Restricted Diets: Apple Fennel Salad Stack

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This post is part of our restricted diet series from Beth of Tasty Yummies.

This time of year, as excited as I am for all the comfort food — the hot meals, soups and stews, pumpkin baked goods, and Halloween candy — I do find myself missing all the fresh produce of summer. For me, there is nothing as satisfying as a healthy, crisp and light salad made from what is currently in season. I get so much enjoyment out of creating fall and winter salads, where the options are a bit more limited. This simple and beautiful salad is so quick to make and the finished result is so elegant and colorful.  If you are vegan, feel free to leave off the cheese on top, it isn’t necessary at all, it just brings another layer of flavor that compliments the apples so well.

apple fennel salad stack

Apple Fennel Salad Stack

serves two

1 large honey crisp or gala apple, sliced into thin rounds, core removed

1/2 of a medium-sized fennel bulb, cored and sliced thin

1 cup arugula

1/4 cup blue cheese — I went with a sheep’s milk Roquefort — optional

1/2 lemon

Vinaigrette

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons honey (or maple syrup)

1 teaspoon dijon mustard

salt and pepper, to taste

Whisk the vinaigrette together in a small bowl and set aside.

Directions:

Fill a medium sized glass bowl with water and squeeze the lemon in. Slice the apple into rounds, about 1/4″ thick. Take a knife and cut out the core. Add the apple to the bowl of water to keep it from oxidizing and browning.

Get all of your other ingredients together. Place a small amount of arugula on each plate, then start stacking, one apple, a few slices of fennel, another apple slice, more fennel, as tall as you’d like. Finish with an apple slice, then add a little bit of arugula and top with your cheese.

Drizzle the vinaigrette over all of it. Season with a little freshly ground black pepper.

apple fennel salad stack

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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Comments

meg -October 10, 2013, 9:03AM

This looks tasty and pretty.
Pinning for later!

http://happinessiscreating.com/

Minerva -October 10, 2013, 10:55AM

Looks yummy, I can see this working with goat cheese too.

Alexa Sonken {Design Studio} -October 10, 2013, 4:48PM
Gabby @ the veggie nook -October 10, 2013, 5:15PM

Beautiful recipe! I think I will try it with a vegan almond cheeze :)

Juliette Laura -October 10, 2013, 9:11PM

Oh goodness this looks like it belongs at a gourmet restaurant, looks too delicious!

xo, Juliette Laura
http://juliettelaura.blogspot.com
http://www.etsy.com/shop/InfiniteStyleShop

JuleneTheGypsy -October 13, 2013, 12:46PM

This looks amazing! I have all of the ingredients except for fennel. Do you think it’ll still be good w/o it?

Gypsy Plunder Vintage Shop

{freespirited} -January 12, 2014, 9:19PM

Looks so good the cheese and everything

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