Maple Balsamic Fennel Salad

As the holiday season starts, you'll need some great, easy recipes under your belt. Salads can be so easy, but often get overlooked. This salad recipe, however, will definitely make a statement. The combination is simple, but the flavors are delicious!

I personally am a huge fan of fennel, and I think when it is thinly sliced, it is so delicious raw and in a fresh salad. Feel free to add some leafy greens, like spinach or arugula. I plan on using these leafy greens in the future with this salad. Some other fun additions could be: thinly sliced brussels sprouts, thinly sliced oranges, cucumbers, or roasted sweet potato or pumpkin. The star of this salad is the fennel and the dressing, anything else feel free to mix around! That, of course, is the beauty of salads, and cooking in general!

Fennel Salad

Servings: 4| Prep time: 10 minutes| Total time: 10 minutes

Ingredients

• ½ whole fennel (bulb, stalk and leaves)

• 2 cups carrot chips or 4-5 large carrots

• 5 mini sweet peppers

• 1 can chickpeas

• 3 – 5 tbsp craisins (optional)

• Salt to taste

• Fresh ground pepper

Maple Balsamic Vinaigrette

• ¼ cup balsamic vinegar

• 1 tbsp spicy brown mustard

• 1 tbsp olive oil

• 2 tbsp maple syrup

Directions

1. Slice fennel bulb and stalks, peppers, and carrots thinly using a mandoline or knife. Mince fennel leaves and keep them separate for garnish.

2. Mix vegetables together and add chickpeas after washing thoroughly.

3. Mix salt and pepper to taste.

4. In a small bowl, whisk vinaigrette ingredients together vigorously until well combined.

5. Top salad with craisins and fennel leaves.

6. Before serving, toss salad with dressing and ENJOY!