Looking for a delicious apple salad idea? You’ve got it! This Apple Cranberry Fennel Salad with prosciutto, goat cheese, and walnuts is a tasty seasonal recipe!
Hello, everyone! With all these pumpkin and apple pies and tarts (And other desserts!), it’s important to remember about healthy things to balance things out. After all, Halloween (followed by American Thanksgiving followed by the festive season in December) is approaching meaning you (probably) won’t be able to reject a treat (or ten treats), right?
Besides, you don’t need to create a pie to enjoy all these pumpkins and apples – there’re so many ways to utilize them in savoury (or sweet&savoury) recipes. Let’s talk about this Apple Cranberry Fennel Salad for a minute. First of all, it’s relatively healthy (We would not pay attention to this butter and prosciutto, okay?) as it’s loaded with vitamins and minerals. Secondly, it’s packed with texture and flavour. Bursting cranberries, aromatic sautéed apples, crunchy walnuts, pungent goat’s cheese, earthy sage, and smoky prosciutto. Can you feel the way it tastes already?
Also, this salad is pleasing to the eye. Since it features some seasonal ingredients, it will absolutely be perfect for the festive Thanksgiving celebration…and probably even Christmas!
Lastly, it is so easy and fast to make it. You will need just about 10 minutes to sauté the fruit and vegetables, 3 minutes to assemble the salad and divide between plates, and [probably] less than one minute to devour it! :)
And if you’re looking for more apple salad ideas, try this Chicken Apple Pecan Salad too and this Apple Salad with Cranberry Dressing.
Cheers for now.
Ingredients
- 2 tbsp. butter
- 50-70 gr. prosciutto, thinly sliced
- 2/3 cup fresh cranberries
- 1/2 large fennel, sliced (1 cup sliced)
- 2-3 apples, peeled (if desired) and thickly sliced
- 3 tbsp. honey
- Fresh sage and thyme, to taste
- 2 large handfuls of salads
- 1/4 cup goat’s cheese, crumbles
- 1/3 cup walnuts, toasted and roughly chopped
Instructions
- Melt the butter in the pan and cook the prosciutto 1 minute.
- Add the cranberries and cook for about 5 minutes or until the berries start to soften and release the juice.
- Add the fennel and apples along with the herbs and honey and cook for about 5 minutes. It might take less or more time depending on the apple variety. The goal is slightly caramelized and soft yet not mushy apples. Off heat and let cool for a bit.
- Divide the salad between two plates. Arrange the warm apple topping (with the sauce) and finish with the walnuts and goat’s cheese.
- Enjoy!
I read the title Ben and thought “yum Christmas has come early”! But seriously this is a salad to enjoy all year round. All those flavours. Fennel, prosciutto and goats cheese are such an amazing combination. Can’t wait to try this!
Neil recently posted…No-Bake Cereal Breakfast Bars
This delicious salad screams fall and is certainly an elegant addition to any holiday table. I love that you added fennel, prosciutto and goat cheese. Such faves! This is definitely going in the dinner rotation. Great recipe Ben!
I hear ya on the treats, Ben! We’re certainly heading into a delicious time of the year, but it’s important to keep salads on the menu. I love the addition of fennel here. What a fun salad twist!
David @ Spiced recently posted…Philly Cheesesteak Omelet
I love all the flavours in here Ben, sounds so fresh and savoury!
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