Apple, Fennel, Citrus Salad

Apple, Fennel, Citrus Salad

This shaved fennel salad is as delicious as it is beautiful. Crisp fennel, sweet apples, and juicy pomegranate seeds come together with the most flavorful orange vinaigrette — seriously, it's so good you'll want to drink it straight from the mason jar.

Before I say anything else, let me make one strong recommendation: if you don't own a mandoline, get one. A simple $20 mandoline is worth every penny if your goal is to eat more seasonal, local, healthy produce year-round. It shaves vegetables into perfectly thin slices, making them more enjoyable, more flavorful, and honestly… more fun to eat. Plus, it saves so much time in the kitchen.

Now, back to this salad. If I were hosting a dinner party tonight, this would be the salad on the menu. It's bursting with fresh flavor and incredible texture — the crunch is absolutely next level — and it comes together in minutes. Think 15 minutes flat for a restaurant-worthy side dish that looks impressive and tastes even better.

Another bonus? This shaved fennel apple salad actually gets better as it sits. Let it marinate for a few hours, or even a couple of days in the fridge, and the flavors deepen while the crunch stays perfectly satisfying.

I hope you love this easy shaved fennel salad with orange vinaigrette as much as we do. It's fresh, vibrant, and one you'll find yourself making again and again. Enjoy!

Apple, Fennel, Citrus Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: Serves 4 as a side

Ingredients

Orange Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
Salad
  • 2 large or 3 medium fennel bulbs, very thinly shaved (mandoline recommended)
  • 1 large apple, very thinly sliced (mandoline recommended)
  • 1 cup pomegranate arils
  • 1/4 cup toasted hazelnuts, chopped
  • A few fennel fronds for serving

Preparation

  1. Make the dressing by combining all the vinaigrette ingredients in a small mason jar. Seal the lid and shake until well combined. Taste for seasonings and adjust as needed.
  2. Use a mandoline to thinly shave the fennel and apple. If you don't have a mandoline, use a sharp knife to slice them as thinly as possible.
  3. In a large bowl, toss together all the salad ingredients. Drizzle in the dressing and toss well. Let the salad sit for a few minutes before serving to allow the flavors to meld.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary. This salad gets even better after sitting for a few hours or overnight in the fridge.

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