Name: Apple Fennel Salad
Prep time: 20 min
Total time: 20 min
Ingredients: Juice of 1 orange (1/4 cup juice); 1/4 cup olive oil; 2 tsp honey ( or maple syrup); 2 tsp apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 fennel bulb (thinly sliced); 3 Granny Smith apples (halved, cored, and thinly sliced); 3 stalks celery (thinly sliced); 1/2 cup dried cranberries; 1/2 cup honey roasted pecans (coarsely chopped); 1/4 cup fresh mint (chopped); 1/4 cup shaved Parmigiano Reggiano

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This easy apple fennel salad recipe is a crisp, no-cook side dish that’s ideal for fall gatherings, holiday dinners, or a light weekday lunch. The combination of tart apples, fragrant fennel, chewy cranberries, and a tangy-sweet dressing makes this a standout addition to your seasonal menu.

JUMP TO RECIPE

A bowl of fresh Apple Fennel Salad made with thinly sliced green apples, shredded cabbage, celery, dried cranberries, and chopped nuts. Two serving utensils rest in the bowl, with whole green apples and a red napkin beside it.

about this Apple Fennel Salad

This apple fennel salad is the kind of fresh, seasonal side dish that instantly brightens up heavier fall meals. It’s light and crunchy, made with simple produce like Granny Smith apples and shaved fennel, tossed in a tangy orange dressing. Every bite layers sweet, tart, salty, and savory flavors.

Granny Smith apples add crisp tartness, while fennel brings a mild, anise-like flavor that pairs beautifully with citrus. Tossed together with mint, cranberries, and a shower of salty Parmigiano Reggiano, it’s a colorful salad that looks just as good as it tastes.

This is also one of the most versatile salads you can make. Bring it to a fall potluck, serve it alongside roasted turkey or pork, or pack it for weekday lunches. Since it comes together in about 20 minutes and requires no cooking, it’s an easy recipe you’ll come back to again and again.

If you’re looking for a vibrant, easy fall salad recipe that feels fresh and seasonal, this one checks all the boxes.

Why You’ll Love This Recipe

This salad is a reminder that healthy food can be vibrant, crave-worthy, and still feel special enough for entertaining:

It’s fresh, crunchy, and full of seasonal fall flavors that brighten up any meal.
A smart way to use up extra apples from apple picking or fall markets.
Quick and easy no-cook salad recipe that’s ready in 20 minutes.
It’s versatile enough for weeknight dinners, holiday gatherings, or light lunches.
Naturally gluten-free with a simple dairy-free swap.
Made with easy-to-find ingredients, many of which are fall pantry staples.

ingredients

Orange Juice. Freshly squeezed orange juice will give the vinaigrette the best flavor. You can use bottled orange juice in a pinch.

Olive Oil. A good quality extra virgin olive oil rounds out the dressing so make sure you select one with a subtle flavor and smooth finish. Graza is my personal favorite.

Honey. Use our favorite honey or swap in maple syrup, if you prefer.

Vinegar. We like to use apple cider vinegar for the nod to apple. You can also use champagne vinegar or white wine vinegar for the dressing.

Salt and Black Pepper. Add kosher salt and freshly cracked black pepper to the dressing, as well as the salad to taste.

Fennel Bulb. Fresh fennel is in season in the fall and pairs so well with the apple. Note that smaller bulbs are usually more tender. Larger bulbs are firmer and easier to slice thinly.

Apples. Granny smith apples are preferred for this recipe because the tartness balances the other ingredients so well. However, you could also use honeycrisp apples or gala apples for a sweeter overall flavor.

Celery. Add crunch with a clean finish.

Dried Cranberries. These bring the chewy element to the salad for added sweetness and texture.

Honey Roasted Pecans. Chopping them roughly allows some larger pieces to remain for texture. You could also use candied walnuts or candied almonds.

Fresh Mint. A burst of freshness to elevate the overall flavor. Fresh is a must!

Parmigiano Reggiano. Thinly shaved cheese brings a little touch of salt – this can be omitted if preferred.

this recipe’s must-haves

A mason jar is your best friend for mixing up the dressing. It makes shaking the ingredients super simple. Plus leftovers can be stored right in the jar you make it in.

For prepping the produce, a sharp knife or mandoline is essential. Fennel and apples need to be sliced thinly to blend well into the salad. To shave the cheese, I like to use a vegetable peeler.

You’ll also want a large salad bowl and a pair of tongs. These make it easier to toss everything together evenly without bruising the delicate ingredients.

A bowl filled with sliced green apples, chopped celery, slivered almonds, dried cranberries, chopped pecans, spiralized fennel, and fresh herbs creates a refreshing Apple Fennel Salad bursting with flavor and crunch.

how to make this Apple Fennel Salad

make the dressing

In a mason jar, add orange juice, olive oil, honey, apple cider vinegar, salt, and pepper. Secure the lid and shake well until the dressing is emulsified. Taste and season with additional salt and pepper as needed.

assemble the salad

In a large serving bowl, add fennel, apples, celery, cranberries, pecans, mint, and parmesan cheese. Pour the dressing on top and toss to coat evenly.

Serve immediately.

A close-up, top-down view of a glass jar filled with yellow salad dressing speckled with black pepper, set on a dark textured surface—perfect for drizzling.

Tips for Success

Slice fennel, celery, and apples as thinly as possible so they absorb the dressing evenly.
Use a mandoline for quicker, more precise slicing.
Toss the salad just before serving to keep the apples from browning. If prepping ahead, toss apples in lemon juice to slow oxidation.
Chill ingredients ahead of time for an extra refreshing bite.

variations

You can swap out the honey-roasted pecans for walnuts, candied pecans, or even sliced almonds, depending on what you have on hand.

Want a different cheese? Goat cheese, blue cheese, or Manchego all work well in this recipe.

For a different fall twist, try using thinly sliced pears instead of apples, or toss in some pomegranate arils in place of dried cranberries.

More Salad Recipes to Enjoy: Warm Goat Cheese Salad I Bacon Cilantro Lime Grilled Corn Salad I Tomato Onion Salad

A close-up of sliced green apples, shredded fennel, herbs, dried cranberries, and nuts in a bowl, as a hand pours vinaigrette dressing from a jar over the ingredients.

faqs

Can I make this apple salad ahead of time?

You can prep the dressing and slice your ingredients in advance, but wait to toss everything together until just before serving for the best texture. Be sure to toss the apple slices with a touch of fresh lemon juice to prevent them from browning.

Do I need to peel the apples?

Nope! Just core and thinly slice them. The skin adds extra color!

What can I use instead of fennel?

If fennel isn’t your thing, try very thinly sliced napa cabbage or shaved Brussels sprouts for a similar crunch.

what apples are best for this simple salad?

Granny smith apples give the best balance of flavor with their tart crunch. For a sweeter salad, use Honeycrisp or Gala apples.

can I make this without the cheese?

Yes! Simply omit the cheese or swap for a dairy-free cheese, if desired.

If you are looking for more fresh dishes, check out my salad recipe page.

A close-up of an Apple Fennel Salad with thinly sliced green apples, fennel, dried cranberries, chopped nuts, and herbs in a black bowl, with wooden chopsticks resting inside.

what to serve with This Apple Fennel Salad

This is a fantastic side dish for roasted meats like smoked pork loin, smoked chicken, or smoked turkey breast. It also makes a lovely light lunch with some crusty bread or a bowl of soup.

If you’re building out a holiday spread, this salad belongs on the table alongside Thanksgiving and Christmas classics. It even pairs well with cozy butternut squash soup or a rich potato leek soup.

how to store

The dressing can be made in advance and kept in the refrigerator for 3 to 4 days. For the best texture, it’s important to assemble the salad just before serving so the apples and fennel stay crisp.

A black bowl filled with an Apple Fennel Salad of thinly sliced green apples, fennel, celery, dried cranberries, and nuts. Two serving utensils rest in the bowl. A red cloth and two whole green apples are beside the bowl.

More Apple Recipes to Savor

If you’re in the mood for more apple-forward dishes, try this Apple Blackberry Crumble for dessert. For something savory, these Slow Cooker Apple Cider Chicken Sliders are packed with flavor. Or mix up a refreshing Fresh Apple Martini to kick off your fall dinner party.

seasonal tip

For the best flavor and texture, use freshly picked apples from a local orchard during peak fall season. They tend to be crisper and more flavorful than store-bought, making the salad even more vibrant and refreshing.

Finally, if you make this apple fennel salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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