Fennel Apple Salad Recipe

Hi, I’m Sam from dishfoody.com, where crisp veggies meet bright flavors. This Fennel Apple Salad combines thinly shaved fennel and crisp apples with toasted nuts and fresh herbs in a zesty lemon vinaigrette for refreshing crunch. Perfect as a light side for grilled meats, holiday dinners, or healthy lunches.

No cooking required, vegan, and ready in 15 minutes.

Why This Recipe Works

• Thinly shaved fennel and apples provide irresistible crunch and sweetness.
• Lemon vinaigrette cuts through richness perfectly.
• Toasted nuts add texture and nutty depth.
• Fresh herbs brighten every bite.
• Make-ahead friendly with flavors improving over time.

Ingredients & Prep

• 2 medium fennel bulbs, shaved thin
• 2 crisp apples (Honeycrisp or Granny Smith), julienned
• ½ cup toasted walnuts or pine nuts, chopped
• ¼ cup fresh dill, chopped
• 2 tablespoons fennel fronds, chopped (optional)
• ½ small red onion, thinly sliced (optional)
• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper to taste

Step-by-Step Instructions

1. Shave fennel as thin as possible using mandoline or sharp knife. Julienne apples.
2. Whisk olive oil, vinegar, Dijon, maple syrup, salt, and pepper for dressing.
3. Toss shaved fennel, apples, nuts, dill, and fennel fronds in a large bowl.
4. Drizzle with dressing and gently toss to coat.
5. Let sit 5-10 minutes for flavors to meld. Serve chilled or at room temperature.

Flavor Variations

Storage Tips

Store undressed salad components separately up to 2 days. Toss with dressing just before serving to maintain crunch.

FAQs

Best way to shave fennel? Use mandoline for paper-thin slices or sharp knife with patience.
Apples browning? Toss immediately with lemon juice from dressing.
Nut-free option? Use sunflower seeds or omit entirely.

Fennel Apple Salad Recipe

Print Recipe

A crisp and refreshing salad featuring thinly sliced fennel, sweet apples, and a bright lemon-honey dressing. Light, crunchy, and perfect as a side dish.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 0 mins
• Total Time: 10 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 large fennel bulb, thinly sliced (reserve fronds)
• 2 medium apples, thinly sliced (Honeycrisp or Fuji)
• 1/4 red onion, thinly sliced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts (optional)
• 2 tbsp crumbled feta (optional)

Instructions

• 1. Thinly slice the fennel bulb, apples, and red onion, then place in a large bowl.
• 2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
• 3. Pour dressing over salad and toss to combine.
• 4. Top with chopped walnuts and feta, if using.
• 5. Garnish with fennel fronds before serving.

Notes

• Use a mandolin for extra thin slices.
• Substitute maple syrup for honey for a vegan version.
• Tastes even better after chilling 20 minutes.

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 12g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 5mg

Keywords: Fennel Apple Salad, crisp fall salad, fresh fennel recipe