Fennel and Apple Salad

This bright, refreshing apple fennel salad with toasted hazelnuts tossed in sweet lemon dressing makes a seasonal, healthy side dish that everyone will LOVE. 

It’s a breeze to customise and tastes so fresh and delicious.

This easy-breezy winter salad is everything I love in a salad this time of year. Crisp fennels and their lovely anise flavour, combined with sweet apples, make a delightful contrast of flavor and texture.

I’ve kept the lemon dressing quite light without overshadowing the freshness of the ingredients with a lot of olive oil or garlic. I wanted a fennel and apple salad recipe that is flavorful yet bright and fresh, perfect for occasions or everyday meals.

This simple salad is also incredibly flexible and can be easily transformed into a more substantial side or holiday salad.

So, if you feel like swapping in a different kind of nuts, adding greens, or adding savory cheese like shaved parmesan, please feel free. I’ve also written this recipe to be naturally vegetarian and gluten-free, but you’re welcome to add grains or extra protein, such as chicken if you’d like.

Generously sprinkle many crispy nuts over the top, serve it with homemade bread, crispy breadsticks, or warm focaccia, and then share and enjoy. I think you’ll love it!

List of the ingredients

• Fennels
• Apples
• Hazelnuts
• Dill
• Extra virgin olive oil
• Honey
• Dijon mustard
• Lemon
• Salt & pepper

How to make Apple Fennel Salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Place the dressing ingredients into a glass jar with a lid and shake.

• Slice apples and fennels and add them to a salad bowl. I highly recommend using a sharp knife or a handy mandoline!
• Pour the dressing over the salad, add hazelnuts and dill, and toss gently to combine. Done!

Recipe Notes

fennel and apple salad ingredients

Apple: I recommend Honeycrisp or Pink Lady apples or another similar variety, whose crisp texture and sweet flavour will add great balance to the salad.

Fennel: Look for a firm bulb with a bright green frond and no signs of bruising, yellowing, or brown spots.

Lemon dressing: It’s made with extra virgin olive oil for the best flavour, fresh lemon juice, Dijon mustard and honey to bring sweetness and texture as they help to emulsify the olive oil. Plus, salt and pepper, of course.

Nuts: The toasted hazelnuts are an amazingly delicious, nutty, crunchy garnish for this salad. You can also use toasted or candied walnuts or pecans instead. But please don’t skip the crunchy nuts, which add another layer of flavour and texture.

Herbs: Dill enhances the notes of anise and fennel, making this salad more aromatic.

Salad variations

This apple fennel salad is so easy to customize! You can use your favorite toasted or candied nuts such as walnuts, pecans, almonds, or pine nuts. Add shaved parmesan cheese, pecorino romano, or manchego. To make it extra special, stir in a handful of sultanas or dried cranberries.

STORAGE TIPS & LEFTOVERS

If you have leftover fennel apple salad, store it in an airtight container in the refrigerator for 2 days. You can also make it ahead. Toast the nuts, slice the fennel, and make the dressing the day before, but I recommend cutting the apples and assembling the salad on the day, possibly only a couple of hours before serving.  

MORE SALAD RECIPES you’ll love!

• Salad with grapes
• Cabbage salad with apples
• Arugula pear salad
• Winter salad
• Artichoke salad
• Celery and parmesan salad
• Orange salad

If you make this fennel and apple salad or have a question, let me know by leaving your comment. I would love to hear from you! x

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