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Fennel Apple Salad with Vegan Parm


For the Apple Vinaigrette:

· 2 tablespoons apple cider vinegar

· 6 tablespoons extra virgin olive oil

· 2 tablespoons honey

· 1 teaspoon whole grain mustard

· 1 teaspoon fresh thyme, chopped

· Salt & Pepper to taste

For the Vegan Parm:

· 1/2 cup raw pine nuts

· 2 tbsp raw sesame seeds

· 2 tsp lemon zest

· 1 tbsp nutritional yeast

· salt pepper

For the Salad:

· 1 apple, cored, halved and sliced thin (approximately 1/8th-inch thick)

· 2 fennel bulbs, sliced very thin (I used a mandoline)

· 8 ounces greens

· ½ cup pecans, toasted


1. Whisk dressing ingredients together and set aside.

2. For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.

3. Toss apple and fennel with ¼ of the dressing. Place greens on base of platter, topped with fennel-apple mixture, topped with pecans. Re-dress if desired. Enjoy!

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