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+ servings

Crunchy Apple, Fennel, and Grains Salad


  • Vinaigrette
  • 4-5 Tsp Trader Joe’s Orange Muscat Champagne Vinegar (or 3 Tsp apple cider vinegar)
  • 3 Tbsp olive oil
  • 2 tsp lemon juice
  • 2 Tsp fresh dill or tarragon, chopped

  • Salad
  • 2 small fennel bulbs, stalks trimmed and thinly sliced, chopping enough fronds for 2 tsp
  • 2 firm and crisp apples (Pink Lady, Jazz, Gala), cut into julienne strips

  • Crunchy Grains
  • 2 cups cooked grains (spelt or wheat berries are good)
  • 4 cups coconut oil (or canola oil)

  • Topping
  • fresh berries (raspberries, blueberries, etc.)
  • pinch sea salt + freshly ground black pepper
  • pomegranate seeds or sprinkles of goat cheese


  • Crunchy Grains
  • Heat oil in a large Dutch oven over high heat until a thermometer submerged in the oil registers 375°. (Don't use a smaller pot because the moisture in the grains will cause the oil to bubble up vigorously)
  • Add ½ cup grains to the hot oil and cook 4 to 5 minutes, or until grains have browned and are crisp. (Maintain oil temperature at 375°, and fry in small batches)
  • Remove fried grains from the pan with a slotted spoon; drain on paper towels.
  • Repeat with remaining grains, ½ cup at a time.

  • Vinaigrette
  • In a small bowl, add the vinegar, lemon juice, dill/tarragon, and whisk.
  • Slowly add the olive oil
  • Set aside

  • Salad
  • In a medium-sized bowl, add the fennel, fennel fronds, apples, and grains
  • Pour the dressing over the top and toss to combine.
  • Season with sea salt and freshly ground black pepper
  • Sprinkle berries on top