Fennel-Green Apple Salad

Thinly shaved fennel and crisp green apples tossed in a bright, tangy mustard vinaigrette, finished with crunchy toasted walnuts and nutty Parmigiano curls. Bright, fresh, and bursting with texture.

Why You'll Love Fennel-Green Apple Salad

This salad delivers contrast at every bite: crisp fennel meets tart apple, balanced by the sharp tang of mustard vinaigrette and softened by toasted walnuts and creamy Parmigiano. Bright, refreshing, and effortless-your new go-to anytime side or light lunch.

Tips and Tricks

• Use a mandoline for perfectly thin fennel and apple slices that melt in your mouth.
• Toast walnuts gently in a dry pan until fragrant to boost crunch and flavor.

Variations

• Add peppery arugula or fresh herbs like mint or tarragon for an herbaceous twist.
• Swap walnuts for toasted pecans or almonds.

Substitutions

• Use white wine vinegar instead of apple cider vinegar for a lighter acidity.
• Substitute Parmigiano-Reggiano with pecorino or a sharp aged cheddar for a different cheese profile.

Best served with

• Grilled chicken or fish for a light protein pairing
• Rustic sourdough bread or crisp crackers on the side
• A chilled glass of crisp white wine or sparkling water with lemon

How to Store Leftovers

• Store dressing separately in the fridge for up to 3 days.
• Toss salad just before serving to maintain crispness.

Common Questions

Fennel-Green Apple Salad

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Thinly shaved fennel and crisp green apples tossed in a bright, tangy mustard vinaigrette, finished with crunchy toasted walnuts and nutty Parmigiano curls. Bright, fresh, and bursting with texture.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Salad, Side Dish

Cuisine: Modern American, Seasonal

Calories: 680

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Fennel & Green Apple Salad

• 1 Fennel bulb thinly shaved (reserve fronds for garnish)
• 1 Green apple thinly sliced
• 1 tablespoon Lemon juice
• ¼ cup Toasted walnuts roughly chopped
• ¼ cup Parmigiano-Reggiano shaved

Mustard Vinaigrette

• 1 tablespoon Dijon mustard
• 1 teaspoon Whole grain mustard
• 2 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 3 tablespoon Olive oil
• ½ teaspoon Kosher salt
• ½ teaspoon Black pepper

Equipment

• Mandoline or sharp knife
• Mixing bowls (small and medium)
• Whisk

Method

 

Prep the Salad

1. Thinly shave fennel with a mandoline or sharp knife. Thinly slice the green apple and toss immediately with lemon juice to prevent browning.

Make the Vinaigrette

1. Whisk Dijon mustard, whole grain mustard, apple cider vinegar, honey, salt, and black pepper in a small bowl.
2. Slowly drizzle in olive oil while whisking to emulsify.

Toss & Plate

1. Toss shaved fennel and apple slices with the mustard vinaigrette until evenly coated.
2. Garnish with toasted walnuts, shaved Parmigiano-Reggiano, and reserved fennel fronds.

Nutrition

Calories: 680kcalCarbohydrates: 51gProtein: 13gFat: 50gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gCholesterol: 17mgSodium: 3072mgPotassium: 1258mgFiber: 13gSugar: 35gVitamin A: 622IUVitamin C: 42mgCalcium: 439mgIron: 3mg

Notes

Storage: Once dressed, the fennel and apple soften and the salad loses its crunch, so this is best eaten the same day. You can shave the fennel, slice the apple (toss with lemon juice to keep it from browning), and make the vinaigrette up to a day ahead, storing each separately, then toss it all together right before serving.

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