Fennel and Apple Salad
Fennel and Apple Salad

Fennel and Apple Salad


October 10, 2016

On a trip to Italy to visit family, I tasted a version of this salad. It was crisp, refreshing and unlike anything I had tried before. The combination of the fresh raw fennel and apple with the creaminess of the Parmesan and pine nuts was delicious - somehow light and hearty at the same time. The fall flavors seemed perfect to complement our Thanksgiving table, so I replaced our green salad with this and a new tradition was born. I love the way these fresh flavors complement the richness of a traditional Thanksgiving meal.
Consider adding sliced oranges for some additional flavor and refreshing moisture or mixing 1-2 tablespoons freshly squeezed orange juice into the dressing.

  • Yields: 6 servings


1 fennel bulb, cleaned, center removed and thinly sliced

2 apples, cored, partially peeled and thinly sliced

2-3 tablespoons pine nuts, toasted

1/4 cup raisins (golden raisins preferred, but any will work)

3 tablespoons apple cider vinegar

1 1/2 tablespoons olive oil

Shaved Parmesan cheese

Salt & Pepper to taste


Combine the sliced fennel and apples in a medium bowl. Add the raisins and pine nuts. Season with salt and pepper. Toss with vinegar and olive oil and top with shaved Parmesan cheese.

Serve chilled or at room temperature


0 Reviews


All fields are required to submit a review.