Apple, Fennel, and Arugula Mason Jar Salad
This sweet and hearty apple fennel salad gets its crunchiness from sweet apples, fennel, and toasted pecans.
Cut off the green fennel stalks and cut the bulb in half. Cut a notch to remove the triangular heart at the base of the bulb. For this salad, I recommend thinly slicing the fennel crosswise.
The green tops, or fronds, aren’t needed for this recipe, but you can place some on top of a piece of fish as it cooks or use them in place of basil in a pesto sauce to serve with pasta or rub onto meats before cooking.
This salad is a perfect make-ahead salad that’s easy to take to the office or when you’re on the go.
Soaking the apple slices in salted water is a great trick to keep them from turning brown and helps them stay crisp.
Apple, Fennel, and Arugula Salad in a Mason Jar
This Apple Fennel Salad is an easy salad to take to the office if you're looking for something sweet and crunchy!
Ingredients
- 4 cups warm water
- ¾ tsp. sea salt (or Himalayan salt), divided use
- 1 medium Granny Smith apple, cored, thinly sliced
- 1 cup apple cider vinegar
- 4 tsp. extra-virgin olive oil
- 2 tsp. raw honey
- 2 cups thinly sliced fennel
- ¼ cup toasted pecan pieces
- 4 cups baby salad greens
- 4 cups fresh arugula
Instructions
-
Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
-
Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
-
While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
-
Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
-
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Container Equivalents
1½ Green
½ Purple
½ Blue
1 tsp.
2B Mindset Plate It!
Enjoy as part of lunch.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.