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Apple fennel salad with crunchy apples, shaved fennel, and a bright apple cider vinegar salad dressing is crisp and refreshing! An apple and walnut salad recipe that's an easy and delicious fall side dish for any meal.
Table of contents
What You'll Need for the Apple and Fennel Salad:
Ingredients:
- Apples, such as Gala or Granny Smith
- Fennel Bulbs
- Scallions
- Goat Cheese
- Arugula
- Pecans
- Apple cider vinegar
- Honey
- Olive oil
- Garlic Cloves
- Dijon Mustard
- Caraway Seeds
- Salt
Equipment:
Cutting Board
Whisk
How to Make the Fennel and Apple Salad:
This apple and fennel salad is all done on the countertop.
First, and most important, is the prepping. Slice the apples, fennel, mince the garlic, etc.
Second, whisk together the ingredients for the apple cider vinegar salad dressing in a small bowl, and set aside.
Third, combine all of the main salad ingredients in a larger mixing bowl and then mix in the salad dressing. I recommend a tablespoon or two at a time to make sure the salad is evenly coated, but not drenched!
If you prefer to plate the salads individually, serve the dressing on the side or mix thoroughly in the mixing bowl before serving. However you choose!
Top additional goat cheese and pecans if desired.
How to Store it:
Apple and fennel salad can be stored in an airtight container in the refrigerator for 3 to 5 days. I do not recommend freezing, as the texture will change. Store the additional dressing in a separate container for up to 5 days.
Variations:
This fennel and apple salad is gluten-free; make sure the condiments in the dressing are certified gluten-free for use.
To make this recipe vegan, substitute maple syrup for the honey and vegan or non-dairy goat cheese crumbles.
If you have a nut allergy, substitute with pumpkin or sunflower seeds, but please use caution when reading the labels. Make sure the product is not at risk of cross contamination for peanuts or tree nuts. If you are unsure, seek your health professional about possible allergies.
The best apples to use in this recipe are granny smith, gala, or honey crisp. Apples are versatile in cooking and baking, and I highly encourage you to explore them more!
If you don't have fennel, celery can give you the same texture, but without the licorice taste. Try adding up to a tablespoon of fennel seed into the dressing for the taste with additional apples and arugula if you want the fennel flavor.
Other Recipes to Try:
Apple and Fennel Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dressing:
1T apple cider vinegar
3 tablespoons olive oil
2 tablespoons honey
2 teaspoons dijon mustard
2 cloves garlic, minced
2 teaspoons caraway seeds
¼ teaspoon salt
2 medium apples, thinly sliced
For the Salad:
1-2 Fennel bulbs, trimmed and sliced
2 scallions, chopped
1 cup goat cheese crumbles
2 cups arugula leaves
½ cup toasted pecans or walnuts, chopped
Instructions
- In a small bowl, whisk together the cider vinegar, honey, olive oil, , garlic, mustard, caraway seeds, and salt. Set aside.
- In a large bowl, stir in the remaining ingredients until evenly combined. Add in the dressing a tablespoon at a time until the salad is lightly coated. Add as much dressing as desired.
Notes
The amount of salad dressing is based on personal preference. You can coat it lightly or use all of the dressing if desired. The remaining dressing can be refrigerated in an airtight container for 3-5 days.
Hope you are enjoying the beautiful and cozy fall season so far! This dish is perfect for apple season and will make the perfect side dish to a hearty and warming dish!
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