Fennel Apple Salad With Candied Walnuts Recipe

Name: Fennel Apple Salad With Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied Walnuts; 2 tablespoons extra virgin olive oil; 1/4 cup Brown sugar; 1 pinch cayenne pepper; 1 cup walnuts; Fennel Apple Salad; 2 Fennel heads; 1 Fuji apple; 1 tablespoon Lemon juice; 1 Red Butter head lettuce; 1/2 cup olive oil; 1/2 cup Balsalmic or red wine vinegar

Servings: persons

Candied Walnuts
2 tablespoons extra virgin olive oil
1/4 cup Brown sugar
1 pinch cayenne pepper
1 cup walnuts
Fennel Apple Salad
2 Fennel heads
1 Fuji apple
1 tablespoon Lemon juice
1 Red Butter head lettuce
1/2 cup olive oil
1/2 cup Balsalmic or red wine vinegar

1
Make Candied Walnuts- In a medium sized skillet over medium head toast walnuts in olive oil lightly- about 4 minutes- stirring continuously.
2
Still stirring continuously add sugar- cook until sugar becomes liquid about 3 minutes depending on your heat.
3
Turning up your heat slightly lean back and add cayenne pepper- Continue to stir about 1 minute
4
pour nut mixture on a sheet of parchment paper or other nonstick surface, spreading as you go. Allow to cool.
5
Break up nuts, store in a pint sized canning Jar
6
Make Fennel Apple salad- Add lemon juice to large bowl cold water.
7
Wash Fennel bulb- discard outer leaves if blemished. Cut lengthwise, then slice into large matchstick sized pieces. Place in lemon water to prevent browning.
8
Wash Apple. Cut into large matchstick sized pieces. place in lemon water with the fennel.
9
Prepare lettuce- wash, spin and tear into bite sized pieces. arrange on platter.
10
Drain Fennel and Apple slices in colander- shake to remove any excess water. Arrange atop lettuce.
11
Combine olive oil and vinegar in a pint sized canning jar with a lid. Shake vigorously to emulsify.
12
Serve salad to individual plates, Dress with vinegarette and add candied walnuts to taste.
13
Store any leftover candied walnuts in cupboard. They will keep month.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Candied Walnuts, 2 tablespoons extra virgin olive oil, 1/4 cup Brown sugar, 1 pinch cayenne pepper, and more.

Yes, Fennel Apple Salad With Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel Apple Salad With Candied Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions