Fennel Apple Arugula Walnut

Sweet crisp apples meet cool fennel and peppery arugula in this Fennel Apple Salad for a dish that brightens up any table. The lemony dressing and crunchy walnuts pull everything together for a salad that feels fancy but comes together in just minutes. I love making this as a side for roast chicken or a simple lunch when I want something fresh and satisfying.

I still remember the first time I served this to my in-laws during a summer cookout. Everyone fought for seconds and I had to promise to share the recipe that night.

Ingredients

• Fennel bulbs: Bring a subtle licorice flavor and endless crunch. Look for bulbs that are firm with fronds still attached
• Red apple: Sweet and juicy to balance the fennel. Choose one with crisp flesh like Honeycrisp or Fuji
• Arugula: Gives a peppery bite and leafy texture. Fresh arugula should be bright green not wilted
• Walnuts: Add a toasted earthiness. Pick walnut halves with no bitterness for the best flavor
• Olive oil: Makes up the salad’s silky base. Good extra virgin olive oil brings the dressing together
• Lemon juice: Brings tart brightness. A freshly squeezed lemon packs the most punch
• Pecorino or parmesan cheese: Salty and nutty flavor lifts the whole salad. Use a vegetable peeler for lovely shavings
• Salt: Essential for drawing out flavors. Use flaky sea salt if you have it
• Black pepper: Adds sharpness. Fresh cracked pepper is best for a final touch

Step-by-Step Instructions

Make the Dressing:

In a small bowl or jar whisk together olive oil lemon juice salt and pepper until it turns creamy and well blended. Taste and adjust salt or lemon to your liking then set aside

Toast the Walnuts:

Set a small skillet over medium-high heat and add the walnuts with nothing else in the pan. Stir often as they toast for a few minutes until golden and fragrant. Pull them off the heat right away so they do not burn

Slice the Fennel and Apple:

Cut the root end off the fennel bulbs and remove all tough outer layers then save the tender green fronds. Slice the fennel bulbs as thin as you can using a sharp knife or mandoline. Chop the fronds roughly for extra color and flavor. For the apple cut around the core to create four fat wedges then thinly slice these just like the fennel

Mix the Greens and Add Fruit:

Put the arugula into a large empty bowl and add in the sliced fennel and apple plus the chopped fennel fronds. Gently toss by hand to distribute everything evenly

Dress the Salad:

Pour your lemon olive oil dressing over the greens and toss again so everything gleams and gets a little shine from the dressing. Taste and add another pinch of salt or pepper if it needs more balance

Finish with Crunch and Cheese:

Scatter your toasted walnuts over the top and use a vegetable peeler to shower shaved pecorino or parmesan all over the finished salad

My favorite ingredient here is always the fresh fennel. Its crisp bite and subtle sweetness remind me of my grandmother’s kitchen where she grew it in her herb bed. Every time I prepare this salad I think of her showing me how to use the fronds to finish a dish for a restaurant look

Storage Tips

If you want to make this salad in advance leave the dressing off until just before serving to keep everything crisp. You can store the prepped fennel apple and arugula in a container lined with a paper towel for up to two days. Walnuts are best added right before eating to preserve their crunch and never store with cheese on top as it can get soggy

Ingredient Substitutions

Pear can stand in for apple if you prefer a softer fruit or need a change in flavor. Baby spinach or mixed baby greens work in place of arugula for a milder taste. If you do not have walnuts toasted almonds or pecans also bring great flavor and texture. For a dairy-free salad you can skip the cheese or sprinkle in nutritional yeast for a savory finish

Serving Suggestions

This salad pairs beautifully with roasted chicken grilled fish or your favorite soup. Serve it as an appetizer for a dinner party or top it with a poached egg for a protein-rich lunch. I sometimes add grilled shrimp or a handful of chickpeas to turn it into a light main meal

Enjoy this salad for any occasion—it’s simple yet special enough to share

Recipe FAQs

→ Can I substitute arugula with another green?

Yes, you can replace arugula with baby spinach or mixed greens for a milder flavor. Choose fresh, crisp options for best results.

→ What cheese works best?

Pecorino and parmesan both add a savory element. You can also try asiago or goat cheese for a different twist.

→ How do I cut fennel and apples thinly?

Use a sharp knife or mandoline for fine, even slices. This ensures a delicate texture and helps the flavors blend well.

→ Should the walnuts be toasted?

Toasting walnuts enhances their flavor and crunch. Let them cool before adding to the salad for best texture.

→ How do I keep apple slices from browning?

Toss apple slices in lemon juice immediately after slicing. The acidity helps prevent discoloration and keeps them crisp.