Description
A fresh, colorful salad combining tart Granny Smith apple, juicy pineapple, crisp fennel, bell peppers, and fresh herbs with a bright Ginger Dressing. It is a refreshing, crunchy side dish perfect for fall and winter meals.
Ingredients
1 large Granny Smith apple, cored and thinly sliced (leave the skin on)
2 teaspoons freshly squeezed lemon juice
1 half pineapple, exterior skin and core removed, and flesh thinly sliced and cut into 1-inch pieces
1 medium red bell pepper, cored and diced
1 medium yellow bell pepper, cored and diced
2 cups thinly sliced fennel (core removed)
¼ cup chopped fresh Italian parsley
1 teaspoon chopped fresh fennel fronds
Ginger Dressing, about ⅓ cup plus more as needed
Instructions
- Place the thinly sliced Granny Smith apple in a medium bowl. Sprinkle evenly with the freshly squeezed lemon juice and toss lightly to coat.
- In a large bowl, gently fold together the pineapple, red bell pepper, yellow bell pepper, and thinly sliced fennel.
- Add the lemon-coated apple slices, chopped Italian parsley, and chopped fennel fronds. Gently fold to combine.
- Prepare the Ginger Dressing. Drizzle about ⅓ cup of the dressing over the salad and gently fold a few times until evenly distributed without damaging the fruit and vegetables.
- Cover and refrigerate the salad for 1 to 4 hours before serving.
- Just before serving, gently fold the salad again. Taste and add additional Ginger Dressing if desired. Serve chilled.
Notes
Leave the skin on the Granny Smith apple for additional color and texture.
Coating the apple slices with lemon juice helps slow browning and adds brightness.
Slice the fennel thinly so it combines easily with the other ingredients while retaining a crisp texture.
Another firm, crisp apple can be substituted for Granny Smith, although the sweetness and tartness will vary.
For extra crunch, add toasted nuts or seeds immediately before serving.
The salad can be served over arugula, spinach, or mixed greens for additional volume.
Crumbled feta or goat cheese can be added for a creamy, tangy variation.
Store leftovers in an airtight container in the refrigerator for a few days, although the salad is crispest during the first 1 to 2 days.
Keep extra Ginger Dressing refrigerated separately and add it as needed when serving leftovers.
Serve chilled and do not reheat or freeze, as freezing will soften the fresh fruit and vegetables.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
