Apple, Fennel, and Pomegranate Salad with Maple Vinaigrette

This salad features some of the season's best produce: apples, fennel, and pomegranate. The crisp textures are enhanced by tart and sweet flavors, making for a refreshing treat. You can make this salad with just the basic ingredients (apple, fennel, celery) or can enhance it with one or all of the following: pomegrantate, blue cheese, and toasted pecans.

After a Thanksgiving full of gorging ourselves on enough dishes made with butter and cream to make Paula Deen proud, John and I are trying to prevent our major arteries from failing. Thus, we've begun something of a salad campaign in our household. We figure that if we eat at least one salad a day, we will feel less guilty about indulging in the season's rich treats. 

Of course, I think this salad is a tempting treat-- not just a guilt reliever for less healthy foods. Featuring a delicious mixture of crisp textures and sweet and tart flavors, you'll feel like you've really treated yourself. The maple vinaigrette is a little reminiscent of a honey mustard dressing, and would be wonderful drizzled over plain salad greens. You can keep this salad simple by just mixing up the apples, fennel, celery and onion with the dressing. Or, you can dress it up with a antioxidant kick from some pomegranate seeds, some blue cheese crumbles, and/or some toasted pecans. 

Have I given you enough options? Now, go make yourself this salad!

Apple Fennel and Pomegranate Salad with Maple Vinaigrette

This recipe makes two large salads, or four side salads

For the vinaigrette

• 2 tsp maple syrup (pure maple syrup, preferably Grade A)
• 3/4 tsp dijon mustard 
• 1 TB apple cider vinegar 
• olive oil (about 2 TB)
• salt and pepper, to taste 

For the salad

• 1 small apple, diced (my favorite is Pink Lady; anything slightly sweet would work well) 
• 1 celery stalk, diced 
• 1/2 large bulb of fennel, sliced into small matchsticks* 
• 1/4 cup thinly sliced red onion  
• 1 Cup mixed baby salad greens 
• salt and pepper, to taste 

* If the licorice flavor of fennel is too intense for  you, use a mandoline or a vegetable peeler to make paper thin slices. You can also reduce the amount of fennel, of course.

Optional Recommended Additions to the salad 

• 2 TB pomegranate seeds
• 2 TB crumbly blue cheese (preferably something creamy with a mild flavor)
• 1/4 Cup toasted walnuts

Directions

Make the vinaigrette

In a large bowl, whisk the maple syrup, dijon mustard, apple cider vinegar, and salt and pepper. Slowly add the olive oil while briskly whisking. Add olive oil until you get the consistency and flavor you prefer. This will probably be around 2 TB.  

Make the salad

Add the apples, fennel, celery, and red onion to the vinaigrette. Toss to coat.

Divide the Cup of mixed greens between two large bowls. Cover with the apple and fennel mixture.

Looks good, right? To make it even better, add some of those optional ingredients-- like the pomegranate seeds and blue cheese.

Or really indulge yourself by adding a handful of toasted pecans.

Of course, everything is best served with a glass of wine.

Enjoy this salad, and feel good about eating something healthy and delicious this holiday season.