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Home » Fall Recipes

Fennel and Apple Salad (Gluten-Free, Vegan)

Published: Sep 29, 2022 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Up close shot of apple and fennel salad.
Fennel and apple salad in a white bowl.
Drizzling lemon olive oil dressing over salad.

Salads aren’t just the summer! This gorgeous fennel and apple salad is filled with fresh flavors, and is great for enjoying as a healthy side dish during the fall and winter months. It will make a beautiful addition to your Thanksgiving dinner and holiday table. Ready in just 10 minutes, this salad is also gluten-free, dairy-free and vegan too!

Fennel and apple salad in a white bowl.
Jump to:
  • I Love Salads…And Not Just During Summer!
  • What is Fennel?
  • What Does Fennel Taste Like?
  • When is Fennel in Season?
  • Why This Recipe Works:
  • Ingredients You’ll Need:
  • Recipes Notes + Substitutions
  • How to Prepare Fennel and Apple Salad (Step by Step)
  • Dish by Dish Tips/Tricks:
  • Recipe FAQs:
  • Other Fall Recipes You’ll Enjoy:
  • Fennel and Apple Salad (Gluten-Free, Vegan)

I Love Salads…And Not Just During Summer!

When I was little, I grew up witnessing my mum’s love for salads (she would always heap piles of salad veggies on her plate at the salad bar).

And these days, I’ve also developed a fondness for salads of all kinds – from lighter salad options to heartier ones with more protein.

Some of my favorite summer salads include this peach, arugula and tomato salad, and this summer salad with lemon vinaigrette.

I could probably survive on salads during the summer, when the temperatures are high and all I want is something light.

But I’ve realized that salads don’t only have to be relegated to when the weather’s hot.

In fact, by switching up the veggies used, and tossing in some seasonal fruit, you can customize a salad to make it perfect for enjoying during the fall and winter months as well!

During the cooler months, I find myself gravitating to a few of these favorite recipes, such as this warm quinoa salad with butternut squash, avocado and arugula and this roasted delicata squash salad.

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Up close shot of apple and fennel salad with a sprinkle of pepper.

What is Fennel?

I’ve been meaning to incorporate fennel into my meals, and this fennel and apple salad is the perfect way to do that (especially since we’re headed into fall and it’s apple season!).

Now, I know that fennel isn’t for everyone. It’s the sort of veg that you either hate or love, nothing in between.

What exactly is fennel, you might be wondering, particularly if you’ve never had it before.

Well, fennel is a layered, bulbous vegetable that originated in the Mediterranean, and is called “finocchio” in Italian (which rhymes with “Pinocchio”).

Fun fact: While the wispy fennel fronds may look uncannily like fresh dill, you’d be surprised to note that fennel is not remotely related to dill at all.

What Does Fennel Taste Like?

It has a mild anise taste, and resembles licorice in flavor, so depending on whether you enjoy anise and licorice, you may or may not be keen on fennel.

It can be taken either on its own or a side dish, and you can eat the anise-flavored fennel either raw or cooked. When cooked, fennel becomes very sweet.

The large fennel bulb and the stems are the part that is usually eaten, either sliced or diced and enjoyed raw as part of a salad, or sautéed with other veggies.

When is Fennel in Season?

Normally in season during the cold months, fennel is usually available from late winter till early spring.

If you’re in the US, you’ll notice that fennel usually makes an appearance in October, just in the time for the holiday season.

Fork reaching into a bowl of fennel and apple salad.

Why This Recipe Works:

  • Simple Ingredients: This apple and fennel salad is made with seasonal fall produce, since both fennel and apple are available during the cooler months. The rest of the ingredients are also easily available at the local grocery store.
  • Super Easy to Make! All you need is just 10 minutes of hands-on preparation to toss this beautiful fall and winter salad together, and it makes a stunning side dish to any main dish. Plus, it’s the perfect salad for your holiday table during this time of the year!
  • Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this delicious fennel apple salad is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or even those who are simply on a gluten-free diet or vegan diet can enjoy it without worries!
Fork reaching into a bowl of apple and fennel salad.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this apple fennel salad recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Labeled ingredients required for fennel and apple salad laid out on a white board.

Recipes Notes + Substitutions

  • Fennel: Since this is a fennel and apple salad, and fennel has a particular taste that can’t be replicated, the fennel is the star here. I would not replace it without something else.
  • Apples: I used Granny Smith apples, which are the classic and widely available green apples. However, you may also use other types of green apples such as the Crispin, Ginger Gold or Antonovka apples. Green apples are best because of their tart taste (compared to red apples which tend to be sweeter in flavor).
  • Celery: Celery is great for providing a nice crunch. However, you may also swap it out with thinly-sliced cucumbers or carrots for crunch.
  • Radishes: I like how the vibrant red color of the radishes’ skin contrasts with the rest of the salad ingredients. However, if you’re not keen on radishes, you may leave them out if you prefer.
  • Pecans: Adding raw pecans to the salad adds more crunchy texture and fall flavor. Alternatively, you may also use walnuts, almonds, or pistachios if you prefer.
  • Mint Leaves: Mint leaves gives a nice refreshing kick to the salad, so if you like the flavor of mint, I highly recommend that you add it in.
  • Olive Oil: I like using extra virgin olive oil because of its more intense flavor, but you may also use refined olive oil if you prefer.
  • Lemon Juice: I highly recommend using fresh lemon juice for the best taste (instead of bottled lemon juice). Alternatively, you may also use white wine vinegar or apple cider vinegar if you don’t have lemon juice.
  • Maple Syrup: I used maple syrup as the sweetener to keep this recipe vegan, but you can also use agave nectar if you prefer. Alternatively, if you are not vegan, feel free to use honey instead.
  • Salt and Black Pepper: Add salt and ground black pepper to taste accordingly. If you’re not a big fan of heat, go ahead and leave out the pepper.

How to Prepare Fennel and Apple Salad (Step by Step)

1. Wash and Slice Fennel

Wash the fennel and remove the stalks on top. Using a sharp knife, cut the fennel into half vertically, slicing along the line where the core joins the rest of the bulb. Cut each half of the fennel into evenly thin slices.

Sliced fennel on wooden chopping board.

2. Wash and Slice Apple

Wash and cut the Granny Smith apple into half vertically. Remove the seeds and core the apple to get rid of the tough center. Slice the apples into thin wedges.

(TIP: To prevent the apple slices from oxidizing, brush the slices with lemon juice.)

Sliced green apples on wooden board.

3. Wash and Cut Celery

Wash the celery stalks, remove the celery leaves and cut the celery into half moons.

Sliced celery and celery stalks on wooden board.

4. Wash and Slice Radishes

Wash the radishes, and remove the green leaves and the root at the bottom. Next, cut the radishes into thin wheels and add them to the mixing bowl.

5. Prepare the Lemon-Olive Oil Dressing

Add the olive oil, maple syrup, lemon juice and salt & pepper in a small bowl and mix to combine.

(TIP: You can also use a jar with a lid to shake the lemon dressing to mix it properly).

Lemon olive oil dressing in a glass jar.

6. Combine Ingredients in Bowl

Combine the sliced fennel, apples, celery and radishes in a large bowl. Add pecans and fresh mint leaves.

A glass bowl of fennel and apple salad on white board.

7. Pour Salad Dressing Over Ingredients and Toss

Pour the lemon-olive oil dressing over the salad ingredients and toss until the ingredients are evenly coated. Garnish with fresh ground pepper and salt to taste. Enjoy!

Drizzling lemon olive oil dressing on apple fennel salad.

Dish by Dish Tips/Tricks:

  • Prep Ingredients Beforehand: If preparing this salad for a dinner party or Thanksgiving dinner or Christmas meal, you can easily cut and slice all the veggies and place them in separate airtight containers, and store them in the refrigerator. When ready to serve the salad, combine the veggies with the rest of the ingredients and then toss with the dressing.
  • Mix and Match Ingredients: While the list of ingredients in the recipe are what I recommend because it’s a great match, but feel free to swap out the ingredients with what you prefer or what you have on hand. (For example, if you don’t have pecans, you can use other tree nuts instead.)
  • Optional Add-Ins: To make this nutritious salad even fancier, you can also add in some peppery arugula leaves, red onion, or even dairy-free parmesan cheese or goat cheese (if you’re not vegan).
  • Dressing Ideas: If you want a stronger flavor for the dressing, feel free to mix in a teaspoon of Dijon mustard into the dressing.

Recipe FAQs:

How Does Fennel Taste Like?

It has a mild anise taste, and resembles licorice in flavor, so depending on whether you enjoy anise and licorice, you may or may not be keen on fennel.

How Do I Store the Apple Fennel Salad?

If you’ve already mixed the dressing with the salad ingredients, store the dressed salad in an airtight container in the refrigerator for up to 1 day. If the ingredients are separate from the dressing, you may store them in the refrigerator for up to 2 days.

A bowl of salad on linen napkin with green apple.

Other Fall Recipes You’ll Enjoy:

  • Gluten-Free Chicken Noodle Soup (Dairy-Free)
  • Baked Eggs with Spinach and Mushrooms
    Baked Eggs with Spinach and Mushrooms (Gluten-Free, Dairy-Free)
  • Easy Maple Oatmeal Porridge (Gluten-Free, Vegan)
  • Creamy Breakfast Polenta with Strawberries & Almonds
    Creamy Breakfast Polenta Porridge (Gluten-Free, Vegan)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Fennel and Apple Salad (Gluten-Free, Vegan)


★★★★★

5 from 1 reviews

  • Author: Felicia Lim
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

Salads aren’t just the summer! This gorgeous fennel and apple salad is great for enjoying as a healthy side dish during the fall and winter months, and will make a beautiful addition to your Thanksgiving dinner and holiday table. Ready in just 10 minutes, this salad is also gluten-free, dairy-free and vegan too!


Ingredients

Scale

For the Salad Ingredients:

  • 1 large fennel bulb
  • 1 Granny Smith apple
  • 5 – 6 medium radishes
  • 3 stalks celery
  • 1/2 cup pecans, chopped or whole
  • 1/4 cup fresh mint leaves (optional)

For the Lemon-Olive Oil Dressing:

  • 1/4 cup olive oil
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • Salt and ground black pepper to taste

Instructions

  1. Wash and Slice Fennel: Wash the fennel and remove the stalks on top. Using a large knife, cut the fennel into half vertically, slicing along the line where the core joins the rest of the bulb. Cut each half of the fennel into thin, even slices.
  2. Wash and Slice Apple: Wash and cut the Granny Smith apple into half vertically. Remove the seeds and core the apple to get rid of the tough center. Slice the apples into thin wedges. (Tip: To prevent the apple slices from oxidizing, brush the slices with lemon juice.)
  3. Wash and Cut Celery: Wash the celery stalks, remove the celery leaves and cut the celery into half moons.
  4. Wash and Slice Radishes: Wash the radishes, and remove the green leaves and the root at the bottom. Next, cut the radishes into thin wheels and add them to the mixing bowl.
  5. Prepare the Lemon Olive Oil Dressing: Add the olive oil, maple syrup, lemon juice and salt & pepper in a small bowl and mix to combine. (Tip: You can also use a jar with a lid to shake the dressing to mix it properly).
  6. Combine Ingredients in Bowl: Combine the sliced fennel, apples, celery and radishes in a large salad bowl. Add pecans and fresh mint leaves.
  7. Pour Dressing Over Ingredients and Toss: Pour the lemon-olive oil dressing over the salad ingredients and toss until the ingredients are evenly coated. Enjoy!

Notes

Fennel: Since this is a fennel and apple salad, and fennel has a particular taste that can’t be replicated, the fennel is the star here. I would not replace it without something else.

Apples: I used Granny Smith apples, which are the classic and widely available green apples. However, you may also use other types of green apples such as the Crispin, Ginger Gold or Antonovka apples. Green apples are best because of their tart taste (compared to red apples which tend to be sweeter in flavor).

Celery: Celery is great for providing a nice crunch. However, you may also swap it out with thinly-sliced cucumbers or carrots for crunch.

Radishes: I like how the vibrant red color of the radishes’ skin contrasts with the rest of the salad ingredients. However, if you’re not keen on radishes, you may leave them out if you prefer.

Pecans: Adding raw pecans to the salad adds more texture and fall flavor. Alternatively, you may also use walnuts, almonds, or pistachios if you prefer.

Mint Leaves: Mint leaves gives a nice refreshing kick to the salad, so if you like the flavor of mint, I highly recommend that you add it in.

Olive Oil: I like using extra virgin olive oil because of its more intense flavor, but you may also use refined olive oil if you prefer.

Lemon Juice: I highly recommend using freshly squeezed lemon juice for the best taste (instead of bottled lemon juice). Alternatively, you may also use white wine vinegar or apple cider vinegar if you don’t have lemon juice.

Maple Syrup: I used maple syrup as the sweetener to keep this recipe vegan, but you can also use agave nectar if you prefer. Alternatively, if you are not vegan, feel free to use honey instead.

Salt and Pepper: Add salt and ground black pepper to taste accordingly. If you’re not a big fan of heat, leave out the pepper.

  • Prep Time: 10 mins
  • Category: Salads
  • Cuisine: Western

Keywords: fennel and apple salad

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Grace Lim says

    September 29, 2022 at 7:36 pm

    Hello Felicia,

    This fennel and apple salad looks interestingly appetising although I have not eaten fennel before. It is so inviting that I will go and get some fennel and start to include it in my meals. I hope I will like the anise flavour of fennel.

    Cheers!
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      September 30, 2022 at 12:55 pm

      Fennel is an acquired taste, so hopefully you enjoy it!

      Reply

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