Fall Fennel Salad

Chef Jill Aker-Ray from Fresh Market makes a salad that's good for a side or a meal.


4 cups mixed salad greens
1/2 cup walnuts, chopped
1 fennel bulb, sliced thin reserving fronds and chopping them
1 large Honeycrisp Apple, cored and diced
2 blood oranges, peeled and segmented, juice reserved (roughly ¼ c of juice)
2 tablespoons The Fresh Market Extra Virgin Olive Oil
1/4 teaspoon Sea Salt and fresh cracked pepper
1/4 cup dried cranberries, optional


In a large salad bowl, add the greens topped with walnuts, fennel and fronds, apple and orange segments. In a small bowl, combined reserved blood orange juice, salt and pepper. While whisking gently, pour in the olive oil to incorporate. Taste the dressing.  If too acidic add slowly add a bit more olive oil.  Pour over salad mixture, toss lightly to coat the leaves and serve immediately. If using dried cranberries, toss them in last. 

Serve as an easy weeknight meal topped with grilled chicken.