---
title: Simple but Fun Green Salad
servings: 4
course: salad
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 3
  author: Nisha Vora
prep time: 5 minutes
diet: Vegan
nutrition:
  calories: 163 kcal
  fat: 12 g
  carbohydrates: 13 g
  sugar: 8 g
  protein: 3 g
  fiber: 3 g
  sodium: 96 mg
tags: [salad, simple, green, vegan, meal-prep]
---

Gather: @sweet-tart apple{1}(such as Honeycrisp, Pink Lady, or Braeburn), @large or small fennel bulb{1}(optional), @roasted{0.33%cup}(salted pistachios or almonds), @baby spinach{4%oz}(baby kale, or mixed greens of choice), @microgreens{1-2%oz}(broccoli sprouts, or pea shoots), @Good-quality extra virgin olive oil, @Good-quality aged balsamic vinegar, @Kosher salt or sea salt and freshly cracked black pepper, @dried cranberries{0.25%cup}.

Prep the ingredients. Apple: Thinly slice. Fennel (optional): If using, slice the stalks off. If desired, reserve the fronds for garnish. Slice the fennel bulb in half, lengthwise, then thinly slice crosswise. Nuts: Chop the pistachios/almonds.

Add the salad greens and microgreens to a large bowl. Drizzle with olive oil and vinegar (about a 2:1 ratio), and toss to coat with your hands or tongs until well-dressed to your liking. Season with a pinch of salt and pepper.

Fold the apple, fennel (if using), nuts, and dried cranberries into the salad. Season to taste with more salt and pepper as needed. If desired, garnish with fennel fronds.

> Storage: This salad is best fresh; only make as much as you can eat.
> Nutrition boost: For more color and variety in your salad, add thinly shaved raw beets (use a mandoline). To make it more filling, fold in diced avocado. Get a protein boost by adding in defrosted shelled edamame, or crispy roasted chickpeas or lentils.
> Shortcut: Skip the apple and/or optional fennel.