Apple, Fennel, Pecan and Cranberry Salad
Makes 4-6 servings
2 medium fennel bulbs (3.5 inches x 3 inches)
1 firm red apple
1 minced fennel frond (dark green, leafy section)
1⁄3 cup chopped flat leaf parsley
1/4 cup sweetened dried cranberries
1⁄3 cup chopped honey roasted salted pecans
For salad dressing
1 tablespoon orange juice
1 tablespoon apple cider vinegar
1 tablespoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons oil (canola or safflower)
Combine orange juice, vinegar, shallot, salt and pepper in a small bowl. Whisk in oil. Set aside.
Attach the Spiralizer Attachment to KitchenAid® Stand Mixer. Trim ends of fennel bulbs. Center one fennel bulb on the fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of fennel bulb. Position a medium bowl below blade to catch spiralized fennel. Turn stand mixer to speed 4 and process until blade reaches end of fennel bulb. Repeat with remaining fennel. Remove fine spiralizing blade.
Center apple on fruit and vegetable skewer; attach to Spiralizer. Attach spiral slice large core blade and position at end of apple. Turn stand mixer to speed 6 and process until blade reaches end of apple. Cut sliced apple into quarters.
Combine the fennel and apple in a medium bowl and toss with half of the dressing. Add fennel frond, parsley, cranberries and pecans. Add additional dressing as desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*