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A bright, crisp salad is the perfect way to start the year on a lighter note after the rich meals of the holidays. This fennel, apple and arugula salad is refreshing and easy to prepare, combining crunchy apples and fennel with peppery arugula and toasted almonds for contrast.

I wrote about this salad for the Boston Globe Food section. The recipe highlights fennel—one of my favorite vegetables—alongside arugula and crisp apples. Together they create a pleasing balance of texture and flavor: the fennel and apple provide crunch, the arugula brings a peppery bite, and roasted almonds add a satisfying nutty crunch.

The salad is straightforward to assemble. Thinly sliced fennel and apple meet tender arugula leaves; a simple dressing—olive oil, lemon juice or a light vinaigrette, salt and pepper—ties everything together without overwhelming the fresh ingredients. Toss gently and finish with a scatter of toasted almonds for extra texture.

If you’re wondering whether this will tempt your appetite, it’s an excellent starter or a light main with a piece of grilled fish or chicken. It feels especially good after a period of heavier dishes, offering a clean, fresh flavor profile that’s both simple and elegant.

It’s also a pleasure to be back in the kitchen creating recipes like this—fresh, seasonal, and easy to pull together on weeknights or for a casual dinner.