American Easy

Fennel and Apple Chopped Salad

Name: Fennel and Apple Chopped Salad
Prep time: PT25MINUTES
Total time: PT25MINUTES
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole cucumber (peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces); 1 whole fennel bulb (stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces); 2 whole apples (cored and cut into 1/4-inch pieces; Braeburn or Jonagold recommended); 1/2 small red onion (chopped fine); 1/4 cup fresh tarragon (chopped); 1 6 oz romaine lettuce heart (cut into 1/2-inch pieces); 3 tbsp extra-virgin olive oil; 3 tbsp white wine vinegar; 1/2 cup walnuts (toasted and chopped); 4 oz goat cheese (crumbled); to taste pinch salt and pepper

A crisp, bright salad with toasted nuts and creamy goat cheese

americanvegetariangluten-freequicksalad

— (0 ratings)

⏱️ 25 minutes Total Time

🍽️ 4 Serves

320 Calories

8g Protein

18g Carbs

25g Fat

Ingredients

Serves

Why This Recipe Works

This salad balances the anise-like crunch of fresh fennel with sweet apples and creamy goat cheese. Salting the cucumbers beforehand is a small step that ensures the salad stays crisp rather than becoming watery on the plate.

Instructions

Toss the cucumber pieces with a half-teaspoon of salt in a colander and let them sit for 10 minutes. This draws out excess moisture so the dressing doesn't get watered down.

Whisk the olive oil, white wine vinegar, and a pinch of pepper together in a large bowl until the mixture is well combined and slightly thickened.

Pat the cucumbers dry with paper towels to remove any remaining surface moisture, then add them to the bowl with the dressing.

Add the fennel, apples, red onion, and tarragon to the bowl. Toss thoroughly until all components are evenly coated in the vinaigrette.

Add the romaine, walnuts, and goat cheese and fold them in gently to avoid breaking the cheese up too much. Serve immediately while the greens are still crisp.