Shaved Apple & Fennel Salad with Maple Balsamic Vinaigrette –

Shaved Apple & Fennel Salad with Maple Balsamic Vinaigrette

  By lentilsorg  

July 17, 2015

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 4-6


  1. FOR the vinaigrette: whisk the ingredients together and season to taste with salt and black pepper. Reserve and allow the flavours to combine.
  2. THINLY shave the apple, fennel, and onion using a mandolin or very sharp knife. To mellow the flavour of the red onion, rinse with cool water, drain, and reserve.
  3. COMBINE the shaved apple, fennel, and onion with the lentils, arugula, and walnuts. Toss with the prepared vinaigrette.
  4. GARNISH the salad with the gorgonzola.



2 cups (500 mL) gala apple, cleaned, quartered, and thinly shaved

1½ cup (375 mL) fennel, cleaned and thinly shaved

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

2 cups (500 mL) baby arugula

½ cup (125 mL) red onion, rinsed and shaved

1⁄3 cup (80 mL) walnuts, toasted


¼ cup (60 mL) white balsamic vinegar

1 Tbsp (15mL) maple syrup

2 tsp (10mL) whole grain mustard

¼ cup (60 mL) canola oil


(optional) crumbled gorgonzola cheese


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium370 mg
Potassium356 mg
Protein7 g
Cholesterol10 mg
Sugar14 g
Total Fat17 g
Saturated Fat3 g
Total Carbohydrates26 g
Dietary Fiber6 g