Fennel, Apple & Manchego Salad
A crisp, bright, 15-minute salad that brings freshness and contrast to any Thanksgiving or winter table. Shaved fennel, crunchy celery, sweet apples, and nutty Manchego come together in a lemony honey-Dijon vinaigrette that coats every leaf beautifully.
Servings: 6
Ingredients
For the Salad
- 4 cups arugula
- 1 large or 2 small fennel bulbs thinly sliced
- 4 celery ribs thinly sliced on a bias
- 1 –2 Honeycrisp apples cut into thin matchsticks
- ½ –1 cup finely grated Manchego cheese
- ⅓ cup chopped candied pecans
For the Dressing
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- Juice of ½ lemon ≈ 1 tbsp
- ⅓ cup olive oil
- Kosher salt and black pepper to taste
Instructions
Make the Dressing
- Whisk together the Dijon mustard, honey, apple cider vinegar, lemon juice, and olive oil until emulsified. Season with salt and pepper. The dressing should be slightly thick and glossy, similar to a balsamic vinaigrette.
Prep the Salad Base
- Thinly slice the fennel and celery. Cut the apples into thin matchsticks. Keep components chilled for maximum crunch.
Assemble the Salad
- Add the arugula, fennel, celery, and apples to a large bowl. Drizzle with the dressing and toss gently to evenly coat.
Finish & Serve
- Transfer to a serving platter. Top with a generous grating of Manchego cheese and sprinkle with candied pecans. Serve immediately.
Nutrition
Calories: 89kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 196mg | Potassium: 261mg | Fiber: 3g | Sugar: 10g | Vitamin A: 429IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg
