Foodie Friday

Healthy Recipe of the Week

Apple Fennel Salad with Maple Vinaigrette 

A crisp, refreshing spring salad!

Image source: YMCA of Greater Seattle


  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Dijon Mustard
  • Salt (to taste)
  • Black Pepper (to taste)
  • 6 ounces Baby Arugula
  • 1 large Fennel Bulb with Fronds
  • 1 large Honey Crisp Apple
  • 1/4 cup Hazelnuts (chopped) (*may substitute for nut of choice)
  • 1/4 cup Beechers Cheese (shredded) (*may substitute for cheese of choice)


Add olive oil, lemon juice, maple syrup, mustard, salt, and black pepper to a mason jar. Screw lid on tightly and shake until emulsified and set aside.

Place arugula in a large bowl and set aside.

Trim fennel and save fronds.

Cut fennel bulb in half and slice very thinly. Add to arugula.

Cut apple in half, remove core, thinly slice, and add to salad bowl.

Pour desire amount of dressing over the vegetables and toss to coat evenly.

Shortly before serving, scatter hazelnuts, cheese, and fennel fronds and gently toss again.


YMCA. (2021, March 28). Recipe: Apple fennel salad with maple vinaigrette. YMCA of Greater Seattle Blog.

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