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Apple Fennel Pecan and Cranberry Salad

March 18, 2016

This was a salad Erin made with her pulled pork chili for my birthday WDC.  I don’t have a spiralizer attachment for my mixer, but imagine you can do a similar job the ol’ fashion way with knifes as well:)

Difficulty: Easy
Prep Time: 30 min
Cook Time: 0
Total Time: 30 min
Yield: 2-4 servings
Taste: Good

IMG_4845

INGREDIENTS:

Salad
2 medium fennel bulbs, ends trimmed
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 or pepitas in olive oil and salt

Dressing
1 tbs orange juice
1 tbs apple cider vinegar
1 tbs minced shallot
1/2 tsp kosher salt
1/4 tsp  pepper
3 tbs oil (canola or safflower)

PROCEDURE:

1) Combine orange juice, vinegar, shallot, salt and pepper in a small bowl. Whisk in oil. Set aside.

2) Attach the Spiralizer Attachment to KitchenAid® Stand Mixer. 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 medium bowl under 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.

3) Center apple on fruit and vegetable skewer; attach to Spiralizer. Attach large core slicing 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.

4) 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.

Source:  KitchenAid Spiralizer Attachment Recipe Booklet

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From → Side Dish

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  1. Erin’s February WDC | Elements of Wood

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