Apple Fennel Salad

This apple fennel salad is light, crisp, and beautifully balanced. Thinly sliced apple and fennel are tossed in a creamy maple dressing and topped with crunchy candied almonds. It’s delicious any time of year and ready in just 20 minutes.

This fennel and apple salad is my go-to when I want something fresh and crunchy without reaching for salad greens. It’s more like an elevated coleslaw—crisp, bright, and full of texture—with thinly sliced fennel and apples tossed in a tangy-sweet, creamy maple dressing. It’s simple, but it definitely doesn’t feel boring.

The combination really shines thanks to the contrast of flavors and textures. Crunchy candied almonds made with roasted nuts, maple syrup, butter, and sea salt add warmth and richness, while the fennel brings that signature licorice-like snap, and the apple adds juicy sweetness. The creamy dressing, made with mayonnaise, maple syrup, and lemon juice, ties everything together with just the right balance.

I make this salad most often in the fall, when apples are at their best, but it’s one I come back to year-round. It pairs especially well with seafood, turkey burgers, or chicken, and it’s the kind of side dish that always disappears faster than expected.

Make ahead

You can get a head start! Just wait until you’re ready to serve the salad to slice the apple and fennel and toss it all together.

You can make the dressing up to three days ahead and store it in the fridge in a jar or sealed container until you’re ready to use it. You can also make the candied almonds up to a week ahead and store them on your counter in an airtight container.

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4.96 stars (24 ratings)

Apple Fennel Salad Recipe

Prep: 15 minutes mins

Cook: 5 minutes mins

Total: 20 minutes mins

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This apple fennel salad is light, crisp, and beautifully balanced. It's thinly sliced apple and fennel tossed in a creamy maple dressing, and topped with crunchy candied almonds. It's delicious any time of year, and it's ready in just 20 minutes.

4

Ingredients

The Almonds

• ▢ ½ cup roasted almonds
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon butter
• ▢ A pinch of sea salt and pepper

The Dressing

• ▢ ¼ cup mayonnaise (can use light)
• ▢ 2 tablespoons maple syrup
• ▢ 1 tablespoon lemon juice
• ▢ Sea salt and pepper (to taste)

The Fennel Salad

• ▢ 1 red apple (cored and thinly sliced)
• ▢ 1 bulb fennel (sliced thin)

Instructions 

• Put a piece of parchment paper on your counter. Add the almonds, maple syrup, butter, salt, and pepper to a small pan over medium-high heat. Bring to a boil then stir the almonds until the liquid evaporates. Spread the almonds out on the parchment paper and let them cool.
  2 tablespoons maple syrup, 1 teaspoon butter, A pinch of sea salt and pepper, ½ cup roasted almonds
  
• Combine dressing ingredients together and set aside.
  ¼ cup mayonnaise, 2 tablespoons maple syrup, 1 tablespoon lemon juice, Sea salt and pepper
  
• Toss fennel and apple with the dressing and top with the candied almonds. You can use the fennel fronds as a garnish, too.
  1 bulb fennel, 1 red apple
  

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 235kcal (12%), Carbohydrates: 27g (9%), Protein: 5g (10%), Fat: 13g (20%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 5mg (2%), Sodium: 157mg (7%), Potassium: 460mg (13%), Fiber: 5g (21%), Sugar: 19g (21%), Vitamin A: 137IU (3%), Vitamin C: 10mg (12%), Calcium: 102mg (10%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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