Spiralizing makes simple, fall salads like this one so much more fun to eat, but if you don't have a spiralizer, you can use a mandolin or even your chef's knife to create paper-thin slices.

star

Raw Apple, Fennel, and Carrot Spiralized Salad

Servings

6

Prep Time

15 minutes

Image of Raw Apple, Fennel, and Carrot Spiralized Salad

Ingredients

    For the Dressing:

  • 1 cup Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ cup plus 1 tablespoon Gorgonzola cheese (divided)

    • For the Salad:

  • 4 large carrots (peeled and trimmed)
  • 5 bulbs fennel (trimmed)
  • 2 Granny Smith apples
  • ¼ teaspoon kosher salt
  • 1 tablespoon finely chopped fennel fronds

Instructions

  1. To make the dressing: In a small bowl whisk together the yogurt, olive oil, vinegar, lemon juice, Dijon mustard, honey, and salt. Using the bottom of a whisk, mash up 1 tablespoon of the Gorgonzola into the dressing and whisk until fully incorporated. Switch to a rubber spatula and fold in additional 2 tablespoons of the Gorgonzola.
  2. To make the salad: Using a spiralizing machine, spiralize the carrots, fennel, and apples, place in a large bowl, and season with the salt and fennel fronds. You should accumulate about 8 cups of spiralized fruits and vegetables.
  3. Dress the salad immediately to prevent oxidation and toss gently with the last 2 tablespoons of Gorgonzola.
gluten free
nut free
vegetarian