This Fennel Apple Salad is tart and crisp, sophisticated yet simple and perfect for serving with heavier winter meals. It’s also make-ahead friendly and travels well.
A Sophisticated Yet Simple Salad That Comes Together in 15 Minutes
This is the salad you need for Thanksgiving dinner, Christmas dinner, or any other time you want to have a salad that will quietly dazzle your palate without feeling heavy.
It’s a simple and bright-tasting salad that does not fuss with any leafy greens or a complicated dressing, yet is packed with flavor and has the most wonderful crunch thanks to fennel, celery, apples and toasted walnuts. A drizzle of lemon juice and vinegar adds a fresh tang, while a generous sprinkle of Manchego cheese brings rich texture and satisfying heft.
I adore the subtle licorice notes of fresh fennel, but even if fennel isn’t your favorite vegetable, I urge you to give this salad a try. When fennel is thinly sliced and drizzled with lemon juice, the anise flavor softens, blending beautifully with the tart-sweet apples and other delicious ingredients.
You also can’t beat the fact that it comes together in 15 minutes and holds up well for leftovers. It can also be prepared in advance, it travels well and pairs beautifully with just about any main dish. Lastly, this salad will leave you feeling great—something we can all appreciate, especially after indulging in a heavy meal.
Recipe Ingredients And Notes
Here’s what you’ll need to make this delicious apple fennel salad:
- Fennel – This time of year, fennel should be available in most well-stocked grocery stores. Look for fennel bulbs that have green, feathery fronds attached. These should look vibrant and bright green, not wilted or yellowed. The bulb should be a bright, clean white with no browning, bruising, or cracks.
- Apples – For this salad, I typically go for a pretty tart apple such as Granny Smith. I also like the monochrome look of keeping mostly everything green and white. But a sweet-tart apple such as Honeycrisp, Ginger Gold or Ambrosia would also be great.
- Celery – Sliced celery bits will add a delicious crunchy texture to the salad. If pressed for time, you can omit the celery, the salad will still be outstanding.
- Cheese – For more delicious flavor, we’re going to add shavings of Manchego cheese to the salad.
- Walnuts – It’s always best to toast the nuts to intensify their nutty flavor. Hazelnuts or pecans would also be great here.
- Lemon juice – Fresh lemon juice adds great flavor and helps mellow the flavor of the fennel. It’s also useful to keep the apple slices from browning for several hours. In this recipe, we’ll be using the juice of one whole lemon.
- Vinegar – I like to use sherry vinegar but champagne vinegar, or apple cider vinegar, would also be great.
- Olive oil – For this salad, we’re going to use 3 tablespoons olive oil to make the dressing.
- Koshe salt and freshly cracked black pepper –
- Fresh herbs —> I use fresh parsley, chives and fennel fronds, but feel free to use just the fennel fronds to keep it really simple.
Variations And Substitutions
I despise fennel —> Use celery root or Jicama.
Apples —> Can also use pears.
Dairy-free —> Omit the cheese or use a dairy-free cheese, such as Violife.
Can’t find Manchego —> Use parmesan or pecorino. Blue cheese would also be delicious!
Add leafy green —> If you need to bulk up the salad, or you’re really missing the greens, feel free to add 3-4 cups of your favorite greens. Arugula, a spring mix, or Boston lettuce, would all work.
I’d like something sweet —> Chopped dates, dried cranberries, or dried cherries add little explosions of sweetness.
Walnuts —> Sometimes, instead of toasting the walnuts in a dry skillet, I toast them in a little olive oil with a smidge of honey. It takes no time at all and the sweet-salty walnuts will be extra delicious. If you go this route, don’t add the honey to the dressing—we don’t want the salad to be too sweet.
How To Prepare Fennel For A Salad
If you’re new to preparing fennel for a salad, here’s a quick breakdown of how to prep and slice it.
- Wash the fennel bulb: Rinse the entire fennel bulb under cold water to remove dirt. Pat dry.
- Trim the tops and base: Cut off the fronds and stalks where they meet the bulb. Save the fronds for garnishing or other recipes. Slice a thin layer off the root end to remove any tough, discolored part.
- Remove outer layers: If the outer layers are tough or blemished, peel them off and discard.
- Halve the Bulb: Place the bulb on a cutting board and slice it lengthwise through the core.
- Remove the Core: Use a knife to cut out the triangular core from each half if it’s tough. (You can leave it for extra crunch if it’s tender.)
- Slice Thinly: Lay the halves flat-side down and slice them thinly lengthwise or crosswise, depending on your preference. If you have one, a mandoline would be really helpful here.
- Optional: If you prefer a milder flavor and softer texture, soak the slices in ice water for 10 minutes. This also enhances the crunch. Drain and pat dry before adding to your salad.
How To Make Fennel Apple Salad
The apple and fennel salad might look a little fancy, but it couldn’t be easier to prepare and comes together in 15 minutes or less. Here’s an overview on how to make it:
- Mix the dressing. Combine the dressing ingredients in a large bowl and whisk to emulsify.
- Slice. Thinly slice the fennel, celery and apple and add them to the bowl with the dressing.
- Toss. Add the chopped herbs to the bowl and toss to evenly coat. Transfer salad to a serving platter.
- Serve. Transfer salad to a serving platter and top with the toasted walnuts and shaved manchego cheese. Garnish with fennel fronds, if using.
Note: The complete instructions can be found in the recipe card below.
Make Ahead Tips
A fennel and apple salad does not require a lot of prep, but if you’d like to save some time, you can prepare most of it ahead. Here are some tips:
Prepare the ingredients separately:
- Fennel and celery: Store the sliced fennel and celery in a bowl of ice water or lemon water in the refrigerator for up to 24 hours. This prevents browning and keeps it crisp.
- Apples: According to The Kitchn, the best way to prevent apple slices from browning is to soak them in salt water. This can be done the night before. Add 1 cup of room-temperature tap water to a large bowl and stir in 1/2 teaspoon of kosher salt. Soak the sliced apples in the salt water for five minutes, then drain and rinse under cold water. Pat slightly dry and store in an airtight container in the refrigerator for up to 12 hours.
- Walnuts: I find their best on the day you toast them, but they’ll be good for up to 48 hours. After that, they may start to lose that toasty aroma and flavor. Once toasted, let them cool and store in an airtight container for up to 2 days.
- Dressing: The sherry dressing can be made up to 5 days ahead. Store in an airtight container in the fridge. The olive oil with solidify in the fridge so make sure you remove the dressing about 1 hour before using, then give it a good shake or whisk.
Recipe FAQS
If avoiding nuts, try toasted pumpkin seeds or sunflower seeds.
Raw fennel has a mild anise or licorice flavor. It’s bright-tasting, with hints of citrus. The anise flavor almost disappears when cooked, and the fennel becomes a lot sweeter.
When toasting a small amount of nuts, I prefer to toast them on the stovetop. Just be sure to stand by the stove at all times so they don’t burn. To toast the nuts on the stovetop, heat a medium frying pan over medium-high heat. Add the walnuts to the hot, dry pan, and cook, watching constantly and stirring frequently until the walnuts start to brown and smell toasted—about 3 to 5 minutes.
Storage Tips
To store: Leftovers of the dressed salad can be stored in an airtight container in the fridge for up to 24 hours. The salad will still be good for more days but the apples will likely brown a little and the vegetables will not be as crispy.
Dishes We Love To Serve With Apple Fennel Salad
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Thank you!~Sandra
Fennel Apple Salad
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon sherry vinegar (can use apple cider vinegar, champagne vinegar, or white wine vinegar)
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 large fennel bulbs
- 3 celery ribs, sliced thinly on the diagonal
- 2 Granny smith apples (or Honeycrisp) — halved, cored and sliced
- 2-3 tablespoons chopped herbs such as parsley, chives, tarragon or dill
- 1/3 cup toasted walnuts, roughly chopped
- 3 ounces Manchego cheese, shaved with a vegetable peeler (can use parmesan)
Instructions
- In a large bowl, combine the lemon juice, vinegar, honey, olive oil and a pinch each of salt and pepper. Whisk until emulsified.
- Remove the tops of the fennel, reserving some of the fronds for garnish, if desired. Cut the fennel bulbs in half lengthwise. Using a mandoline, or a sharp knife, slice the fennel into thin, but not paper thin, slices.
- Transfer fennel slices to the bowl with the dressing. Add the celery, apple and chopped herbs. Toss until everything is evenly coated. Taste and season the salad with a little more salt and pepper, if needed.
- Transfer salad to a serving platter and top with the toasted walnuts and manchego cheese. Garnish with fennel fronds, if using, and serve.
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