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Apple and Fennel Salad with a Lemon Vinaigrette

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A light and fresh summer time salad that will compliment any barbecue or regular weekday menu.

Alright so I will be the first to admit that salads were never my food of choice. I personally never found them unsatisfying, not until I learnt the right way to make them. The traditional garden salad can be built upon through the addition of a variety of ingredients; and it is a great compliment to virtually every meal. And a healthy alternative to a serving of rice or pasta, which you may have for dinner on a regular basis.

But we all know that sometimes it’s great to mix things up. This simple salad is quick to prepare and is a beautiful summer time alternative to the garden salad. This salad is based around two core ingredients which are granny smith apples and fennel.


The granny smith apples in this recipe are fresh, juicy and crunchy. They do have a slight tartness to them which is a great flavour addition to have in any salad. And what goes better with apples than pecans. These are creamy nuts which are high in monounsaturated fatty acids. These are good fats which your body will thank you for, so there is no need to freak.

Fennel is a vegetable that originated in the Mediterranean. It is crunchy and has a slightly sweet taste which compliments the sweetness of the apples. Fennel are a fantastic source of vitamin C, potassium and fiber. Vitamin C is our body’s source of primary water-soluble antioxidants which aid in fighting a natural bodily process known as oxidation. With all of the wonderful benefits that could be found within the white fleshy bulb of a fennel, I think I may use it a bit more in my kitchen for sure.

As with any salad you can incorporate a variety of add-ons, but for this dish I have kept it a bit simple. Through adding a few raisins for a touch of sweetness and some pecans for some crunch. You may also consider adding some thinly sliced carrots, dried fruit and other nuts and/or seeds.


To finish off the salad and balance the sweetness of all the ingredients; a simple lemon vinaigrette is essential. The lemons provide essential acidity to counteract the sweetness of the fruits in this salad; while the olive oil is rich in flavour that helps to ground the dish. This easy salad dressing can be used on nearly any salad and adds a light citrus and tangy touch.

Enjoy Nibbling!

Apple and Fennel Salad with a Lemon Vinaigrette
Prep time
Total time
Serves: 6-8
  • 5 Granny Smith Apples
  • ½ Fennel Bulb
  • ¾ cup Raisins/Dried Cranberries/Sultans
  • ½ cup Pecans

    Lemon Vinaigrette
  • 1 Lemon
  • ¼ cup Olive Oil
  • ¼ teaspoon honey
  • ¼ teaspoon Fresh Cracked Black Pepper
  1. Core apples and slice into thin portions
  2. Remove stalks from the fennel and cut in half width-wise. Slice the fennel into thin portions.
  3. If necessary, chop pecans
  4. In a large bowl combine the sliced apples, fennel, pecans and raisins.

    Lemon Vinaigrette
  5. In a small bowl combine the juice of the entire lemon, olive oil, honey and black pepper. Combine and set aside.

    Before serving, add the vinaigrette and toss salad.


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One Comment

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