Spring Apple & Fennel Salad

In the Kitchen:

Embrace the vibrant flavors of spring with our refreshing Vegan Spring Apple and Fennel Salad, perfect for Easter Sunday festivities. Bursting with crisp apples, delicate fennel, and peppery arugula, this salad celebrates the season's bounty. Complemented by the crunch of walnuts and the sweetness of dried cranberries, every bite offers a symphony of textures and tastes. Drizzled with a zesty lemon-maple dressing, this salad is a delightful addition to your springtime table, bringing freshness and color to your Easter feast.

Image from pexels.

Servings: 4

Ingredients:

• 2 crisp apples, thinly sliced

• 1 fennel bulb, thinly sliced

• 4-6 radishes, thinly sliced

• 1 cup arugula leaves

• 1/4 cup fresh parsley leaves, chopped

• 1/4 cup walnuts, chopped

• 1/4 cup dried cranberries

• 2 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 1 tablespoon maple syrup

• Salt and pepper to taste

Instructions:

1. Prepare the Apples, Fennel, and Radishes:

   • Wash the apples, fennel bulb, and radishes thoroughly.

   • Remove the core from the apples and slice them thinly. Place the slices in a large mixing bowl.

   • Trim the fronds from the fennel bulb and slice it thinly, including some of the tender stalks. Add them to the mixing bowl with the apples.

   • Trim the tops and bottoms of the radishes, then thinly slice them. Add to the mixing bowl with the apples and fennel.

2. Prepare the Dressing:

   • In a small bowl, whisk together the lemon juice, extra virgin olive oil, maple syrup, salt, and pepper until well combined. Adjust seasoning to taste.

3. Assemble the Salad:

   • Pour the dressing over the sliced apples, fennel, and radishes in the mixing bowl. Toss gently to coat the slices evenly with the dressing.

4. Add Additional Ingredients:

   • Add the arugula leaves, chopped parsley, walnuts, and dried cranberries to the mixing bowl with the dressed apples, fennel, and radishes.

5. Toss and Serve:

   • Gently toss all the ingredients together until they are evenly distributed and coated with the dressing.

6. Serve:

   • Transfer the salad to a serving platter or individual plates.

   • Optionally, garnish with additional chopped walnuts or parsley for extra flavor and presentation.

7. Enjoy:

   • Serve the vegan Spring Apple, Fennel, and Radish Salad immediately as a refreshing and flavorful side dish for your Easter Sunday celebration. It pairs wonderfully with a variety of main courses and is sure to be a hit with vegans and non-vegans alike, bringing the vibrant essence of spring to your table.

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Need some more vegan options for friends & relatives. Check out Our Post about hosting vegans for the holidays!