This fennel apple salad is like fall in a bowl. It has wholesome ingredients, a vast amount of textures and flavors, and it feels complex while being so so simple. This kind of recipe is everything I love about seasonal eating. You get to enjoy the pleasure of cooking with the planet while also being able to experience the joy of seeing the seasons change via your plate.
Ugh. I’m waxing romantic about salad again. I’ll share more about how to make this beauty in the blog post!
Table of contents
Why fennel?
Fennel is one of my favorite fall vegetables. And it often does not get the love it deserves.
Some people hate it for its herbaceous, almost licorice-y quality. But try to reframe it as a bright, umami quality. A lot of times vegetables high in water content don’t have a discernible flavor. But fennel is the exception to the rule. It provides a strong flavor in both the bulb, stalk and fronds, and pairs perfectly with sweetness.
The fennel is the reason this fennel and apple salad can hold up to so many sweet ingredients in the recipe. The fennel holds the savory integrity of the salad together, while also inviting in so many cozy, warm and interesting fall flavors.
Ingredients you will need for this fennel apple salad
My favorite part of this salad is that you can create so many textures, flavors and aromatics with just a few ingredients. Here’s everything that goes into this apple and fennel salad:
- 1 large fennel bulb, stalk and fronds entact
- A large apple
- 1 slice day-old sourdough bread
- 1/3 cup crushed walnuts
- 1/4 cup fresh sage leaves
- 1/2 tbsp olive oil
- 1/4 cup raisins
- 1-2 ounces fresh parmesan, for finishing (optional)
Ingredients for this apple and fennel salad dressing
This salad dressing is one of my absolute favorites. It’s so simple and perfect to keep in your back pocket:
- 2 cloves garlic, minced
- 1 tbsp dijon mustard
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp fresh ground pepper
How to assemble this fennel and apple salad
- Use a chef’s knife to separate the stalk and fronds from the fennel bulb. Chop the stalks very thinly, and dice up the fronds.
- Use a mandolin, vegetable peeler or knife skills to very thinly slice the fennel bulb. You want the pieces to be long and thin.
- Chop the apple into thin slices, similar in size to the fennel bulb pieces.
- Set your oven to broil on high.
- Tear the bread into large pieces and place them on a baking sheet.
- Add the walnuts and sage to this baking sheet. Make sure none of the ingredients are on top of each other or overlapping.
- Drizzle 1/2 tbsp of olive oil over the bread and sage. Toss to coat.
- Broil the bread, walnuts and sage on high for 2-3 minutes, or until the bread is golden brown and toasted and the sage is crispy.
- Make the salad dressing by whisking together the minced garlic, mustard, vinegar, honey, olive oil, salt and pepper. Whisk quickly so that the vinegar and honey emulsify. The dressing should be light yellow and creamy.
- To assemble the salad, add the fennel bulb, stalk and fronds into a bowl, add in the apple slices and toss.
- Add in the raisins, bread and walnuts. Crush the sage with your hands and add in.
- Drizzle the dressing on top and toss with your hands or tongs to coat.
- After you plate the salad, grate fresh parmesan over the top.
- Serve immediately 🙂
Looking for more salad recipes?
You have DEF come to the right place. Here are some other good ones on the blog:
And that’s it on how to make this fennel and apple salad!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Fennel Apple Salad with Torn Bread Crumbs and Fried Sage
Ingredients
- 1 large fennel bulb stalk and fronds entact
- 1 large apple
- 1 slice day-old sourdough bread
- 1/3 cup crushed walnuts
- 1/4 cup fresh sage leaves
- 1/2 tbsp olive oil
- 1/4 cup raisins
- 1-2 ounces fresh parmesan for finishing
For the dressing:
- 2 cloves garlic minced
- 1 tbsp dijon mustard
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp fresh ground pepper
Instructions
- Use a chef's knife to separate the stalk and fronds from the fennel bulb. Chop the stalks very thinly, and dice up the fronds.
- Use a mandolin, vegetable peeler or knife skills to very thinly slice the fennel bulb. You want the pieces to be long and thin.
- Chop the apple into thin slices, similar in size to the fennel bulb pieces.
- Set your oven to broil on high.
- Tear the bread into large pieces and place them on a baking sheet.
- Add the walnuts and sage to this baking sheet. Make sure none of the ingredients are on top of each other or overlapping.
- Drizzle 1/2 tbsp of olive oil over the bread and sage. Toss to coat.
- Broil the bread, walnuts and sage on high for 2-3 minutes, or until the bread is golden brown and toasted and the sage is crispy.
- Make the salad dressing by whisking together the minced garlic, mustard, vinegar, honey, olive oil, salt and pepper. Whisk quickly so that the vinegar and honey emulsify. The dressing should be light yellow and creamy.
- To assemble the salad, add the fennel bulb, stalk and fronds into a bowl, add in the apple slices and toss.
- Add in the raisins, bread and walnuts. Crush the sage with your hands and add in.
- Drizzle the dressing on top and toss with your hands or tongs to coat.
- After you plate the salad, grate fresh parmesan over the top.
- Serve immediately 🙂
This salad is SO good! Highly recommend- shared it with my family and they loved it too. I added lentils for a little protein boost which I thought tasted excellent with the other ingredients.
With lentils this sounds divine – I’m so glad you made it!