Arugula, Apple and Fennel Salad with Toasted Pepitas
When summer meets fall you have to make this Arugula, Apple and Fennel Salad with toasted pumpkin seeds, feta and avocado, dressed in the best balsamic vinaigrette. The spicy arugula pairs well with the sweet apples, creamy cheese and avocado, with the unique bite of fennel in every bite!
Gluten Free, Nut Free, Grain Free, Soy Free
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4-8 servings 1x
Ingredients
Scale
- 1/3 cup pepitas (shelled pumpkin seeds)
- 8 cups arugula
- ½ cup thinly sliced fennel
- 1 cup shredded rainbow carrots
- 1 apple, thinly sliced
- 1 avocado, thinly sliced
- Balsamic vinaigrette
- ½ cup feta cheese
Instructions
- Toast the pepitas in a large pan over low heat for 7 minutes, tossing intermittently. Set aside.
- In a large bowl toss together the arugula, fennel, shredded carrots, apple and avocado with the balsamic vinaigrette. Top with feta and toasted pepitas. Enjoy!
Notes
*Serving size is arbitrary – adjust as needed!
Find it online: https://chelseyamernutrition.com/apple-and-fennel-salad/