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    Home > Salads

    Fennel and Apple Winter Salad with Grana Padano and Prosciutto Di San Daniele

    Published: Dec 11, 2017 · Modified: Dec 7, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    This Fennel and Apple Winter Salad with a delicately spiced curry dressing makes the perfect lighter dinner during the indulgent festive season!Fennel and Apple Winter Salad with a spiced curry dressing in a white bowl

    This post was created in collaboration with Grana Padano and Prosciutto di San Daniele.

    Oh my gosh, I've eaten so many cakes and treats this month, and it's still two weeks until Christmas! Time to dial it back a bit, but without missing out on tasty meals of course (yeah, put those rice crackers away please).

     

    Overhead photo of 2 bowls of Fennel and Apple Winter Salad

    Thin slices of fennel - which is a totally underrated veg in my opinion - gives a lovely crunch and a tiny bit of heat to this salad. Add in some rocket for a little more heat, plus a few other baby leaves (have you tried baby kale leaves? so good!), then top with thinly sliced apple for sweetness, and lots of shaved Grana Padano and Prosciutto di San Daniele slices.

    Salty-meets-sweet-meets-spicy. That's my kind of salad!

    Close up photo of Fennel and Apple Winter Salad with Grana Padano and Prosciutto Di San Daniele in the background

    I've topped the salad with walnuts and a creamy-curry dressing, which was inspired by a trip to Morro Bay in California that we went on a few years ago. It may sound a little unusual, but works beautifully alongside those robust flavours in the salad.

    Overhead Photo of Fennel and Apple Winter Salad in a bowl

    Plus it adds that final layer of spicy-warmth, which makes this salad a great choice even on a cold day!

    A lighter meal, without missing on on taste.

    Side on photo of Fennel and Apple Winter Salad with Grana Padano and Procuito in the background out of focus

    and probably leaves enough room for a sneaky frangipane mince pie ????

    If you like this then why not try this delicious winter nourish bowl.

    Click here for more info on Grana Padano.

    Click here for more info on Prosciutto di San Daniele.

     

    The Fennel and Apple Winter Salad Recipe:

    This Fennel and Apple Winter Salad with a delicately spiced curry dressing makes the perfect lighter dinner during the indulgent festive season!

    Fennel and Apple Winter Salad with Grana Padano and Prosciutto Di San Daniele

    By: Nicky Corbishley
    This Fennel and Apple Winter Salad with a delicately spiced curry dressing makes the perfect lighter dinner during the indulgent festive season!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Dinner
    Cuisine British, Italian
    Servings 4 servings
    Calories 358 kcal

    Ingredients
     

    Salad:

    • 1 red/pink apple - such as Jazz or Pink Lady
    • 1 green apple - such as Granny Smith
    • 1 tsp lemon juice
    • 1 large head of fennel
    • 160 g baby salad leaves (I used a mix of baby kale, mizuna, rocket, spinach and baby chard)
    • 1 stick celery - sliced
    • 3 radishes - thinly sliced
    • 20 walnuts
    • 9-12 slices Prosciutto di San Daniele
    • 75 g Grana Padano cheese - shaved (using a vegetable peeler)

    Dressing:

    • 3½ tbsp Greek yoghurt
    • 2 tbsp mayonnaise
    • 2 tbsp finely chopped fresh coriander
    • Juice of 1 small lime
    • 1 tsp curry powder
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 1 small garlic clove peeled and crushed
    • 2 tsp honey

    INSTRUCTIONS
     

    • First make the curry dressing by mixing all of the dressing ingredients together in a small bowl. Cover and refrigerate until needed.
    • Now make the salad. Slice the red and green apples into thin slices. Place in a bowl with the lemon juice. Toss together to coat the apple slices (this will prevent the apple slices from turning brown).
    • Take the fennel and slice off the green fronds.Cut a slice off the base. Slice the fennel in half length-ways, then cut out the core at the base of the fennel (this part is a little tough). Cut each of the two fennel halves into thin slices.
    • Now it's time to assemble. Divide the salad leaves between 3 or 4 bowls. Top with the fennel slices, followed by the celery and sliced apple.
    • Toss everything together then arrange the radish slices and walnuts on top.
    • Gently fold the Prosciutto di San Daniele slices and arrange on top of each bowl, then sprinkle with shaved Grana Padano.
    • Drizzle on a little of the salad dressing and serve immediately.

    Video

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 358kcalCarbohydrates: 24gProtein: 13gFat: 24gSaturated Fat: 6gCholesterol: 28mgSodium: 656mgPotassium: 664mgFiber: 4gSugar: 13gVitamin A: 3170IUVitamin C: 28mgCalcium: 300mgIron: 2.1mg
    Keywords winter, Winter Salads
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Eleanor says

      August 20, 2018 at 11:38 am

      5 stars
      I know you class this as a winter salad, but we had this for dinner last week and it's gorgeous. I will eat this whenever I see fennel in the local supermarket.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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