Photo Credit: Lauren Volo
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.
Raw Apple, Fennel, and Carrot Spiralized Salad
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
- 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.
- 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.
- Dress the salad immediately to prevent oxidation and toss gently with the last 2 tablespoons of Gorgonzola.