Apple & Fennel Salad with Dill and Almonds

This refreshing salad brings together the brightness of crisp apples, shaved fennel, and fresh dill with a lemony vinaigrette and a sprinkle of dried cranberries and toasted almonds. It’s light, aromatic, and surprisingly satisfying.

Ingredients

1 medium apple, thinly sliced (sweet or tart variety)

1 small bulb fennel, trimmed and thinly shaved (fronds reserved)

¼ cup (30 grams) dried cranberries

2 tbsp. (15 grams) slivered almonds, lightly toasted

1 tbsp. (1 gram) chopped fresh dill or fennel fronds

Freshly cracked black pepper, to taste

For the Dressing

1½ tbsp. (22 ml.) extra virgin olive oil

1 tbsp. (15 ml.) fresh lemon juice

1 tsp. (5 ml.) maple syrup

Pinch of sea salt

Directions

1. In a small bowl or jar, whisk together the lemon juice, olive oil, maple syrup, and sea salt.

2. In a large bowl, combine the apple slices, fennel, and dill.

3. Drizzle with the dressing and toss gently to coat.

4. Top with dried cranberries, toasted almonds, and freshly cracked black pepper.

5. Serve immediately for best crunch.

Make It Yours

• Add thinly shaved celery or cucumber.

• Swap almonds for pumpkin seeds or walnuts.

Pairs Well With

• Chickpea flatbreads or grain-based salads

• Lentil soup or white bean stew

• Sparkling water with lemon or cucumber