5 from 27 votes
Fennel Apple Salad
Fennel Apple Salad blends thinly sliced fennel bulbs, crisp apple slices, peppery arugula, and red onion tossed in a homemade apple cider vinaigrette. The combination delivers a mix of crunchy, sweet, and slightly spicy textures and flavors. Fresh thyme adds herbal brightness. Dressed simply, it works well as a refreshing side salad or light lunch option.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
servings (2 cups each)
Calories:
30 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the apple cider vinaigrette (see note 1)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- salt freshly ground
- black pepper freshly ground
For the salad:
- 4 cups arugula (see note 2)
- 2 small fennel bulb trimmed and thinly sliced, (2 cups or 8 ounces, see note 3
- 1 honeycrisp apple or other sweet apple, halved, cored, and sliced 1/4-inch thick (see note 4)
- 1 small red onion halved and thinly sliced
- 1 teaspoon thyme minced fresh
Instructions
- To make the vinaigrette, in a small bowl or in a jar with a tight-fitting lid, add olive oil, apple cider vinegar, granulated sugar, Dijon mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk or shake to combine.
- In a large bowl, add arugula, fennel, apple, red onion, and thyme. Drizzle with the vinaigrette and toss to combine.
Cup of Yum
Notes
- Apple cider vinaigrette can be made fresh or substituted with store-bought apple cider vinaigrette as preferred.
- Arugula adds peppery notes, but spinach or baby kale can be used as alternatives.
- Thinly slice fennel bulbs after trimming tough outer layers and removing root ends; mandoline slicer recommended for best thinness.
- Select apples to suit sweetness or tartness preferences; Honeycrisp recommended for balance.
- This recipe yields approximately 8 cups of salad, enough for four 2-cup servings.
- Store leftover salad covered in the refrigerator up to 4 days.
Nutrition Information
Serving
2 cups
Calories
30kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.04g
(0%)
Sodium
29mg
(1%)
Potassium
294mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
534IU
(11%)
Vitamin C
10mg
(11%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 30
% Daily Value*
| Serving | 2 cups | |
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 29mg | 1% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.