Best Winter Apple Salad With Fennel And Gorgonzola Recipes

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FENNEL AND APPLE SALAD



Fennel and Apple Salad image

Fennel and Apple Salad is an ideal winter salad bursting with a refreshing taste and a slight crunch in every bite. Simple, easy, 4 ingredients, and only 10 minutes to make and chill.

Provided by 2 sisters recipes

Categories     Salad

Time 10m

Number Of Ingredients 6

1 fennel bulb
1 granny smith apple
2 to 3 Tbsp. extra-virgin olive oil
2 to 3 Tbsp. apple cider vinegar
1/8 tsp. Himalayan salt
optional: freshly cracked black pepper

Steps:

  • First, place the olive oil, apple cider vinegar, and salt into a dressing bottle or glass jar, close it and shake it to blend. If you like, you can add some freshly cracked black pepper, but it's not necessary.
  • Second, rinse both the fennel bulb and apple. Cut off the long stalks of the fennel and discard them. Save a few of its feathery leaves to add to the salad.
  • Next, using a mandolin, select the size of the blade you prefer. I used the middle blade size, creating slivers of both the fennel and apple that aren't too thin and not too thick.
  • Shave the fennel, and transfer to a salad bowl.
  • Then shave the green apple. Place the slices of the apple into one pile and with a knife cut the pile into fourths. Transfer to the salad bowl.
  • Drizzle with some dressing over the salad, toss, and taste. If you prefer, you can add more vinaigrette to your liking, including seasoning with more salt to your taste. Toss some of the feathery leaves in, as a garnish.
  • Cover with clear wrap and chill at least one hour or more before serving.
  • Serve chilled.
  • Yields: 6 servings

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

APPLE AND GORGONZOLA SALAD



Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

  • In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

WINTER FRUIT SALAD



Winter Fruit Salad image

This is a perfect fruit salad to prepare all winter long! It's pretty enough to serve as a dessert, yet satisfying enough to enjoy as a snack.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

1 can (20 ounces) unsweetened pineapple chunks
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 quart mixed fresh fruit chunks (apples, bananas, oranges, pears)
3/4 cup chopped pecans or walnuts
1/3 cup sweetened shredded coconut
Whipped topping, optional

Steps:

  • Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.

Nutrition Facts :

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

FENNEL APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE - AKA WINTER APPLE SALAD



Fennel Apple Gorgonzola Salad with Balsamic Vinaigrette - aka Winter Apple Salad image

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA, featuring Washington apples. It can be prepared up to four hours in advance. Prep time includes chilling for the vinaigrette.

Provided by Julesong

Categories     Apple

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
fresh ground black pepper, to taste (I like tricolor pepper, too)
1 clove garlic, peeled and cut in half
2 apples, unpeeled,cored,and thinly sliced
1 cup diced fennel
2 cups curly endive lettuce, torn into bitesize pieces
5 cups mixed salad greens or 5 cups any variety lettuce, torn into bitesize pieces
1/4 cup crumbled gorgonzola

Steps:

  • In a small jar with a lid, combine the olive oil, vinegar, salt, pepper, and garlic; put the lid on the jar, shake well to mix and let stand and chill for at least 20 minutes (or it can sit in the refrigerator for up to two days).
  • Prepare the apples and fennel and put them on the bottom of a large salad bowl.
  • Remove the garlic from the vinaigrette, then pour the dressing over the apples and fennel, and toss to coat.
  • Add the lettuces over the top (if preparing in advance, at this point cover the salad with a damp towel and place in refrigerator for up to 4 hours), sprinkle with gorgonzola, and toss well.

Nutrition Facts : Calories 255, Fat 20.7, SaturatedFat 4.1, Cholesterol 6.3, Sodium 428.1, Carbohydrate 16.8, Fiber 3.6, Sugar 10.8, Protein 2.7

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA



WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA image

Categories     Sauce     Fruit

Yield 6 to 8 servings

Number Of Ingredients 13

Balsamic Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove cut in half
Salad:
2 eating apples (fuji, elstar, cortland, criterion) unpeeled, cored and thinly sliced
1 cup diced fennel bulb
3 cups romaine, torn into bite size pieces
2 cups curly endive, torn into bite size pieces
2 cups butter lettuce, torn into bite size pieces
1/4 cup crumbled gorgonzola cheese

Steps:

  • To prepare balsamic vinaigrette, combine oil, vinegar, salt pepper and garlic in small jar with tight fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive, and butter lettuce on top. Cover with damp paper towels and refrigerate up to 4 hours. When ready to serve sprinkle cheese on top and toss well.

FENNEL, APPLE, AND GORGONZOLA SALAD



Fennel, Apple, and Gorgonzola Salad image

Make and share this Fennel, Apple, and Gorgonzola Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 1/2 crisp apples (Gala or small Fuji, thinly sliced)
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise, 2 lb total)
4 ounces gorgonzola, crumbled (preferably dolce)

Steps:

  • Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
  • Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
  • Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

Nutrition Facts : Calories 221.8, Fat 11.9, SaturatedFat 5.8, Cholesterol 21.3, Sodium 458.4, Carbohydrate 23.9, Fiber 5.7, Sugar 11.8, Protein 8

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE



Winter Green Salad with Honey-Apple Cider Vinaigrette image

This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 pound mixed winter greens, such as chicory, frisee, tatsoi, spinach, or arugula
1/2 fresh fennel bulb, thinly sliced crosswise
1 Granny Smith apple, julienned
Spiced Walnuts for Winter Green Salad with Honey-Apple Cider Vinaigrette
White House Honey-Apple Cider Vinaigrette
Coarse salt and freshly ground pepper

Steps:

  • Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

FENNEL, APPLE, AND GORGONZOLA SALAD



Fennel, Apple, and Gorgonzola Salad image

Categories     Salad     Blue Cheese     Currant     Apple     Fennel     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

  • Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
  • Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
  • Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

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