Roasted Walnut & Fennel Apple Salad with Cranberry Vinaigrette

Ingredients

Salad

• 2 small apples
• 1 fennel bulb
• 1/2 cups dried cranberries
• 1/3 cups roasted walnuts or pecans, chopped
• 2 green onion, thinly sliced
• to taste salt
• to taste freshly ground black pepper

Dressing

• 3 tbsp extra‑virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp dijon mustard
• a pinch salt
• a pinch black pepper

Instructions

1. Preheat the oven to 350°F (175°C) and spread the walnuts on a baking sheet; toast for 6‑8 minutes until fragrant, then let cool and chop.
2. Thinly slice the fennel bulb using a mandoline or sharp knife; place the slices in a bowl and toss with the lemon juice to soften the bite.
3. Core the apples and cut them into thin match‑stick strips; if you prefer, toss them with a splash of lemon juice to prevent browning.
4. Combine the fennel, apple strips, dried cranberries, toasted walnuts, and sliced green onion in a large mixing bowl.
5. Whisk together olive oil, lemon juice, honey, Dijon mustard, a pinch of salt, and a pinch of pepper until the dressing emulsifies.
6. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
7. Season the finished salad with additional salt and pepper to taste, then serve immediately or chill for 15 minutes for deeper flavor.

Notes

For extra brightness, add a handful of fresh arugula or baby spinach just before serving. If you like a bit of heat, stir a pinch of red‑pepper flakes into the dressing.