🥘 Ingredients
- sweet-tart apple 1
- large or small fennel bulb 1
- roasted 0.33 cup
- baby spinach 4 oz
- microgreens 1-2 oz
- Good
- Good
- Kosher
- dried cranberries ¼ cup
📝
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.
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1Gather: sweet-tart apple , large or small fennel bulb , roasted , baby spinach , microgreens , Good -quality extra virgin olive oil, Good -quality aged balsamic vinegar, Kosher salt or sea salt and freshly cracked black pepper, dried cranberries .
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2Prep 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.
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3Add 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.
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4Fold 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.