Fennel Salad With Apples & Radishes Recipe
A refreshing and crisp fennel salad featuring thinly sliced fennel bulbs, tart apples, and radishes, balanced with a tangy lemon vinaigrette, crunchy toasted walnuts, and bright pomegranate seeds for a burst of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 7 minutes (for toasting walnuts)
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pickled Shallot
- 1 small shallot, very thinly sliced
- 2 Tbsp. apple cider or white wine vinegar
- Kosher salt (1/2 tsp. plus extra as needed)
Fennel Vinaigrette
- 1/2 tsp. fennel seeds
- 2 Tbsp. extra-virgin olive oil
- Zest and juice of 1 lemon
Main Salad Ingredients
- 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
- Pickle the Shallots: In a small bowl, combine the very thinly sliced shallot, vinegar, and 1/2 teaspoon of kosher salt. Stir occasionally and allow to sit while preparing the remaining ingredients to let the shallots mellow and pickle slightly.
- Prepare Fennel Salt: In a mortar and pestle, gently crush the fennel seeds with 1/2 teaspoon of kosher salt until the seeds break and release their fragrant aroma. This creates a flavorful seasoned salt to enhance the dressing.
- Make the Dressing and Toss Salad: In a large bowl, whisk together the extra-virgin olive oil, lemon zest and juice, and the prepared fennel salt until emulsified. Add the thinly sliced fennel bulbs, tart apple slices, radishes, and the drained pickled shallots (discard the vinegar). Toss everything gently to combine and taste to adjust seasoning with additional salt if needed.
- Finish and Serve: Top the tossed salad with toasted, roughly chopped walnuts and half a cup of fresh pomegranate seeds for crunch and bursts of sweetness. Serve immediately for best freshness and texture.
Notes
- Use a very sharp knife or mandoline to achieve thin, even slices for the fennel, apple, and radishes to ensure the salad has a delicate texture.
- To toast walnuts, spread them on a baking sheet and bake in a 350°F oven for 5–7 minutes, or toast in a dry skillet over medium heat until fragrant.
- Discard the pickling vinegar before tossing the shallots with the salad to avoid overpowering flavors.
- This salad is best served fresh but can be prepped a few hours in advance, keeping dressing and toppings separate until serving.
Keywords: fennel salad, apple salad, radish salad, walnut salad, pomegranate seeds, fresh salad, healthy salad, vegetarian salad, spring salad
