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Crispy Fall Apple Fennel Salad

crispy fall apple fennel salad - featured image

A quick, no-cook autumn salad featuring crisp apples, aromatic fennel, and toasted nuts with a tangy apple cider vinaigrette. Perfect for meal prep and weeknight dinners.

Ingredients

Scale
  • 2 medium fennel bulbs, trimmed and sliced thinly
  • 2 large crisp apples (such as Honeycrisp or Fuji), cored and sliced
  • 1/2 cup walnuts or pecans, toasted
  • 1 small red onion, thinly sliced
  • 1 handful fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Trim the top of the fennel bulbs and remove any tough outer layers. Slice the bulb in half vertically, remove the core, and slice thinly. Place in a large bowl.
  2. Wash, core, and slice the apples into thin wedges or half-moons. Add them to the bowl with the fennel.
  3. Peel and thinly slice the red onion. If the flavor is too strong, soak slices in cold water for 10 minutes, then drain well before adding to the salad.
  4. Toast the walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned. Let them cool completely.
  5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
  6. Pour the dressing over the fennel and apples. Toss gently to coat. Add the cooled nuts and chopped parsley, then toss one more time.
  7. Serve immediately while the vegetables are still crisp.

Notes

Ensure fennel and apples are completely dry before slicing to prevent a watery dressing. Toasting the nuts significantly enhances flavor. For meal prep, store dressing separately and add just before eating to maintain crunch. Apples can be tossed with lemon juice to prevent browning.

Nutrition

Keywords: fall salad, apple fennel salad, healthy side dish, meal prep, gluten-free, dairy-free, quick recipes, autumn recipes