Best Fennel Apple Salad Recipe
This bright, crisp fennel and apple salad is surprisingly delightful. The crunchy, anise‑tinged fennel pairs perfectly with sweet, juicy apples and nutty Manchego, producing a salad that’s elegant enough for holiday dinners yet quick and simple for weeknights. We first tried this combination in winter and were impressed by how fresh and balanced the flavors were. It’s a versatile side that pairs nicely with roasted or grilled proteins.
Looking for More Side Salads?
If you enjoy light, flavorful salads, try other simple favorites like Apple Salad or Carrot Salad with a Honey Vinaigrette for an easy, delicious side.
Key Ingredients + Substitutions
Scroll to the recipe card below for full ingredient amounts, instructions, and nutrition facts. Here are the important components and simple swaps:
- Apples: Honeycrisp is used here for sweetness and crunch, but Granny Smith, Fuji, or Pink Lady all work depending on whether you prefer tart or sweet.
- Fresh lemon juice: Toss the apple with lemon to prevent browning and add a touch of brightness.
- Fennel: The crisp fennel bulb gives a mild licorice note that complements sweet fruit. Shaving the fennel very thin creates a lighter texture.
- Manchego cheese: A firm, slightly tangy cheese like Manchego is ideal; Parmesan or Pecorino are fine alternatives if you prefer.
- Extra virgin olive oil + kosher salt: A drizzle of good olive oil keeps the salad moist and salt enhances the flavors.
- Basil leaves: Fresh basil adds a fragrant, herbaceous lift—substitute mint or parsley for a different herb profile.
Recipe Variations
This salad is flexible. Try adding orange segments, sliced black olives, fresh mint, a pinch of red pepper flakes for heat, or a light drizzle of maple syrup for extra sweetness. Toasted walnuts or sliced almonds also add a nice crunch.
How to Make Fennel Apple Salad
Step 1: Toss diced apples with lemon juice to prevent browning. While they rest, thinly slice the fennel (a mandoline or a sharp knife works well) and prepare the cheese and basil. Add everything to a large bowl.
Step 2: Drizzle with olive oil, season with kosher salt and black pepper, then toss to combine. Taste and adjust seasoning. Garnish with chopped basil and serve.
Storage
Store the salad in an airtight container in the refrigerator for up to 3–7 days depending on how the basil and apples hold up; for best texture, eat within 2–3 days. If possible, add basil just before serving. Making the salad 30 minutes to a few hours ahead helps the flavors meld, and overnight resting will intensify the taste.
Other Salad Recipes You Might Like
Sugar Snap Pea Salad (Fresh and Crunchy with Sweet Chili Vinaigrette)
High Protein Chicken Salad with Seedy Granola Crunch
Summer Dense Bean Salad with Chimichurri
Creamy Curried Chicken Salad with Wild Rice
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Fennel Apple Salad Recipe
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Ingredients
- 1–2 Honeycrisp apples, diced
- 2 teaspoons lemon juice
- 1 cup fennel bulb, sliced
- 1 cup Manchego cheese, diced
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- About 1/2 cup fresh basil leaves, chopped
Instructions
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Apples: Combine diced apples and lemon juice in a small bowl, stir to coat, and set aside.
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Combine: Prepare the remaining ingredients. In a medium salad bowl, combine sliced fennel, apples, diced Manchego, olive oil, salt, pepper, and chopped basil. Toss gently to mix.
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Serve: Taste and adjust seasoning if needed. Serve immediately or chill briefly for flavors to meld.
Notes
- Shaved fennel: Use shaved fennel instead of sliced for a more delicate texture.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days for best quality.
- Make ahead: If preparing ahead, add basil just before serving to keep it fresh.
- Add-ins: A little thinly sliced red onion or toasted nuts make great additions.
- Serving: This salad is lovely with grilled bread for lunch or as a bright holiday side.
Nutrition
| Carbohydrates: 4g
| Protein: 4g
| Fat: 7g
Originally published April 3, 2016.