Fennel Apple Salad

1 comment

Last Updated on May 9, 2024

Fennel apple salad with pomegranate seeds, pecans and a zesty lemon dressing. This fresh and tangy salad is a delicious side dish to pair with any meal.

Fennel Apple Salad

Fennel Apple Salad

This delicious fennel & apple salad packs in all of my favorite salad components- a fresh crunch, zesty dressing, and a touch of sweetness. It’s made of thinly sliced fennel, green apple, celery and fresh herbs and is topped with crunchy pomegranate seeds and pecans.

Everything is tossed in a simple lemon dressing and can be made a day or two before serving. I love pairing it with baked salmon and crumbling feta cheese over the top.

If you’ve never tried fennel before, it has a slight licorice taste and adds refreshing flavor to any salad. When cooked, it caramelizes and takes on a sweeter flavor profile, like in my honey za’atar chicken with fennel.

Fennel Apple Salad

This salad is packed with fresh flavors and truly pairs well with so many different side dishes. The key is to slice the veggies very thinly for best texture. Using a mandoline is the easiest way to get thinly shaved vegetables. Otherwise, a sharp chef’s knife will do the trick!

Fennel Apple Salad

What you’ll need to make fennel salad

This salad is made with only a few simple ingredients. Here’s what you’ll need:

  • Fennel
  • Granny smith apple
  • Celery
  • Fresh herbs- I chose parsley & mint, but dill can also be a delicious add-on
  • Pomegranate seeds
  • Pecans, or nuts of choice
  • Simple lemony dressing
  1. Thinly slice or shave the fennel & apple using a mandoline or sharp knife
  2. Add it to a salad bowl with thinly sliced celery, chopped herbs, pomegranate seeds and pecans
  3. Toss together with the lemon dressing. Top with extra nuts and pomegranate seeds
  4. Serve alone, with crumbled cheese or with your favorite protein
fennel salad

This salad is so refreshing for a lightened up lunch, and will stay fresh in the fridge for up to four days. I can’t wait for you guys to try it!

Recipes to serve with fennel salad:

Baked Salmon with Olives and Almonds

Branzino with Tomatoes & Jalapenos

Avocado Chicken Wraps with Harissa Mayo

Fennel Apple Salad

5 from 1 vote
Course: Salads


Prep time


Cooking time


Total time



NOTES: I used a sharp chef’s knife to thinly slice the fennel and apple, but using a mandoline will give you the best texture for this salad


  • 2 2 fennel bulbs, stems removed

  • 1 1 Granny smith apple

  • 3 3 celery stalks

  • 1 cup 1 pomegranate seeds

  • 1/3 cup 1/3 chopped pecans, or nuts of choice

  • Handful of parsley, chopped

  • 1/4 cup 1/4 fresh mint, chopped

  • Lemon Dressing
  • 1/4 cup 1/4 lemon juice

  • 1/4 cup 1/4 olive oil

  • 1 tbsp 1 honey or maple syrup

  • 1 tbsp 1 apple cider vinegar

  • Salt & pepper


  • Cut each fennel bulb in half then place them flat side down. Using a sharp chef’s knife, gently slice the fennel into thin strips. The thinner the pieces the better- you can also use a mandoline for this step.
  • Slice the apple in half and remove the seeds and core. Slice into thin wedges. If you prefer smaller pieces, you can slice the apples into matchsticks.
  • Line the celery sticks up horizontally and slice vertically into thin pieces.
  • Add the fennel, celery and apple to a large salad bowl with the chopped parsley, mint, nuts and pomegranate seeds.
  • Toss everything together with the lemon dressing. Adjust salt and pepper as needed.
  • This salad can be prepared ahead of serving and refrigerated for up to 4 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

One Comment

  1. Fantastic!! This is my first recipe from you and it did not disappoint. So light, crisp, and fresh! I can’t wait to make it again. Thank you!🩵😊

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