Have This Seasonal Salad For Dinner Tonight

1Photo: Courtesy of Joy The Baker.
It feels like we’re in the middle of things. Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte. Seasons don’t happen in a snap, and the foods we crave in the transition can be interesting. I find myself gobbling all of the peaches and dreaming of apple fritters. Truth be told, I’m always dreaming of apple fritters though, so that’s no surprise.
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This salad feels like a lovely transition. Fresh apple and fennel make it easy to move into fall. It’s not time to crank up the oven for a roast when I find myself still craving fresh and bright flavors.
Inspired by Chef Nathan Lyon, whose seasonal cookbook is a staple in my kitchen, this recipe is one to commit to memory.
2Photo: Courtesy of Joy The Baker.
Here’s the thing about salad. It’s often about lettuce and tomato going into a bowl, being choked down before we eat a giant pizza. This is not that salad.
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I love this salad for its versatility: Substitute currants or dried cranberries for the apricots. Add spinach and parsley in place of arugula. Try a balsamic vinaigrette instead of lemon.
What’s also great about this salad is that most of it can be assembled long before it’s served. Everything but the greens can be tossed together and left in the refrigerator for a day and tossed with the arugula (or your preferred green) just before serving. Easy, breezy autumn transition .
3Photo: Courtesy of Joy The Baker.
Ingredients
1 large Fuji or Golden Delicious apple, cored and thinly sliced
1 large fennel bulb, thinly sliced
2 large handfuls arugula, coarsely chopped
2 tbsp finely diced red onions
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1/3 cup finely diced dried apricots
1/2 cup shelled and coarsely chopped pistachios
1/4 cup shaved Parmesan cheese
salt and pepper to taste
Instructions
1. In a large bowl toss together the thinly sliced apples, fennel, arugula, and red onions.
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2. Drizzle with lemon juice, vinegar, and olive oil.
3. Add the dried apricot pieces, pistachios, and cheese. Toss to incorporate. Season with salt and pepper and toss just before serving. Serve soon after assembling.