When I’m in the mood for something crisp, colorful, and fresh, I love making this fennel apple salad. It’s a beautiful blend of crunchy fennel, tart apple, juicy pomegranate seeds, and fragrant herbs—all brought together with a bright lemon dressing. I find it works just as well for a quick weekday meal as it does for a festive dinner spread. The balance of sweet, tart, and herbal flavors makes every bite refreshing and satisfying.
Why You’ll Love This Recipe
I love how this salad stands out from the usual greens. It’s light yet filling, and every ingredient brings something special to the table. The crisp fennel adds a subtle anise note, the apples bring a refreshing tartness, and the pomegranate seeds burst with sweetness. The pecans add richness and crunch, while the lemon dressing ties everything together beautifully. I often make this salad because it feels elegant but takes only minutes to prepare. It’s naturally gluten-free, vegetarian, and can easily be made vegan.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 fennel bulbs, stems removed and thinly sliced
1 Granny Smith apple, thinly sliced or julienned
3 celery stalks, thinly sliced
1 cup pomegranate seeds
1/3 cup chopped pecans (or nuts of your choice)
Handful of fresh parsley, chopped
1/4 cup fresh mint, chopped
For the lemon dressing:
1/4 cup lemon juice, freshly squeezed
1/4 cup olive oil
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Directions
I start by slicing the fennel bulbs as thinly as possible—using a mandoline helps keep the texture light and crisp.
Then, I slice the apple and celery and combine everything in a large mixing bowl.
I add the pomegranate seeds, chopped pecans, parsley, and mint, mixing gently to distribute everything evenly.
In a small bowl, I whisk together lemon juice, olive oil, honey (or maple syrup), apple cider vinegar, salt, and pepper until smooth and emulsified.
I pour the dressing over the salad and toss gently to coat every piece.
I like to garnish with a few extra pomegranate seeds and herbs before serving for a beautiful finish.
Servings and Timing
This salad makes about 4–6 servings and takes only 15 minutes to prepare. Since there’s no cooking involved, it’s perfect for when I need something quick and fresh.
Variations
I enjoy changing things up depending on what’s in season or in my pantry:
I sometimes swap pecans for walnuts or almonds for a different nutty flavor.
Dried cranberries or fresh berries make a great alternative to pomegranate seeds.
Shaved parmesan adds a savory edge when I want a richer flavor.
For a heartier version, I add arugula, spinach, or even some cooked quinoa.
Storage/Reheating
I usually prepare this salad a few hours before serving, but it can easily be made a day in advance. I just keep the dressing separate until I’m ready to eat so the fennel and apples stay crisp. Once dressed, the salad keeps well in the fridge for up to four days. If I’m storing leftovers, I give it a gentle toss before serving to refresh the texture.
FAQs
Can I make this salad ahead of time?
Yes. I often prep it up to a day ahead and add the dressing just before serving to maintain crunch and freshness.
What can I use instead of fennel?
If I don’t have fennel, I sometimes use shaved cabbage or kohlrabi. They give a similar crunch, though the flavor is milder.
How can I make this salad nut-free?
I simply omit the pecans or replace them with pumpkin seeds or sunflower seeds for a similar crunch.
Is the dressing vegan?
It can be! I replace honey with maple syrup to make the entire dish vegan-friendly.
What does fennel taste like?
Raw fennel has a mild licorice flavor and a crisp texture. When paired with sweet and tart ingredients like apples and pomegranate, the flavor becomes balanced and refreshing.
Conclusion
I find this fennel apple salad to be the perfect combination of fresh, vibrant, and satisfying. It’s a dish I can make quickly yet feels impressive enough for any table. Whether I’m serving it with grilled fish, roasted chicken, or enjoying it as a light lunch, it always delivers bright flavor and beautiful texture. It’s one of those recipes that I keep coming back to because it tastes amazing and makes me feel great every time I eat it.
This fresh and vibrant fennel apple salad features crisp fennel, tart apples, juicy pomegranate seeds, and a zesty lemon dressing. Perfect for any season, it’s light, refreshing, and packed with color and texture.
Ingredients
2 fennel bulbs, stems removed and thinly sliced
1 Granny Smith apple, thinly sliced or julienned
3 celery stalks, thinly sliced
1 cup pomegranate seeds
1/3 cup chopped pecans (or nuts of your choice)
Handful of fresh parsley, chopped
1/4 cup fresh mint, chopped
For the lemon dressing:
1/4 cup lemon juice, freshly squeezed
1/4 cup olive oil
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Instructions
Thinly slice the fennel using a mandoline or sharp knife.
Combine sliced fennel, apple, celery, pomegranate seeds, pecans, parsley, and mint in a large bowl.
In a separate bowl, whisk together lemon juice, olive oil, honey or maple syrup, apple cider vinegar, salt, and pepper.
Pour dressing over the salad and toss gently to coat.
Garnish with extra pomegranate seeds and herbs before serving.
Notes
Swap pecans with walnuts, almonds, or pumpkin seeds.
Use cabbage or kohlrabi if fennel is unavailable.
Replace honey with maple syrup for a vegan version.
Add arugula, spinach, or quinoa for more heartiness.
