Fennel Apple Salad

Name: Fennel Apple Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 bulbs fennel; 1 red apple; 4 cups arugula; 1/4 cup walnuts; 1/4 cup olive oil; 1 lemon, juiced; 2 ounces pecorino or parmesan cheese; Salt; Pepper

Filled with sliced apple, fennel, arugula, walnuts, and cheese, this fennel apple salad is bright, tangy, and full of texture and flavor. Serve it as a side to the protein of your choice for a healthy and balanced meal.

While fennel may not be the first ingredient that comes to mind when you think of salad, it works incredibly well. With its crisp, crunchy, and hearty texture, it’s a wonderful addition to a salad as it holds a dressing very well, and its anise or licorice-like taste is a wonderful pairing for the sweet and tart taste of apples and peppery flavor of arugula. So, if you have yet to try fennel salad, I highly suggest you do!

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Pecorino cheese, arugula, olive oil, squeezed lemon, and toasted walnuts

What You’ll Need

You’ll need the following ingredients to make this fennel apple salad:

Fennel: You’ll use fennel bulbs, stalks, and fronds in this salad.
Apple: While I used a sweet apple, specifically the Honeycrisp apple, you can use any type or color of apple you like, such as Gala apples or Granny Smith apples.
Arugula: To add some dark leafy greens and a peppery bite. Feel free to use spinach if you’re not a fan of arugula.
Pecorino Cheese: Feel free to use parmesan cheese if you can’t find pecorino, just be sure if freshly shaved or grated.
Walnuts: You can use full, halved, or chopped walnuts, or swap them for the preferred nut of your choice. Almonds or pecans would also work well.
Olive Oil: To add some healthy fats and make the dressing.
Lemon Juice: The juice of a fresh lemon works best. You can also use apple cider vinegar if needed.
Salt: To season the dressing and salad.
Pepper: Some freshly ground black pepper to finish the dish.

Although I didn’t add any, many apple fennel salad recipes will add celery, so feel free to include some of you like – the more veggies the better!

Arugula, sliced apples, sliced fennel, and toasted walnuts in a white salad bowl

How to Make a Fennel Apple Salad

While it looks a little fancy, this apple fennel salad is very easy to make and can be done in less than 15 minutes. Here’s how you’ll make it:

Mix. Begin by mixing and whisking the dressing.
Toast. Cook the walnuts in a pan until lightly toasted.
Slice. Thinly slice the fennel and apple.
Toss. Add the ingredients to a large bowl and toss to combine.
Dress. Drizzle the salad with dressing and toss until everything is well coated.
Season. Top the salad with walnuts and pecorino, serve, and enjoy.

The complete instructions can be found in the recipe card below.

Red’s Nutrition Tip

This salad is a great source of fiber and healthy fats, however, it’s not considered a complete meal on its own. Be sure to add a source of protein, such as chicken or tofu, and a source of complex carbs, such as bread or crackers, to ensure you’re consuming all macronutrients.

Fennel apple salad with arugula, walnuts, and pecoriono in a white salad bowl with a tea towel and a bowl of shaved pecorino cheese

FAQs

What does fennel taste like?

Raw fennel has a mild anise or licorice flavor, with hints of citrus and mint. Once cooked it has a slightly milder and much sweeter taste.

Is it OK to eat raw fennel?

Yes, the fennel bulb, stalks, and fronds can all be eaten raw. All parts of fennel are edible, can be eaten raw, boiled, roasted, grilled, or steamed, and can be added to salad, soup, pasta, or enjoyed as a simple side dish.

How do you cut fennel for a salad?

You can use all parts of a fennel bulb for a salad. It is best to remove the fronds first and, using a knife or a mandoline, thinly slice the bulb and stalks and roughly chop the fronds before adding them to a salad.

Close up shot of fennel apple salad with toasted walnuts and pecorino cheese on a dark grey background

What to Serve With Apple Fennel Salad

This apple fennel salad is primarily a source of fiber and healthy fats, which makes it a wonderful side dish to protein and/or complex carbohydrates for a complete and well-balanced meal. I’d suggest serving this salad with chicken, such as my lemon pepper chicken thighs, salmon, steak, pork, specifically my herb-crusted pork tenderloin, shrimp, or tofu.

Storage

Leftover salad with dressing can be stored in the fridge for up to 24 hours, left any longer and the salad will get soggy. Alternatively, you can prepare the salad and dressing separately ahead of time, and store them in the fridge in airtight containers for up to 3 days and add the dressing to the salad when you are ready to eat.

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