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.

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.

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!

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.)

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.

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: