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This apple fennel salad is a family favorite, starring crisp apples, crunchy anise-scented fennel, and a light lemony dressing. It’s a simple side dish for weeknight meals or holiday dinners!
As two cookbook authors, Alex and I have developed an affinity for this underrated vegetable: fennel! We love using it to infuse an unexpected flavor to dishes, whether it’s sprinkling crisp thin shavings in salads, or sauteing it in olive oil to add an intriguing flavor layer to soups.
So when we went to make our next fall salad, we knew it had to have this fennel! This apple fennel salad is so refreshing, combining the anise scent of thinly sliced fennel with the crisp sweet tart fruit, a light lemony dressing, walnuts, and optional Parmesan cheese.
Tips for apple fennel salad
A salad with apples and fennel is great for cooler months like fall and winter, but it can even work in late spring when fennel is in season. Here are a few tips to keep in mind:
- Thinly slice the fennel. Some people like to use a mandoline, but we find that it works just as well with a sharp knife. Since we like to nerd out on the best way to cut vegetables, here’s our video tutorial on how to cut fennel. If you prefer using a mandoline, here’s how to safely use a mandoline slicer.
- Dress the apples and fennel first (to prevent browning). A simple dressing of lemon and olive oil placed on the apples first helps keep the apples from browning! This was Alex’s genius idea and it works like a charm.
- Garnish with fennel fronds. The wispy ends of the fennel bulb, the fronds, are perfect for garnishing this salad and look just like dill (they’re part of the same plant family).
Ways to serve it
This salad pairs well with chicken, fish, and vegetarian and vegan main dishes. We’d recommend serving it with Chicken Paillard or Chicken Thighs, Baked Salmon, Lemon Garlic Shrimp, Kale White Bean Soup, or Vegetarian Lasagna.
It’s also great for holidays like Thanksgiving and Christmas, or it would be a nice side dish in a Valentine’s Day dinner.
Storing leftovers
This apple fennel salad does not store well, so we don’t recommend making this salad in advance. If you’re making it for a party, you can prepare the ingredients and measure out the dressing ingredients. Store them separate in the refrigerator, then dress immediately before serving.
Dietary notes
This apple fennel salad is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese (or use a vegan Parmesan).
Apple Fennel Salad with Walnuts
This apple fennel salad is a fall favorite! Crisp apples, crunchy anise-scented fennel, and a light lemony dressing make it a simple side dish for weeknight meals or holiday dinners.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegan
Ingredients
- 2 large or 3 small heads fennel, thinly sliced (4 to 5 cups), plus fennel fronds (see Notes)
- 1 crisp tart apple, thinly sliced
- 2 ½ tablespoons lemon juice, plus zest of ½ lemon
- 2 ½ tablespoons olive oil, divided
- 1 teaspoon Dijon mustard
- ⅛ teaspoon dried thyme
- ¼ teaspoon kosher salt
- 5 ounces butter lettuce
- Fresh ground black pepper
- 1 teaspoon maple syrup or honey
- ¼ cup walnuts, toasted if desired (or other nuts of choice)
- ¼ cup shaved Parmesan cheese (optional; omit for vegan)
- Flaky sea salt, for garnish (optional)
Instructions
- Place the fennel and apple slices in a medium bowl. Add 2 tablespoons lemon juice, lemon zest, 1 tablespoon olive oil, Dijon mustard, thyme, kosher salt, and fresh ground black pepper. Pull off the wispy parts (the fronds) with your fingers, and roughly tear them, adding enough for about 2 tablespoons.
- Place the butter lettuce on a serving platter. In a small bowl, mix 1 ½ tablespoons olive oil, ½ tablespoon lemon juice and 1 teaspoon maple syrup or honey. Pour it onto the lettuce, add a pinch of salt, and toss.
- Top with the marinated apples and fennel, then add the walnuts, Parmesan cheese (if using), and fennel fronds. Finish with flaky sea salt.
Notes
Here’s How to Cut Fennel.
For variations on this salad, try toasted almonds, toasted pecans, hazelnuts, or pistachios. Or, substitute Pecorino Romano or ricotta salata for the Parmesan cheese.
Let us know if you have any questions!