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Shaved Fennel Apple Salad With Kale

Fennel apple salad has sliced apples, shaved fennel, fresh herbs, massaged kale, and a tangy lemon dressing. This refreshing fall salad is gluten free and dairy free.

Looking for more healthy salad recipes? Try my roasted beetroot and feta salad (dairy free)persimmon salad, or fall harvest salad with cranberry vinaigrette.

What You’ll Love About This Recipe

  • Healthy – This apple fennel salad makes a great healthy side dish or main dish if you add protein such as salmon bites or crispy chicken.
  • Fresh flavors – The bright flavors in the lemon vinaigrette nicely complement the fresh salad ingredients.
  • Simple – This autumn salad is made with a handful of fresh, simple ingredients.

Ingredients

Here’s what you’ll need to make this apple and fennel salad:

  • Curly kale
  • Large fennel bulb
  • Sweet apples – such as Pink Lady, Honeycrisp, Gala, or Envy apples. If you prefer something more tart, granny smith apples are a great choice. 
  • Fresh mint
  • Pistachios
  • Tangy lemon salad dressing – extra virgin olive oil, lemon zest, lemon juice, white wine vinegar, dijon mustard, maple syrup, kosher salt, and freshly ground black pepper.

How to Make Fennel Apple Salad: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. In a small bowl, whisk together the dressing ingredients. Season to taste with more kosher salt or freshly ground black pepper as needed.

2. In a large bowl, add the chopped kale along with one tablespoon (or so) of the dressing. Use clean hands to massage it for about a minute to tenderize the leaves.

3. Use a mandoline to shave the fennel and apple into paper-thin slices. Then add them to the bowl of massaged kale, along with the chopped mint and pistachios.

4. Pour over the dressing and toss to combine. Transfer to a serving platter and enjoy!

Helpful Tips

  • Don’t skip massaging the kale. It makes the leaves super tender.
  • Remove the core from the fennel bulb before slicing as it’s a little too tough to chew.
  • Wear a protective glove when using the mandoline slicer. The blade is super sharp and it’s way too easy to cut yourself.

Storage

Store leftovers in an airtight container and consume them the following day.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this apple fennel salad recipe using what you already have? Here are some ideas…

  • No kale? – use any kind of greens such as baby arugula, baby spinach, mixed greens, etc.
  • No white wine vinegar? – apple cider vinegar, champagne vinegar, or rice vinegar are all solid substitutes.
  • No maple syrup? – use honey.
  • No pistachios? – use any kind of nut or seeds.
  • Add-ins – thinly sliced red onion or shallot, pomegranate seeds, or protein such as salmon, chicken, or shrimp to make it a main dish.

More Salad Recipes

I hope you love this Fennel Apple Salad! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!

Shaved Fennel Apple Salad With Kale

A large wooden bowl of shaved fennel apple salad with massaged kale.
Fennel apple salad has sliced apples, shaved fennel, fresh herbs, massaged kale, and a tangy lemon dressing. This refreshing fall salad is gluten free and dairy free.
Prep Time 25 minutes
Total Time 25 minutes
Servings 4

Ingredients
 

Tangy Lemon Dressing

Fennel Apple Salad

  • 8 cups chopped curly kale tough stems removed
  • 1 large fennel bulb core removed
  • 1 medium apple of choice cut large sections around the core
  • ¼ cup fresh mint leaves minced
  • ¼ cup shelled pistachios finely chopped

Instructions

  • In a small bowl, whisk together the dressing ingredients. Season to taste with more kosher salt or freshly ground black pepper as needed.
  • In a large bowl, add the chopped kale along with one tablespoon (or so) of the dressing. Use clean hands to massage it for about a minute to tenderize the leaves.
  • Use a mandoline slicer with a protective glove to shave the fennel and apple into paper-thin slices. Then add them to the bowl of massaged kale, along with the mint and pistachios.
  • Pour over the dressing and toss to combine. Transfer to a serving platter and enjoy!

Notes

This salad makes 4 if eating it as a main dish with an added protein or 6 it serving it as a side dish.
See the blog post for helpful tips and storage.

Make It Your Way: Substitutions & Variations

No kale? – use any kind of greens such as baby arugula, baby spinach, mixed greens, etc.
No white wine vinegar? – apple cider vinegar, champagne vinegar, or rice vinegar are all solid substitutes.
No maple syrup? – use honey.
No pistachios? – use any kind of nut or seeds.
Add-ins thinly sliced red onion or shallot, pomegranate seeds, or protein such as salmon, chicken, or shrimp to make it a main dish.

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