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Best Harvest Apple Fennel Salad with Easy Maple Vinaigrette

harvest apple fennel salad - featured image
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A crisp, refreshing fall salad with thinly sliced fennel and apples, toasted walnuts and fennel seeds, dried cranberries, and a simple maple vinaigrette. Ready in under 20 minutes, it’s perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 1 large fennel bulb (about 300g / 10.5 oz), very thinly sliced
  • 2 medium Honeycrisp or Fuji apples (about 300g / 10.5 oz total), cored and thinly sliced
  • 1/2 cup (60g / 2 oz) toasted walnuts or pecans, roughly chopped
  • 1/4 cup (30g / 1 oz) dried cranberries or tart cherries
  • 2 tablespoons (15g / 0.5 oz) fennel seeds, toasted
  • 2 cups (60g / 2 oz) fresh arugula or mixed greens (optional)
  • 1/4 cup (30g / 1 oz) shaved Parmesan cheese (optional)
  • 3 tablespoons (45ml) pure maple syrup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Toast the fennel seeds and walnuts: Place a small skillet over medium heat. Add the fennel seeds and toast for 1-2 minutes, shaking occasionally, until fragrant and slightly darker. Transfer to a small bowl. In the same skillet, add the walnuts and toast for 3-4 minutes, stirring frequently, until golden and nutty. Set aside to cool.
  2. Prepare the dressing: In a mason jar or small bowl, combine maple syrup, apple cider vinegar, lemon juice, olive oil, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for 20-30 seconds until emulsified and creamy. Taste and adjust seasoning if needed. Set aside.
  3. Slice the fennel and apples: Trim the fennel bulb, cutting off the stalks and fronds (save fronds for garnish if desired). Cut the bulb in half lengthwise and remove the tough core. Using a mandoline or sharp knife, slice the fennel crosswise into thin, even slices (about 1/8-inch thick). Core the apples (no need to peel) and slice them thinly. Toss apple slices with a squeeze of lemon juice to prevent browning.
  4. Assemble the salad: In a large mixing bowl, combine sliced fennel, apples, toasted walnuts, dried cranberries, and arugula (if using). Sprinkle toasted fennel seeds over the top. Drizzle about half the dressing over the salad and toss gently with hands or tongs until evenly coated.
  5. Finish and serve: Transfer the salad to a serving platter or individual plates. Sprinkle with shaved Parmesan and any reserved fennel fronds. Drizzle with a little more dressing if desired. Serve immediately for the crispiest texture.

Notes

Toast fennel seeds and walnuts separately to avoid burning. For best crunch, dress the salad just before serving. If making ahead, prep components separately and assemble right before serving. The dressing keeps in the fridge for up to a week.

Nutrition

Keywords: harvest apple fennel salad, maple vinaigrette, fall salad, easy salad, fennel salad, apple salad, Thanksgiving salad, side dish

Find it online: https://freshforkful.com/best-harvest-apple-fennel-salad-with-easy-maple-vinaigrette/