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A fennel apple salad with raisins and nuts, on an old-fashioned plate.

Fennel Apple Salad Recipe

This fennel apple salad is proof that healthy, fresh dishes don’t have to be boring!
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Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Italian
Servings 2 people
Calories 275 kcal

Equipment

  • mandoline, sharp knife or food processor
  • frying pan
  • small bowl

Ingredients
  

  • 1 fennel bulb
  • 1 green apple (Granny Smith or another crisp, tart apple)
  • ½ feta cheese (crumbled)
  • 3 tablespoon raisins
  • 2 tablespoon Greek yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoon pine nuts
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Toast the pine nuts. Place them in a dry skillet over medium heat and toast, shaking often, until golden brown and fragrant. Remove from the pan and let cool.
  • Prep the fennel. Trim the stalks and tough root end from the fennel bulb, reserving some of the fronds for garnish. Slice the fennel as thinly as possible with a sharp knife, mandoline, or food processor.
  • Prep the apple. Core the apple (no need to peel) and slice into thin matchsticks.
  • Assemble the salad. In a large bowl, combine the fennel, apple, raisins, and feta.
  • Make the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper. Pour over the salad and toss gently to coat.
  • Finish and serve. Sprinkle the toasted pine nuts on top and garnish with a few fennel fronds. Serve immediately or refrigerate for up to 3 hours before serving.
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Notes

  • Make ahead: Slice the fennel up to a day in advance and keep it in ice water in the fridge to stay crisp. Add the apple just before serving to prevent browning.
  • Serving tip: This salad pairs beautifully with grilled fish, roast chicken, or as a light starter for a festive dinner.