Fennel, Apple & Walnut Salad

Many people are intimidated by the strange bulb shape and sharp, licorice-like flavor of fennel. It’s easy to overthink fennel, but it really works best in simple salads, tossed with a light lemony dressing and something sweet (I’ve used apples here). With some nuts for a lovely bit of crunch.

How to Slice a Fennel Bulb

Fennel, Apple & Walnut Salad

Fruit | Veggies | Protein | Fat
Prep Time: 10 minutes
Toasting Walnuts (Optional): 10 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen



  • 1 apple thinly sliced


  • 1 fennel bulb thinly sliced


  • 1/4 cup walnuts 1 oz

Simple Dijon Vinaigrette (Fat)

  • 2 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp honey optional
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Use a knife or mandolin to thinly slice the apple and the fennel. The thinner the better for soaking up the yummy dressing!
  • Combine the vinaigrette ingredients in a mason jar and emulsify the dressing by shaking it or pulsing in a blender cup.
  • For extra flavorful and crunchy walnuts, toast them on a parchment lined baking sheet at 350°F, tossed with a light spray of oil and salt, for 7-10 minutes or until browned and fragrant. Let cool.
  • Toss your salad together and enjoy!
Never Miss a Recipe!Subscribe by E-mail for weekly deliciousness!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

Rate This Recipe:

Leave a Comment!