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Crisp Harvest Apple Fennel Salad with Easy Maple Vinaigrette

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A quick and easy fall salad featuring crisp apples, shaved fennel, toasted walnuts, and dried cranberries, all tossed in a sweet-tangy maple vinaigrette. Perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 2 large apples, any crisp variety (Honeycrisp, Fuji, or Granny Smith work great), cored and thinly sliced or julienned (about 2 cups)
  • 1 large fennel bulb, trimmed and thinly shaved (about 2 cups), fronds reserved for garnish
  • ½ cup walnuts, roughly chopped (toast them for extra flavor!)
  • ¼ cup dried cranberries or dried cherries
  • ¼ cup crumbled feta cheese or goat cheese (optional, but highly recommended)
  • 2 tablespoons fresh parsley, chopped (or use fennel fronds)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  1. Make the vinaigrette first. In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk vigorously or shake until the dressing is well combined and slightly thickened. Set aside.
  2. Prepare the fennel. Trim off the stalks and fronds from the fennel bulb. Save a few fronds for garnish. Cut the bulb in half lengthwise, then remove the tough core at the base. Using a sharp knife or mandoline, slice the fennel as thin as possible—think paper-thin. You should have about 2 cups of shaved fennel. Place it in a large mixing bowl.
  3. Prepare the apples. Core the apples and slice them thinly, then cut the slices into matchstick-sized pieces if desired. I like to leave them in thin half-moons for visual appeal. Add them to the bowl with the fennel. (If you’re not serving immediately, toss the apple slices with a little lemon juice to prevent browning.)
  4. Toast the walnuts. In a small dry skillet over medium heat, add the ½ cup chopped walnuts. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Keep an eye on them—they burn fast. Remove from heat and let cool slightly.
  5. Assemble the salad. Pour the vinaigrette over the fennel and apple mixture. Toss gently to coat everything evenly. Add the toasted walnuts, dried cranberries, and crumbled feta cheese. Toss once more, very gently, to combine.
  6. Garnish and serve. Transfer the salad to a serving platter or individual bowls. Sprinkle with the reserved fennel fronds and fresh parsley. Serve immediately for the crispiest texture.

Notes

For best texture, shave fennel and apples paper-thin. Toast walnuts for extra flavor. Dress the salad just before serving to maintain crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but texture will soften.

Nutrition

Keywords: apple fennel salad, maple vinaigrette, fall salad, quick salad, healthy salad, gluten-free, vegetarian

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