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

Fresh fennel, apple, and walnut salad in a wooden bowl and topped with dill.

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Fennel, Apple & Walnut Salad

Fruit | Veggies | Protein | Fat
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Active Time: 10 minutes
Toasting Walnuts (Optional): 10 minutes
Servings 1



  • 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!

Nutrition Information

Calories: 504kcal (25%)Carbohydrates: 50g (17%)Protein: 8g (16%)Fat: 34g (52%)Saturated Fat: 4g (25%)Sodium: 764mg (33%)Potassium: 1330mg (38%)Fiber: 14g (58%)Sugar: 23g (26%)Vitamin A: 424IU (8%)Vitamin C: 37mg (45%)Calcium: 162mg (16%)Iron: 3mg (17%)
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  1. Pingback: Breakfast Salad w/ Asparagus, Sprouts & Potatoes | Katie's Conscious Kitchen

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