Dessert

Fennel Salad With Apples & Radishes Recipe

ByMaya Arden May 6, 2026May 6, 2026

Introduction

This refreshing fennel salad combines the crispness of apples and radishes with the subtle anise flavor of fennel bulbs. Enhanced by toasted walnuts and bright pomegranate seeds, it’s a perfect light dish full of texture and vibrant flavors.

A close-up image of a fresh salad in a white bowl placed on a white marbled surface, showing thinly sliced light green apple pieces layered with pale pink onion rings and translucent white fennel slices. Bright red radish slices are scattered throughout, along with small, irregular pieces of light brown walnuts and a few shiny deep red pomegranate seeds on top. A gold fork is picking up a piece of radish layered with fennel and onion. The colors are soft but fresh, and the textures range from crisp apple to crunchy walnuts and smooth onion. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a small bowl, combine the sliced shallot, vinegar, and 1/2 teaspoon salt. Let it sit, stirring occasionally, while you prepare the rest of the salad.

Step 2: Using a mortar and pestle, gently crush the fennel seeds with 1/2 teaspoon salt until fragrant and partially broken.
Step 3: In a large bowl, whisk together the olive oil, lemon zest and juice, and the crushed fennel salt mixture. Add the sliced fennel bulbs, apple, radishes, and the drained pickled shallots (discard the vinegar). Toss everything to combine and season with additional salt if needed.
Step 4: Top the salad with toasted walnuts and pomegranate seeds just before serving for added crunch and sweetness.

Tips & Variations

Toast walnuts gently in a dry pan over medium heat until fragrant to enhance their flavor.
Try substituting the walnuts with pecans or almonds for a different nutty texture.
For extra brightness, add a handful of fresh herbs such as parsley or mint.

If pomegranate seeds are not in season, dried cranberries make a good alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day for best freshness. The fennel and apples will start to soften over time. The nuts and pomegranate seeds are best added fresh before serving to maintain their crunch.