Fresh fennel apple salad with roasted walnuts, Parsley and fine fennel slices
Mediterranean Inspired Recipe

Fennel and Apple Salad with Walnuts

fennel and apple are cut very thinly and mixed directly with citrus dressing. Thus, the salad remains fresh, bright and crisp.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 25 min
Calories 255 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

fennel apple salad with freshness and bite

Plane the fennel thin and cut the apple immediately before mixing. The sour dressing prevents the apple pieces from turning brown. Roasted Walnuts are only added when serving, so that they remain crispy.

Vegetarian Dinners Lunch Autumn Recipes Fruit

Recipe

Fennel and Apple Salad with Walnuts

Crisp fennel, tart apple and toasted walnuts meet a bright dressing of lemon, orange juice and mustard.

Ingredients

4 servings

Method

  1. 1

    Walnuts roast

    Roast Walnuts in a dry pan for 4 to 5 minutes at medium heat. Place on a plate and let cool.

  2. 2

    Stir dressing

    Mix lemon juice and rub, orange juice, olive oil, mustard, honey, salt and pepper.

  3. 3

    fennel

    Put the fennel green aside. Remove the stalks only slightly and cut the tubers crosswise into very fine slices.

  4. 4

    Add Apple

    Cut apples into thin pins or slices and immediately turn together with the fennel in dressing.

  5. 5

    Fill salad

    Let let let let let let the salad rest for 10 minutes. Parsley, chopped fennel green and coarsely broken Walnuts only shortly before serving.

Kitchen know-how

Tips for Fennel and Apple Salad with Walnuts

Marinate apple immediately

The lemon juice slows browning. Do not leave the cut apple exposed to the air.

Just let it go for a second

After about ten minutes, the fennel is aromatic but still crisp. Long marinating makes the fine slices soft.

Variations

How to adapt this recipe

Hoble 50 g Parmesan over or complement 120 g crumbled goat cheese and reduce the salt in the dressing.

Replace the honey with maple syrup. All other ingredients are already plant-based.

Nutrition per serving

255kcal
24.0 gCarbohydrates
5.0 gProtein
17.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Fennel and Apple Salad with Walnuts

Cracky, sour varieties such as Elstar, Braeburn or Granny Smith set a good counterpoint to the mild anisaroma.

No. Very thinly cut fennel is rawly delicate and crisp. Thick pieces, on the other hand, quickly appear fibrous.

Dressing and fennel can be prepared a few hours before the meal. Apple, herbs and Walnuts are added just before the meal.

It accompanies oven vegetables, fried fish or cheese bread. With goat cheese and bread it is also suitable as a light lunch.

Keep cooking

Related recipes and topics

Similar recipes

50 min · European Autumn Kitchen Parsnip and Apple Soup Parsnips and potatoes make a velvety soup, while tart apple and lemon balance the vegetables’ natural sweetness. 15 min · Autumn Pear-walnut salad Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse. 15 min · Autumn Red beet carpaccio with goat cheese Thin beetroot slices are laid out with rucola, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain well beetroot and add the goat cheese only when dressing, so that the carpaccio remains clearly layered. 40 min · Autumn Apple-red cabbage salad Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinegar vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later so that they remain fresh and crisp. 1 hr 20 min · Summer Cold melon feta soup Watermelon and cucumber are pureed cold with lime, mint and olive oil; crumbled feta comes on it only when served. Remove seeds and pre-cool all ingredients; dose salt sparingly because feta already brings strong spice. 23 min · Mediterranean Grilled halloumi salad with nectarines Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.