This Fennel Apple Salad is Fall’s answer to a chopped salad and it is so easy to throw together. A little chopping, a little tossing, a little whisking. Done! And you can make it ahead of time!
I came up with this salad for two reasons. One, I love salads. I would live on salads. And two, because a mini vacay out to wine country requires a bit of a detox ok?
I’m all for a mini detox, but let’s make it taste good.
If I’m honest there’s no detox required to make this… I’d quite happily live on it. Chewy Farro, sweet apples, fennel, lots of herbs and a zippy, tasty dressing. It’s a party of textures and flavours, which is everything I want in a salad.
Also goes very well with white wine. Just sayin’.
Anything Special You Need to Know?
*Fennel is not that common and you might be wondering “what does fennel taste like?”. I like the way they describe it here.
*You can sub in so many different veggies with this salad. A Fennel Pear Salad is a good option for fall. You could use kohlrabi or even cauliflower as well.
*You can use cooked short grain brown rice in place of the Farro. Or even wild rice, or wheat berries.
Fennel Apple Salad with Farro and Za’atar
- 2 cups cooked farro
- 2 cups fennel diced
- 2 cups apple diced
- 1 cup celery diced
- 1/4 cup red onion finely diced
- 1 cup canned chickpeas rinsed and drained
- 1/4 cup mint chopped
- 1/4 cup parsley chopped
- 1 cup feta crumbled
- 1/4 cup pepitas
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tsp Za’atar
- 1 tsp honey
- In a large bowl combine the farro, fennel, apple, celery, onion, chickpeas, mint, parsley, feta and pipits.
- Mix well.
- In a small dish whisk together the oil, lemon, Za’atar, honey and S&P to taste.
- Pour the dressing over the salad and toss well.
Let me know what you think!
If you like this Fennel Apple Salad Recipe then I think you would love my Sautéed Butternut Squash with Cinnamon Honey & Chili Recipe. It’s one of my very favourite Fall recipes because it’s good all on it’s own… but even better piled on top of ricotta toast!