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Fennel Apple Salad with Tahini Dressing
5 from 15 votes

Fennel Apple Salad with Tahini Dressing

This Fennel Apple Salad combines thinly sliced fennel bulbs and green apples with chopped fennel fronds, walnuts, and pomegranate seeds, dressed in a tangy tahini and apple cider vinegar dressing. The crisp textures and bright flavors create a refreshing salad with a nutty, sweet, and slightly tart profile.

Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 servings
Calories: 202 kcal
Course: Salad
Cuisine: American

Ingredients

  • 3 fennel bulb sliced thin
  • 2 green apples cored and sliced thin
  • 1/2 cup fennel frond chopped
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons honey (use date honey or agave to make it vegan)
  • 3/4 teaspoon salt
  • 1/2 cup walnuts toasted, chopped
  • 1/4 cup pomegranate seeds

Instructions

    Cup of Yum
  1. Prepare the fennel and apple slices, making sure to slice each very thin. To slice the fennel, slice the bulb from the stalks.
  2. Slice the bulb in half, top to bottom.
  3. Use a smaller knife to cut out the core from each half.
  4. Place the flat side of each half bulb on the cutting board. Slice downward to make thin strips.
  5. Remove fennel fronds from the stalks and chop them to make 1/2 cup of fronds. Remove any tough stems.
  6. For the apples, slice in half and use a melon scoop to remove the core - or you can use an apple corer for this step.
  7. Slice downward at a slight angle to create thin slices. You can also slice fennel and apple on a mandoline to a width of 2 mm (1/10 inch) if desired.
  8. In a blender combine apple cider vinegar, tahini, honey and salt. Blend ingredients on low, then increase blending speed to medium. Slowly drizzle in the olive oil to emulsify the dressing.
  9. Combine sliced fennel, sliced apples, and fennel fronds in a large bowl. Pour dressing over the fennel, apples and fronds and toss gently to combine.
  10. Garnish salad with toasted walnuts and pomegranate seeds. Taste and add additional salt to taste, if desired. Serve. This salad can be made ahead and tossed with dressing up to 24 hours prior to serving. If making ahead, reserve the pomegranates and walnuts to garnish just before serving.

Notes

  • This salad can be prepared and dressed up to 24 hours in advance for convenience.
  • Add walnuts and pomegranate seeds just before serving to keep them crunchy and fresh.
  • Use a sharp chef's knife or mandoline for uniformly thin slices of fennel and apple.
  • Serving size is about 1 1/8 cups per portion.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 266mg (11%) Potassium 478mg (10%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 221IU (4%) Vitamin C 14mg (16%) Calcium 61mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 266mg 11%
Potassium 478mg 10%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 221IU 4%
Vitamin C 14mg 16%
Calcium 61mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.