Fall produce has a way of pulling me back into the kitchen with a kind of excitement I do not feel any other time of year. Fennel, crisp granny smith apples, the first hints of citrus. There is something about this season that just makes you want to cook.

This fennel and apple salad with caramelized dates came together for Sukkot, a holiday that feels made for this kind of food. We are eating outside, surrounded by the harvest, celebrating abundance and gratitude. A crunchy, vibrant green salad with caramelized dates felt exactly right for the occasion.

The whole thing is monochromatic, fennel, granny smith apple, celery and jalapeño, all varying shades of green, tossed in a bright silan and lime vinaigrette and finished with warm caramelized dates and toasted sesame. The dates are the move. They add a rich, almost jammy sweetness that plays off the crunch of everything else in the bowl and makes this fennel apple salad feel like something genuinely special rather than just a side dish. Whether you are serving it at your Sukkot table or as a fall salad any night of the week, this one delivers every time.

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Fennel and Apple Salad with Caramelized Dates and Silan Lime Vinaigrette

Crisp fennel, granny smith apple, celery and jalapeño tossed in a bright silan and lime vinaigrette and finished with warm caramelized dates. A stunning monochromatic green salad that is equal parts fresh and indulgent, perfect for the Sukkot table and every fall gathering that follows.

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Prep Time 15

Cook Time 2

Course Salad

Cuisine Mediterranean

Servings 8

Ingredients

Silan Lime Vinaigrette

2 limes juiced
1 tsp white wine vinegar
½ cup extra virgin olive oil
1 tbsp silan
2 tsp honey
1 garlic clove grated
½ tsp kosher salt

Salad

1 tbsp extra virgin olive oil
4 medjool dates halved, pitted and cut into ¼-in pieces
1 fennel bulb halved and thinly shaved
1 granny smith apple thinly sliced
3 Persian cucumbers halved and thinly sliced
1 small jalapeno thinly sliced (optional)
4 green onions thinly sliced
½ cup dill chopped
4-5 sprigs of fresh mint chiffonade
flaky salt

Instructions

In a jar, add the lime juice, white wine vinegar, olive oil, silan, honey, garlic and salt. Close the lid and shade well until emulsified.
In a small skillet over medium heat, heat the olive oil. Add the dates and turn occasionally until darkened and caramelized in spots, about 2 minutes. Set aside.
In a mixing bowl add in fennel, apple, cucumbers, jalapeno, green onion, dill and mint. Pour over the dressing and toss to combine. Taste and add more salt. Top with caramelized dates and gently toss again. Sprinkle with flaky salt and serve immediately.

Notes

If making this salad ahead, wait to dress the salad until right before serving.

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