A fennel salad is the ultimate taste of summer for me. Thinly shaved fennel, crunchy walnuts, crisp apple, and sweet raisins all come together in one fresh, flavorful salad. It’s perfect for a light lunch or as a side dish for your next backyard barbecue.
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Why This Recipe Works
One of the things I love most about salads like this is how easy they are to customize. Add some chicken – pulled chicken is especially delicious – or serve it alongside a perfectly grilled piece of salmon. There are so many ways to enjoy this fresh fennel salad.
Fennel Season
Although you can usually find fennel in grocery stores year-round, its peak season runs from about July through September. That’s when it’s at its freshest, most flavorful, and often more affordable – although, of course, the weather always has the final say.
I’m a big fan of fennel in general. If you haven’t already, be sure to try my creamy fennel soup. Since fennel is such a classic summer vegetable, this raw fennel salad is also a fantastic addition to any barbecue spread.
Recipe Ingredients
The ingredients for this fennel salad are wonderfully simple. Here’s a quick overview – be sure to scroll down to the recipe card for the complete recipe.
- fennel – you’ll need about two medium sized fennel bulks. Sizes can vary quite a bit, so if yours are on the small side, you might want to use an extra bulb.
- apple – fennel and apple are a match made in heaven. I usually choose a crisp, sweet-tart apple such as Pink Lady or Honeycrisp. Gala apples would work well too.
- raisins – raisins add just a tiny hint of sweetness to the salad. You can substitute these for dried cranberries if you prefer, but leaving them out is an option too.
- walnuts – walnuts add a delicious crunch to the fennel salad, but if you have a nut allergy it is easy to omit them. Of course substituting for another nut is a good option too.
How To Make Fennel Salad
You can certainly slice the fennel with a sharp knife, but using a mandoline makes the job much easier and gives you beautifully thin, even slices. Thick slices of raw fennel can be a little tough to chew, so thinner is definitely better here.
I like to lightly toast the walnuts in a dry skillet. It’s not absolutely necessary, but it really brings out their flavor. After that, simply whisk together the dressing, toss everything together in a large bowl, and you’re done. It really doesn’t get much easier than that!
FAQ Fennel Salad
Can I make this fennel salad ahead of time?
Yes! You can prepare all of the ingredients a few hours in advance and store them separately. It’s less forgiving than my red cabbage salad or the potato salad, but it still can be prepared easily. The fennel doesn’t wilt so perfect for meal prep.
How long does fennel salad keep?
This salad is best enjoyed the day it’s made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. The fennel will soften slightly, but it will still taste great.
Can I make this salad without walnuts?
Absolutely. Simply leave the walnuts out if you have a nut allergy or don’t like them. For a little crunch, you could use roasted sunflower seeds or pumpkin seeds instead. Of course using other nuts is a good option too.
What can I serve with fennel salad?
This salad pairs wonderfully with grilled salmon, chicken, shrimp, or steak. It’s also delicious served alongside burgers (like this classic hamburger or the smashburger!), sandwiches, or as part of a summer barbecue spread.
Ingredients
- 2 bulbs fennel (very thinly sliced (preferably with a mandoline))
- 1 apple (such as Pink Lady, Honeycrisp, or Gala, cut into thin matchsticks or slices)
- 2 tbsp walnuts (lightly toasted)
- 1 small red onion (thinly sliced)
- 2 tbsp pomegranate seeds
- 2 tsp Dijon mustard
- 1 tbsp honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and black pepper (to taste)
INSTRUCTIONS (how to make this recipe):
- Trim the fronds from the fennel bulbs and remove the tough core if necessary. Slice the fennel as thinly as possible using a mandoline or a sharp knife.
- Cut the apple into thin matchsticks or slices and toss with a little lemon juice to prevent browning.
- Soak the raisins in warm water for a few minutes, then drain well.
- Lightly toast the walnuts in a dry skillet until fragrant.
- Thinly slice the red onion.
- In a small bowl, whisk together the Dijon mustard, honey, lemon juice, and olive oil until smooth. Season with salt and black pepper.
- Combine the fennel, apple, raisins, walnuts, and red onion in a large bowl. Pour the dressing over the salad and toss until everything is evenly coated.
- Sprinkle the pomegranate seeds over the top just before serving.
- Serve with crusty bread and grilled salmon or grilled chicken. It’s the perfect salad for a sunny lunch or a summer barbecue.
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