Apple and Fennel Salad with Pecans and Basil
This crisp and vibrant Apple and Fennel Salad is packed with fresh flavor, crunch, and a touch of sweetness. It’s tossed in a simple vinaigrette and topped with chopped pecans and basil for the perfect light side dish.
Servings: 4
Calories: 273kcal
Equipment
- Sharp knife or mandoline
- large mixing bowl
- Small bowl or jar (for vinaigrette)
- Whisk
Ingredients
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 fennel bulb thinly sliced
- 2 Granny Smith apples thinly sliced
- ½ cup pecans chopped
- ¼ cup fresh basil
Instructions
- Whisk together olive oil, white wine vinegar, salt, and pepper in a small bowl until emulsified.
- Use a mandoline or very sharp knife to slice them paper-thin for the best texture.
- Combine the sliced fennel, apples, pecans, and fresh basil in a large bowl.
- Drizzle with the vinaigrette and toss gently until evenly coated.
- For best texture and flavor, serve right away while the apples are crisp and the dressing is fresh.
Notes
Bonus Tips:
- Add rotisserie chicken for an easy lunch.
- Swap basil for fresh mint in summer for a cooling twist.
Nutrition
Calories: 273kcal | Carbohydrates: 19g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 614mg | Potassium: 401mg | Fiber: 5g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg
