Why You’ll Love This Recipe
This salad is incredibly fresh, simple, and bursting with flavor. The apples and fennel provide crunch and sweetness, while a tangy vinaigrette ties everything together. It’s naturally gluten-free, vegetarian, and can be made vegan with just one easy swap. Plus, it takes less than 15 minutes to put together, making it perfect for both everyday meals and holiday tables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
- Fresh fennel bulb
- Apple (such as Honeycrisp, Gala, or Fuji)
- Lemon juice (to prevent browning)
- Arugula or mixed greens (optional)
- Toasted walnuts or almonds (optional)
- Shaved Parmesan or goat cheese (optional)
- Fresh parsley or dill (optional for garnish)
For the dressing:
- Olive oil
- Lemon juice or white wine vinegar
- Dijon mustard
- Honey or maple syrup
- Salt
- Black pepper
Directions
- Trim the fennel bulb and slice it very thin using a mandoline or sharp knife. Reserve some fronds for garnish if desired.
- Core and thinly slice the apple. Toss apple slices with a little lemon juice to prevent browning.
- In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified.
- In a large bowl, combine sliced fennel and apple. Add greens, nuts, and cheese if using.
- Drizzle with dressing and toss gently to coat.
- Garnish with fresh herbs or reserved fennel fronds. Serve immediately.
Servings and timing
This recipe serves 4 as a side or 2 as a light main.
- Prep time: 10–15 minutes
- Cook time: None
- Total time: 10–15 minutes
Variations
- Vegan: Omit cheese or use a plant-based alternative and maple syrup in the dressing.
- Nut-Free: Skip the nuts or use roasted pumpkin or sunflower seeds for crunch.
- Sweet Add-in: Add dried cranberries or pomegranate seeds.
- Grain Option: Serve over cooked farro, quinoa, or wild rice for a heartier version.
- Citrus Twist: Add orange or grapefruit segments for a bright pop of flavor.
- Spiced Version: Sprinkle with a pinch of ground cinnamon or fennel seeds.
Storage/Reheating
Fennel Apple Salad is best enjoyed fresh, as the apples and greens can wilt or brown over time.
- Prep ahead tip: Slice fennel and make the dressing in advance. Slice the apple and assemble the salad just before serving.
- Leftovers: If dressed, consume within 24 hours. Undressed components can be stored separately in the fridge for 2–3 days.
No reheating is required — this salad is meant to be served cold.
FAQs
What does fennel taste like?
Fennel has a mild licorice or anise flavor with a crisp, juicy texture, similar to celery.
Do I need to cook the fennel?
No, it’s delicious raw in this salad and offers great crunch and freshness.
What kind of apple is best for this salad?
Crisp, sweet-tart apples like Honeycrisp, Fuji, or Gala are ideal.
Can I make this salad ahead of time?
Yes, but add the apples and dressing right before serving to maintain freshness.
Is this salad vegan?
It can be — simply omit cheese and use maple syrup in the dressing.
How do I slice fennel thinly?
A mandoline slicer works best, but a sharp chef’s knife will also do the job.
Can I use another dressing?
Yes, a simple balsamic or apple cider vinaigrette also pairs well.
What protein can I add to make it a meal?
Grilled chicken, chickpeas, or white beans make excellent protein additions.
Can I substitute arugula with another green?
Yes, try spinach, baby kale, or mixed salad greens.
Is fennel good for digestion?
Yes, fennel is known for aiding digestion and reducing bloating.
Conclusion
Fennel Apple Salad is a crisp, refreshing, and flavor-forward salad that’s as elegant as it is easy. With its combination of crunchy fennel, sweet apple, and tangy vinaigrette, it’s the perfect light dish to brighten your plate any time of year. Whether you’re serving it as a side or enjoying it on its own, this salad is sure to impress with its freshness and simplicity.
PrintFennel Apple Salad
Fennel Apple Salad is a crisp, refreshing salad that combines thinly sliced fennel and apples with a tangy lemon-Dijon vinaigrette. Light, flavorful, and ready in minutes, it’s the perfect side dish for fall and winter meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 side servings or 2 main servings
- Category: Salad
- Method: Raw
- Cuisine: American
Ingredients
- 1 fennel bulb, trimmed and thinly sliced
- 1 apple (Honeycrisp, Gala, or Fuji), thinly sliced
- 1 tablespoon lemon juice (to prevent browning)
- 2 cups arugula or mixed greens (optional)
- 1/4 cup toasted walnuts or almonds (optional)
- 1/4 cup shaved Parmesan or crumbled goat cheese (optional)
- Fresh parsley or dill, chopped (optional for garnish)
For the dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Slice fennel thinly using a mandoline or sharp knife. Reserve fronds for garnish if desired.
- Core and slice the apple thinly. Toss with lemon juice to prevent browning.
- In a small bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), salt, and pepper.
- In a large bowl, combine fennel, apple, arugula (if using), nuts, and cheese.
- Drizzle with dressing and toss gently to coat.
- Garnish with fresh herbs or fennel fronds and serve immediately.
Notes
- Use a mandoline for even, paper-thin slices of fennel and apple.
- Prepare the dressing and fennel ahead; slice the apple just before serving.
- Swap in seeds for a nut-free version.
- Grilled chicken or chickpeas make a great protein boost.
- Add citrus segments or dried fruit for extra color and flavor.
Nutrition
- Serving Size: 1 side serving
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
