PREP AHEAD This salad can be made several days in advance Store in an airtight container in BY March 2026 \BHG

NutritionSortLoading...
Loading...

½ cup golden or dork raisins

½ of a small red onion, finely sliced

¼ cup red wine vinegar

1 Tbsp. sugar

1 tsp. sea salt

3 fennel bulbs (2 to 2 ½ lb), chopped, reserving fronds for garnish opple, cored and diced into inch pieces

2 scallions, finely sliced

1 Tbsp. sesame oil

½ cup toasted sliced almonds, pepitas, or sunflower seeds

1 cup red or green grapes, halved crosswise

Select allAdd

1. Make the dressing: In a small bowl, place the raisins and red onion. Add vinegar, sugar, salt, and 2 Tbsp. water and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

2. In a large bowl, combine the fennel, apple, and scallions.

3. Finish the dressing by adding 2 Tbsp. extra-virgin olive oil and the sesame oil to the raisins and red onion. Stir well to combine Taste and season with more salt if needed. The dressing hould be tangy, slightly sweet, and a little salty.

4. Add dressing to the fennel mixture and toss so everything is well coated. Season to taste with salt and pepper.

5. When you are ready to eat, add the almonds, grapes, and fronds (if you have them) to the fennel mixture. Gently toss and serve at room temperature.

Notes kes 4 to 6 servings

How to TOAST NUTS AND SEEDS Arrange almonds, pepitas, or sunflower seeds in a single layer on a baking sheet linec with parchment paper. Roast at 300°F until golden, 8 to 10 minutes. Let cool completely before using

PREP AHEAD This salad can be made several days in. advance. Store in airtight container in the fridge up to 5 days. Add the almonds and grapes when you are ready to serve.

PER SERVING 406 cal, 19 g fat (2 g sat fat), 894 mg sodium, 60 g carb, 13 g fiber, 39 g sugars, 8 g protein