This green apple, fennel and walnut salad is full of fall flavors! Thinly sliced apples and fennel are crisp, walnuts add extra crunch, and the simple lemon dressing lets the bright flavors shine through. Only 5 ingredients!
What are your feelings about fennel? Its flavor really makes it kind of a love it or hate it situation. It's such a worldly vegetable with so many uses. But maybe I can change your mind with this apple fennel salad if you're in the hater category?
When you discover the gorgeous anise-y flavor of fennel combined with a bite of tart/sweet Granny Smith green apple, you'll be a convert.
Much like my kale and apple salad, it's perfect for the fall and winter months because it's fresh and green and crunchy and makes you feel like you're doing something a little bit good for yourself.
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Apple fennel walnut salad ingredients
- Fennel: Look for fennel bulbs that are tight, heavy for their size, and are nice and white to light green. The stalks and fronds should be perky, not limp.
- Granny Smith apples: The tartness of a Granny Smith apple works so well with the brightness of the lemon, and the anise flavor of the fennel. They also hold up well to the salad dressing and don't get soggy.
- Walnuts: I like to use walnut pieces, as opposed to halves, to keep things bite-sized.
- Parmesan cheese: I've said it once and I'll say it again, use real Parmigiano Reggiano cheese. So worth the splurge for the flavor, saltiness, and texture.
- Lemon vinaigrette salad dressing: Lemon juice and zest, olive oil, and salt are the only ingredients you need for the simplest and most perfect lemon dressing. Adding citrus zest to a savory vinaigrette like this really brightens the flavor.
*Ingredients with measurements are listed in the recipe card below.
Variations & Substitutions
- Use a different apple: I love the how the green color and tart flavor of Granny Smith apples complement the fennel, but you could substitute Honeycrisp, Pink Lady, or Braeburn.
- Sweeten things up: For added sweetness try a bit of honey or maple syrup in the salad dressing.
- Try a different nut: Swap the walnuts for pecans or hazelnuts.
- Top with another type of cheese: Switch out the parmesan for the saltier funk of pecorino romano.
How to make apple fennel walnut salad
Adapted from New York Times Cooking.
Step 1: Toast the walnuts and prep the parmesan
In a small skillet, toast the walnuts over medium low heat until they are warm and fragrant, then set aside to cool. Shave the parmesan cheese with a vegetable peeler.
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Whisk together the lemon zest, lemon juice, olive oil and salt until emulsified.
Step 3: Slice the fennel and apples
Slice off the fennel fronds, then slice the fennel in half vertically across the widest part of the bulb.
Remove the core at the bottom of the fennel bulb.
Slice the fennel bulb thinly on a mandoline. If you don't have one, slice thinly with a good chef's knife.
Slice the apples into large chunks, avoiding the core. Then slice thinly on a mandoline or with a good knife.
Step 4: Assemble the salad
To assemble the salad, toss the apples, fennel and most of the walnuts in the lemon dressing and transfer to a serving plate. Top with remaining walnuts, shaved parmesan and fennel fronds and serve immediately.
Expert tips
- Make the dressing first, and slice the apples last: This is important. You want to get those apples into that lemon salad dressing right away so they don't turn brown.
- Use a mandoline for even slices: This is the easiest way to get the apple and fennel slices the same thickness for a more uniform salad. I recommend using one, but it's not required. Always be very careful of your fingers and use the guard provided.
- Save the long green fennel stalks: Use them to make stock. They are especially good in a seafood stock.
- This salad is best when served immediately: If you have leftovers, you can store them in the refrigerator for about 2 days. The fennel and apple will hold up well for a quite a while once tossed in the salad dressing, but they will start releasing their juices, and therefore won't be as crisp.
What to pair with apple fennel walnut salad
Serve it on its own as a light lunch, or try it alongside Tarragon Roast Chicken or Chicken Thighs with Mushrooms and White Wine. It's a delicious starter when you serve a Boneless Leg of Lamb or try it as a lighter counterbalance to this Creamy Pasta Bake with Bacon and Cheese.
FAQ
Fennel is a hardy bulb that can be sliced thinly or a little on the thicker side, depending on your taste and what you're making. For this salad, I like it thin, but thick enough that it has some crunch when you bite into it. To cut it for salads, cut it in half, remove the core from the bottom of the bulb, and remove the stems from the top. (Save the soft fronds to top the salad!) Place the fennel on a mandolin, or use a chef's knife, and slice across the bulb so you you get thin strips.
Fennel has a mild anise, or licorice-like flavor. It's herbal, slightly sweet, fresh, and crunchy.
The lemon dressing can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature for 15-20 minutes before dressing the salad. Wait to prepare the rest of the ingredients until just before serving so they don't dry out or discolor.
More fall and winter salad recipes
Debra's Details: Apple fennel walnut salad is fresh, crisp, and simple.
- You only need 5 ingredients, including the salad dressing!
- Bursting with balanced sweet and savory flavor.
- It's a wonderful way to have fresh fruit and vegetables in the colder months.
- The lemon salad dressing tastes great and keeps the apples and fennel fresh and bright.
- You can easily swap out the cheese or nuts to change things up!
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Recipe
Green Apple, Fennel and Walnut Salad with Lemon Dressing
Equipment
- mandoline (optional)
Ingredients
- 3 fennel bulbs
- 2 Granny Smith apples
- ¼ cup olive oil
- 3 tablespoon lemon juice
- zest of two lemons
- 2 ounces parmesan cheese (shaved from a block with a vegetable peeler)
- ½ teaspoon sea salt
- ½ cup walnuts
- fennel fronds (for topping)
Instructions
- In a small skillet, toast the walnuts over medium low heat until they are warm and fragrant, then set aside to cool.
- Shave the parmesan cheese with a vegetable peeler.
- Whisk together the lemon zest, lemon juice, olive oil and salt until emulsified.
- Slice the apples into large chunks, avoiding the core. Then slice thinly on a mandoline (or with a good knife.)
- Toss the apples, fennel and most of the walnuts in the lemon dressing and transfer to a serving plate. Top with remaining walnuts, shaved parmesan and fennel fronds and serve immediately.
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Notes
- Make the dressing first, and slice the apples last: This is important. You want to get those apples into that lemon dressing right away so they don't turn brown.
- If using a mandoline: Be very careful of your fingers. Be sure to use the guard provided.
- Save the long green fennel stalks: Use them to make stock! They are especially good in seafood stock.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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