This apple fennel salad is the crunchy, bright, slightly sweet salad you didn’t know your dinner table was missing.
Thin shavings of fennel and crisp apple get tossed with peppery arugula, toasted walnuts, and a lemony dressing that ties the whole thing together.
It comes together in about fifteen minutes with zero cooking involved, which makes it one of my go to sides whenever I need something fresh to balance out a heavier main dish.
I first started making this apple fennel salad a few years back when I had a fennel bulb sitting in my crisper drawer with nowhere to go, and it has been in regular rotation ever since.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Apple Fennel Salad
This salad hits every texture you want in one bowl. You get the snap of fennel, the juicy crunch of apple, and a little bite of peppery greens.
It is also endlessly flexible.
Swap the cheese, change the nuts, or add a protein, and it still works every single time.
Best of all, there is no stove involved, so it is one less thing to think about when you are juggling a busy dinner.
- Ready in 15 minutes with no cooking required
- Light, crunchy, and refreshing alongside rich mains
- Naturally gluten free and easy to make dairy free
- Holds up well enough for meal prep lunches
- Simple enough for beginners, impressive enough for guests
You might also enjoy: Waldorf Salad Recipe
Ingredients
You only need a handful of fresh ingredients for this salad, and most of them are things you can find at any grocery store.
Here is everything you will need.
- 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
- 2 medium Granny Smith apples, cored and thinly sliced
- 3 cups baby arugula
- 2 stalks celery, thinly sliced
- 1/2 cup walnuts, toasted and roughly chopped
- 1/3 cup shaved Parmigiano Reggiano
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and freshly cracked black pepper, to taste
This same tart apple and toasted walnut pairing is what makes my pear and blue cheese salad so good too, so if you love this combination, that one is worth trying next.
Kitchen Equipment Needed
Nothing fancy here. A sharp knife or a mandoline will make quick work of the fennel and apples, and everything else is standard kitchen gear.
- Mandoline slicer
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Small mixing bowl or jar for the dressing
- Whisk
- Citrus juicer
Read Also: Mandarin Orange Salad Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for making this salad, based on years of putting this exact recipe together in my own kitchen.
1. Mandoline Slicer
A good mandoline is the single easiest way to get paper thin, uniform slices of fennel and apple, which makes a huge difference in how the salad eats.
It takes a fiddly slicing job down to a couple of minutes and keeps every bite consistent.
2. Parmigiano Reggiano Wedge
Freshly shaved Parmigiano Reggiano brings a nutty, salty finish that pre-shredded cheese just cannot match.
A little goes a long way, and one wedge will last you through several batches of this salad.
3. Raw Walnuts
Buying raw walnuts and toasting them yourself gives you a fresher, more fragrant nut than anything pre-roasted.
Toasting also brings out their natural oils, which adds a richer flavor to the whole salad.
4. Glass Salad Dressing Shaker
A dressing shaker with measurement lines makes emulsifying the lemon and olive oil dressing effortless, and it doubles as your storage container for leftover dressing.
I use mine for nearly every vinaigrette I make.
I learned a lot of these small techniques while developing my farro salad with apples and nuts, which uses a very similar dressing base.
Step-by-Step Instructions: How to Make Apple Fennel Salad
1. Prep the Fennel
- Trim the stalks and fronds off the fennel bulb, setting a small handful of fronds aside for garnish.
- Cut the bulb in half lengthwise and remove the tough core at the base of each half.
- Using a mandoline or a sharp knife, slice the fennel as thinly as you can, aiming for almost paper thin pieces.
- Place the sliced fennel into a large mixing bowl.
2. Slice the Apples
- Wash the Granny Smith apples and pat them dry.
- Core each apple and cut it into quarters.
- Slice each quarter thinly, about the same thickness as your fennel slices.
- Add the apple slices directly to the bowl with the fennel so the lemon in the dressing can reach them quickly and slow down browning.
3. Prepare the Remaining Vegetables
- Thinly slice the celery on a diagonal for a nicer presentation.
- Add the sliced celery to the bowl with the fennel and apple.
- Rinse the baby arugula and spin it dry or pat it with paper towels.
- Add the arugula to the bowl as well.
4. Toast the Walnuts
- Add the walnuts to a small dry skillet over medium heat.
- Toast for 3 to 4 minutes, stirring often, until fragrant and lightly golden.
- Remove immediately from the heat and let them cool for a few minutes.
- Roughly chop the cooled walnuts if they are still in large pieces.
5. Make the Dressing
- In a small bowl or jar, add the lemon juice, honey, and Dijon mustard.
- Whisk together until the honey dissolves.
- Slowly drizzle in the olive oil while whisking constantly, or shake vigorously in a sealed jar, until the dressing looks smooth and emulsified.
- Season the dressing with a pinch of salt and pepper, then taste and adjust.
6. Assemble the Salad
- Pour about three quarters of the dressing over the fennel, apple, celery, and arugula.
- Toss gently with tongs or clean hands until everything is lightly coated.
- Taste a piece of fennel and add more dressing if the salad needs it.
- Transfer the salad to a serving platter.
7. Finish and Serve
- Scatter the toasted walnuts evenly over the top of the salad.
- Add the shaved Parmigiano Reggiano over the salad.
- Garnish with the reserved fennel fronds.
- Serve immediately for the best crunch and texture.
The same lemon forward dressing style shows up again in my kale citrus salad, if you want to see another way to use it.
Tips for The Best Apple Fennel Salad
A few small details make a real difference in how this salad turns out, so keep these in mind while you put it together.
- Slice the fennel and apples as thin as possible for the best texture
- Toss the apples in a little lemon juice right away to prevent browning
- Toast the walnuts just before serving so they stay crunchy
- Use a tart apple variety like Granny Smith to balance the sweetness of the dressing
- Dress the salad right before serving, not too far in advance
My arugula salad uses a lot of these same slicing and dressing tricks, so it is a good one to check out if you want more practice with thin shaved salads.
Serving Suggestions
This salad shines as a side dish, but it also works as a light lunch on its own.
Here are a few of my favorite ways to serve it.
- Alongside rosemary chicken thighs with apples and potatoes for a cohesive fall dinner
- Next to roasted or seared pork tenderloin
- Paired with a bowl of creamy butternut squash soup
- Topped with grilled chicken or shrimp to turn it into a full meal
- Served alongside a cheese board for a lighter option at a gathering
Variations of Apple Fennel Salad
This recipe is easy to adapt depending on what you have on hand or what flavors you are in the mood for.
- Swap the arugula for baby spinach or a spring mix
- Use pears instead of apples for a slightly softer bite
- Try goat cheese or feta in place of Parmigiano Reggiano
- Add dried cranberries or pomegranate seeds for extra sweetness
- Swap walnuts for toasted pecans or pistachios
If you love fruit and nut combinations like this, my apple slaw is another great one to try.
Storage and Reheating
This is a fresh salad, so it is best enjoyed the day you make it, but there are a few ways to keep leftovers in decent shape.
- Store any leftover salad in an airtight container in the fridge for up to 1 day
- Keep the dressing separate from the salad if you plan to prep it ahead of time
- Store toasted walnuts and shaved cheese separately and add them just before eating
- This salad does not freeze well due to the fresh apple and fennel
- There is no reheating involved since this salad is meant to be served cold or at room temperature
You might also enjoy: Spring Mix Salad Recipe
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and quantities you use, but here is a general estimate per serving based on four servings total.
| Nutritional Facts (Per Serving) | |
|---|---|
| Calories | 270 |
| Carbohydrates | 19g |
| Protein | 6g |
| Fat | 20g |
| Fiber | 5g |
| Sugar | 12g |
| Sodium | 180mg |
This salad shares a similar nutritional profile to my pomegranate mandarin salad with avocado and feta, since both lean on fresh produce and healthy fats rather than heavy dressings.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings a solid amount of nutrition to the table thanks to its produce heavy ingredient list.
Fennel is a good source of fiber and vitamin C, while apples add natural sweetness along with more fiber and antioxidants.
- Fennel supports digestion and provides vitamin C and potassium
- Apples offer fiber, vitamin C, and natural plant compounds
- Arugula is rich in vitamin K and antioxidants
- Walnuts provide healthy fats and omega-3 fatty acids
- Olive oil contributes heart healthy monounsaturated fats
Read Also: Brussels Sprout Salad With Maple Mustard Dressing
FAQs About Apple Fennel Salad
1. Can I make this salad ahead of time?
You can prep the fennel, apples, and celery a few hours ahead if you toss the apples in lemon juice to prevent browning.
Just wait to add the dressing, walnuts, and cheese until right before serving so everything stays crisp.
2. What is the best apple to use for this recipe?
Granny Smith apples are the classic choice because their tartness balances the sweetness of the dressing.
Honeycrisp, Fuji, or Pink Lady apples also work well if you prefer a sweeter bite.
3. Does fennel taste like licorice?
Raw fennel does have a mild anise or licorice like flavor, though it is much subtler than actual licorice candy.
Slicing it thin and pairing it with apple and lemon softens that flavor even further.
4. Can I make this salad without nuts?
Absolutely, you can simply leave the walnuts out or swap them for toasted seeds like pepitas or sunflower seeds.
This is an easy way to make the salad nut free for allergies.
5. How do I keep the apples from turning brown?
Toss the sliced apples in a little lemon juice as soon as you cut them.
The acid slows down the browning process and also adds a nice bright flavor to the salad.
Apple Fennel Salad
Ingredients
- 1 large fennel bulb thinly sliced; fronds reserved for garnish
- 2 medium Granny Smith apples cored and thinly sliced
- 3 cups baby arugula about 60g
- 2 stalks celery thinly sliced on a diagonal
- 1/2 cup walnuts about 60g; toasted and roughly chopped
- 1/3 cup Parmigiano Reggiano shaved
- 3 tablespoons fresh lemon juice about 1 1/2 lemons
- 1/4 cup extra virgin olive oil 60ml
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- salt and freshly cracked black pepper to taste
Equipment
- Mandoline slicer For paper-thin slices of fennel and apple
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Small mixing bowl or jar For the dressing
- Whisk
- Citrus juicer
- Small dry skillet For toasting walnuts
Method
- Trim the stalks and fronds off the fennel bulb, reserving a small handful of fronds for garnish. Cut the bulb in half lengthwise, remove the tough core, and slice paper-thin using a mandoline or sharp knife. Add to a large mixing bowl.
- Wash and dry the apples, then core and cut into quarters. Slice each quarter thinly, about the same thickness as the fennel, and add directly to the bowl with the fennel.
- Thinly slice the celery on a diagonal and add to the bowl. Rinse the baby arugula, spin or pat dry, and add to the bowl as well.
- Add walnuts to a small dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Remove from heat, cool, and roughly chop.
- In a small bowl or jar, whisk together lemon juice, honey, and Dijon mustard. Slowly drizzle in olive oil while whisking constantly until smooth and emulsified. Season with salt and pepper to taste.
- Pour about three quarters of the dressing over the fennel, apple, celery, and arugula. Toss gently until lightly coated, then taste and add more dressing if needed. Transfer to a serving platter.
- Scatter toasted walnuts and shaved Parmigiano Reggiano over the top. Garnish with reserved fennel fronds and serve immediately for the best crunch.
Nutrition
Notes
- Slice the fennel and apples as thin as possible for the best texture.
- Toss the apples in a little lemon juice right away to prevent browning.
- Toast the walnuts just before serving so they stay crunchy.
- Use a tart apple variety like Granny Smith to balance the sweetness of the dressing.
- Dress the salad right before serving, not too far in advance.
- Swap arugula for baby spinach or spring mix, or use pears instead of apples.
- Try goat cheese or feta in place of Parmigiano Reggiano.
- Add dried cranberries or pomegranate seeds for extra sweetness.
- Swap walnuts for toasted pecans or pistachios, or omit nuts entirely and use pepitas or sunflower seeds.
- Store leftovers in an airtight container in the fridge for up to 1 day; keep dressing, walnuts, and cheese separate if prepping ahead.
- This salad does not freeze well due to the fresh apple and fennel.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple fennel salad has earned a permanent spot in my regular rotation, and I think it deserves one in yours too.
It is quick, it is fresh, and it works with just about anything you are already planning to cook for dinner.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see it, so feel free to share a photo with me.
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- Strawberry Pecan Salad Recipe
- Pumpkin Salad With Feta And Walnuts
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- Christmas Salad With Citrus Champagne Vinaigrette
