Fall Salad with Apples and Fennel


This salad combines some of my favourite fall flavours and looks beautiful on the Thanksgiving table. It works well as a light first course, but may also be served as a meal. If I have candied or toasted pecan on hand, I love to add them for a nice crunch. It is delicious with or without.


  • 2 large bunches of arugula
  • 1 medium apple
  • 1/2 bulb of fennel, thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled goat cheese
  • 1/4 cup coarsely chopped candied pecans (optional)


  • 2 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • salt and pepper to taste



  • Add the Arugula to a bowl.
  • Using a knife or mandoline, slice the fennel as thin as possible. Add to arugula.
  • Core and slice the apple into thin slices, add to bowl.
  • Top with dried cranberries, goat cheese and pecans (if using)
  • Add all the ingredients for the dressing to a small mason jar or any container with a tight fitting lid. Shake until fully combined.
  • Pour dressing over salad and enjoy!

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