Description
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.
- Store dressing separately if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
