Fennel Apple Salad

This bright, refreshing fennel apple salad with toasted hazelnuts, tossed in a 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.

It’s amazing how even in autumn and winter, there can still be fruits and vegetables that are so delicious and pretty. And this easy-breezy winter salad with apples and fennel showcases these seasonal, fresh ingredients beautifully.

The crisp fennel bulb, with its lovely, mild anise flavour, combined with sweet apples and nutty hazelnuts, makes a delightful contrast of flavors and texture.

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

And I love how flexible it is, as it 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 to do so (see more ideas below in the post).

I’ve also written this recipe to be naturally vegetarian and gluten-free, but you’re welcome to add grains or extra protein, if you’d like.

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

• Fennel bulbs
• 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 fennel and add them to a large 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 Pink or Honeycrisp apples or another similar variety, whose crisp texture and sweet flavour will add outstanding balance to the salad. I also love Granny Smith apples—they’re crunchy and have a lovely green color!

Fennel: Look for a firm bulb with bright green fronds and no 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 add sweetness and texture, helping 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 don’t skip the crunchy nuts, which add another layer of flavour and texture.

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

Salad variations

This apple fennel salad is so easy to customize! You can mix in arugula or sliced celery, or you can use your favorite toasted or candied nuts, such as walnuts, pecans, almonds, or pine nuts. Add cheese, such as shaved Parmesan, Pecorino Romano, or Manchego. To make it extra special, stir in a handful of sultanas, dried cranberries, or top the salad with pomegranate seeds if you serve it for Christmas or Thanksgiving.

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 apple salad or have any questions, let me know by leaving a comment. I would love to hear from you! x

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