Fennel apple salad recipe

  • Recipes
  • Dish type
  • Salad

Chard is mixed with a vibrant combination of fresh fennel, apple, clementine segments and olives. Add some thinly sliced red onion for added flavour!

1 person made this

IngredientsServes: 4

  • 1 bulb fennel, thinly sliced
  • 1 medium apple, cut into matchsticks
  • 1 clementine - peeled, segmented and segments cut in half
  • 40g pitted kalamata olives, sliced
  • 40g thinly sliced Swiss chard or rainbow chard
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 lemon, juiced
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried oregano
  • sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 4 tablespoons extra virgin olive oil

MethodPrep:20min ›Ready in:20min

  1. Toss fennel, apple, clementine segments, olives and chard together in a large bowl; scatter basil and parsley on top.
  2. Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt and black pepper together in a bowl.
  3. Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.
  4. Pour dressing over salad; toss to combine.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (12)

by Kris Nichols

I was shocked at how much I loved this salad. The ingredients are an odd combination but they go together really well. Both savory and sweet, fresh and flavorful. I was able to use all the greens from my garden. Though I did make a couple minor substitutions - I used beet greens instead of chard because that's what I had growing. And I used a regular orange instead of a clementine, omitting the orange juice in the dressing. Finally, I used celery salt instead of celery seed and salt separately. The biggest surprise was how great the olives interacted with the rest of the ingredients. Fabulous!Each of the four servings this makes is pretty large. Add a hunk of meat, fish or a bean patty and you have a great summer meal.-15 Jun 2012

by smurf

This salad was amazing!!! It was perfect just the way it was written and I wouldn't change a thing. The dressing was the perfect compliment to it. Thanks for sharing...-06 Sep 2012

by Deborah Miller

This was one of the best salads I've ever had. I made it exactly as written and it was perfect. The flavors are so unique!-30 Sep 2012

Recipe Summary

  • ½ cup coarsely chopped walnuts
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 shallot, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 Gala apple, cut into quarters
  • 1 medium-size fennel bulb
  • 1 celery rib
  • 1 (5-oz.) package fresh arugula
  • 1 cup loosely packed fresh parsley leaves

Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.

Meanwhile, whisk together olive oil and next 4 ingredients season with salt and pepper to taste.

Cut apple, fennel, and celery into thin slices, using a mandoline or sharp knife. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss apple, fennel, celery, and parsley with desired amount of vinaigrette. Top arugula with apple mixture sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.

Crunchy Carrot-Beet Salad: Substitute 2 medium-size peeled beets and 2 large carrots for apples, fennel, and celery. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing.

Photography and Recipe by Ndoema

Category: Get Beautiful, Healthy Living, Healthy Raw Snacks, Raw Entrees and Appetizers, Raw Food Recipes

1 tablespoon of lemon juice

1 tablespoon apple cider vinegar

1 tablespoon extra virgin olive oil

1/2 cup of minced red onion

1/2 head of romaine lettuce

Slice the romaine lettuce into bite size pieces.

Thinly slice the fennel and apples with a mandoline slicer (I loooove this toy!) and add to the lettuce along with the onion, lemon, vinegar, olive oil and celtic salt.

You can also marinate the fennel in lemon juice (with a little red onion) for an hour or two before serving to soften the crunch (which I adore:) and develop the flavor.

Most of the time I will add some fresh herbs, like dill or thyme and occasionally toss in a few walnuts.

Beet, Fennel, and Apple Salad Recipe

This bright and fresh first course will set the tone for the rest of the dinner. Red-and-white-striped Chioggia beets (also called candy cane beets) make a festive presentation, but if you can&rsquot find them, use red or golden beets. When choosing beets, whether you purchase the Chioggia or the more common red or golden ones, look for beets that are firm with smooth skins. If the beet greens are attached, they should be crisp and bright. Go ahead and remove the greens once you get the produce home. Small or medium-sized beets are usually more tender than the larger ones. Wash beets gently before cooking and be careful not to pierce the skin &ndash this might lead to some color loss. Peel beets once they have cooled and are easier to handle. It&rsquos important not to over cook your beets. A knife inserted should meet with a bit of resistance. Leftover salad is great the next day tossed with shrimp or diced, roasted chicken. The vinaigrette can be made in advance and refrigerated, and is an ideal dressing for a traditional tossed green salad.

Easy Fennel Apple Salad Made with Cabbage and Walnuts



  • 2 tart green or red apples julienned
  • 4 medium fennel bulbs 1" mandolin sliced
  • ½ cup fennel fronds chopped
  • 2 cups red cabbage thinly sliced
  • ½ cup walnuts toasted
  • ½ cup olive oil
  • ⅓ cup lemon juice
  • 2 tsp honey
  • ¾ tsp salt
  • 1 large pinch black pepper


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Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese

  • Author: Cookie and Kate
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 2 large salads or 4 side salads 1 x
  • Category: Salad

Healthy kale salad featuring shaved fennel, chopped honeycrisp apple, toasted pepitas, dried cranberries and goat cheese, tossed in a lemony dressing. This recipe yields 2 large, full-meal salads or 4 side salads.



  • 1 very large bunch of kale
  • 1 medium Honeycrisp apple
  • 1 medium bulb of fennel
  • 3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds) or chopped pecans


  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon salt
  • Several twists of freshly ground black pepper


  1. To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  2. To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef’s knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
  3. To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
  4. To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
  5. To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.


Make it dairy free/vegan: Skip the goat cheese. Diced avocado is nice with this salad if you want to make up for lost creaminess.
Storage suggestions: This salad keeps well in the fridge, covered, for a couple of days. It’s a great pack-for-lunch option.
Change it up: Trade other fall/winter produce for the fennel and apple. I think cubed and roasted butternut squash would be delicious.

▸ Nutrition Information

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

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In a jar or a container with a tight fitting lid, add in the lemon juice, champagne vinegar, olive oil and salt. Shake well.

Rinse the kale well and use the tip of the knife and run it down either side of the kale stem and discard.

Then stack the kale leaves, and chop. (I always clean my kale a second time in my salad spinner.)

Toss the chopped kale, fennel, a couple tablespoons of the chopped fennel fronds, cabbage and apple together in a large bowl. Serve and top with pistachios, shaved Pecorino and freshly ground black pepper, then drizzle with the lemon champagne vinaigrette.

Recipe: Apple, Fennel & Walnut Salad

Spring seemed to come early this year, with warm changeable weather consistent through the last weeks of August.

Then, as if on cue, the first days of spring brought a string of cooler nights and snow down south. An excuse to squeeze a few more weeks of comfort meals combined with fresh spring-inspired dishes.

This warm lead up to spring has the garden jumping into life earlier than usual. The fennel in particular that I planted in autumn has developed into good-sized bulbs ready for picking.

We are eating fennel most nights, often added to a simple slaw or tossed with a creamy dressing for a spring twist on a well-known crunchy salad.


This delightfully crunchy salad plays on the classic flavours of Waldorf salad, with the addition of kohlrabi and fennel. Kohlrabi is a more obscure vegetable, but one I adore for it’s crunch and sweet flavour.

You can source kohlrabi at some green grocers and it is also an easy care vegetable to grow, taking up little space in the garden. Use extra celery or sliced broccoli stalk, if it is unavailable.

Preparation time: 15 minutes


1/3 cup walnuts, roughly chopped

1 heaped tablespoon mayonnaise

1 heaped tablespoon natural yoghurt

1 teaspoon whole grain mustard

generous squeeze of lemon juice, about 1 tbsp


Peel the kohlrabi and use a mandolin or sharp knife to thinly slice into rounds. Thinly slice the fennel, celery and apple. Place the prepared produce into a salad bowl, add a squeeze of lemon and toss to combine. Scatter with the walnuts.

Combine the dressing ingredients in a small bowl. Check taste, adding extra lemon juice if needed and season to taste. To serve spoon the dressing over the salad and combine. Enjoy the crunch!


Step 1

Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.

Step 2

Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth some texture is okay.

Step 3

Season pork with 1 tsp. kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.

Step 4

Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.

Step 5

Preheat oven to 275°. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°, 1½–2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours.

Step 6

Preheat oven to 500°. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°, 8–12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork sprinkle with sea salt.

Salad and Assembly

Step 7

Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.