This crisp, refreshing salad leans on thinly shaved fennel, juicy apples and celery for a bright mix of texture and flavor. A tangy lemon-Dijon dressing ties everything together, with toasted walnuts, cranberries and cheese adding just the right amount of richness.
Ingredients
- 2 Tbsp. lemon juice
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 1 Tbsp. finely chopped shallot
- ¼ cup olive oil
- 2 medium fennel bulbs
- ½ cup finely chopped walnuts
- 4 celery stalks, thinly sliced
- 2 Gala apples, cored and thinly sliced
- ¼ cup dried cranberries, chopped
- ¼ cup grated Pecorino Romano or Parmesan cheese
Steps
- In a large bowl, whisk together lemon juice, honey, mustard and shallot. Season with salt and pepper. Whisk in oil.
- Remove stalks and fronds from fennel bulbs; reserve fronds. Cut each bulb in half lengthwise and remove core. Using a mandoline or sharp knife, thinly shave fennel. Transfer shaved fennel to bowl with dressing and toss to combine. Let stand at room temperature 20 minutes.
- Meanwhile, line a microwave-safe plate with a paper towel. Spread walnuts on paper towel. Microwave on high in 1-minute intervals until golden brown and fragrant, 1–2 minutes total. Let cool on plate.
- Finely chop reserved fennel fronds. Add celery, apples and chopped fronds to bowl with fennel and gently toss to combine. Just before serving, top with toasted walnuts, cranberries and cheese.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- fall salad
- homemade dressing
- Fresh Magazine September 2026
- fennel recipes