Fennel Salad With Apples & Radishes Recipe

Introduction

This refreshing fennel salad combines the crispness of apples and radishes with the subtle anise flavor of fennel, making it a perfect light side dish. The addition of toasted walnuts and bright pomegranate seeds adds texture and a burst of color to this vibrant salad.

Ingredients

• 1 small shallot, very thinly sliced
• 2 tbsp apple cider or white wine vinegar
• Kosher salt
• 1/2 tsp fennel seeds
• 2 tbsp extra-virgin olive oil
• Zest and juice of 1 lemon
• 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
• 1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced
• 3 to 4 radishes, very thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup pomegranate seeds

Instructions

1. Step 1: In a small bowl, combine the thinly sliced shallot, vinegar, and 1/2 teaspoon kosher salt. Let it sit while stirring occasionally until ready to use.
2. Step 2: Using a mortar and pestle, gently crush the fennel seeds with 1/2 teaspoon kosher salt until the seeds break apart and release their fragrance.
3. Step 3: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and the crushed fennel salt mixture.
4. Step 4: Add the sliced fennel, apple, radishes, and the pickled shallots (discarding the vinegar) to the bowl. Toss everything together to combine well.
5. Step 5: Season the salad with additional kosher salt to taste. Top with toasted walnuts and pomegranate seeds just before serving.

Tips & Variations

• Replace walnuts with toasted pecans or almonds for a different crunch and flavor.
• Use blood oranges zest instead of lemon for a sweeter citrus note.
• If you don’t have a mortar and pestle, finely grind the fennel seeds with a spice grinder or a rolling pin in a plastic bag.
• For extra freshness, prepare the salad just before serving to keep the apples and radishes crisp.

Storage

Store the salad separately from the walnuts and pomegranate seeds in an airtight container in the refrigerator for up to 2 days. Dress just before serving to maintain crispness. Leftovers can be reheated slightly or served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components ahead and store them separately. Combine just before serving to keep the vegetables crisp and the walnuts crunchy.

What can I substitute for pomegranate seeds?

If pomegranate seeds are unavailable, use dried cranberries or halved red grapes for a similar burst of sweetness and color.

Fennel Salad With Apples & Radishes Recipe

Print Recipe

★★★★★

5 from 52 reviews

A refreshing and crisp fennel salad featuring thinly sliced fennel bulbs, tart apples, and radishes, dressed with a zesty lemon and olive oil vinaigrette. Toasted walnuts and vibrant pomegranate seeds add texture and bursts of flavor, creating a perfect light appetizer or side dish.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickled Shallots

• 1 small shallot, very thinly sliced
• 2 tbsp. apple cider or white wine vinegar
• Kosher salt, 1/2 tsp. (divided)

Fennel Salt

• 1/2 tsp. fennel seeds
• 1/2 tsp. kosher salt

Salad

• 2 tbsp. extra-virgin olive oil
• Zest and juice of 1 lemon
• 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
• 1 tart apple (such as Granny Smith), halved, cored, and very thinly sliced
• 3 to 4 radishes, very thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup pomegranate seeds

Instructions

1. Pickle the Shallots: In a small bowl, combine the very thinly sliced shallot with 2 tablespoons of apple cider or white wine vinegar and 1/2 teaspoon kosher salt. Stir occasionally and let it sit until ready to use, allowing the shallots to soften and develop a tangy flavor.
2. Prepare Fennel Salt: Using a mortar and pestle, gently crush the fennel seeds together with 1/2 teaspoon kosher salt until the seeds begin to break and release their fragrance. This will season the salad with a subtle fennel aroma.
3. Make the Dressing and Toss the Salad: In a large bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, and the prepared fennel salt to create a bright and flavorful dressing. Add the thinly sliced fennel bulbs, tart apple, radishes, and the pickled shallots (discard the vinegar used for pickling) into the bowl. Toss gently to combine all ingredients, ensuring everything is coated with the dressing. Season with additional kosher salt to taste.
4. Add the Garnishes: Finish the salad by topping it with toasted, roughly chopped walnuts and fresh pomegranate seeds to introduce crunch and bursts of sweetness, completing this vibrant and refreshing dish.

Notes

• Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
• For easier slicing, use a mandoline to get uniformly thin slices of fennel, apple, and radishes.
• Try using different types of apples based on your preference for sweetness or tartness, though Granny Smith is recommended for its tart flavor.
• Pomegranate seeds add a lovely color contrast and fresh flavor, but can be omitted or replaced with dried cranberries if unavailable.
• This salad can be prepared up to 1 hour ahead; keep refrigerated and toss again before serving.

Keywords: fennel salad, apple salad, radish salad, healthy salad, light salad, vegetarian salad, crunchy salad, pomegranate, walnut salad