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Easy Autumn Apple Fennel Salad with Cider Vinaigrette

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A quick and easy fall salad featuring crisp apples, shattery fennel, toasted walnuts, and a bright cider vinaigrette. Perfect for potlucks, Thanksgiving, or a simple weeknight dinner.

Ingredients

Scale
  • 2 medium apples, thinly sliced (Honeycrisp or Fuji recommended)
  • 1 large fennel bulb, thinly sliced
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 cup shaved Parmesan or crumbled goat cheese (optional)
  • 1/4 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 small shallot, finely minced (optional)

Instructions

  1. Toast the walnuts: Heat a small skillet over medium heat. Add the walnuts and cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  2. Make the vinaigrette: In a small bowl or mason jar, combine apple cider, apple cider vinegar, Dijon mustard, honey, salt, pepper, and minced shallot (if using). Whisk or shake until combined. Slowly drizzle in olive oil while whisking or shaking until emulsified. Taste and adjust seasoning.
  3. Prep the fennel: Cut off stalks and fronds (reserve fronds for garnish if desired). Cut bulb in half lengthwise, remove tough core, and slice as thinly as possible (mandoline recommended).
  4. Prep the apples: Core apples and slice thinly. Toss with a little lemon juice to prevent browning if desired.
  5. Assemble the salad: In a large bowl, combine sliced fennel, sliced apples, toasted walnuts, dried cranberries, and parsley (if using). Toss gently.
  6. Add the dressing: Drizzle about half the vinaigrette over the salad and toss gently to coat. Add more dressing as needed (usually about two-thirds of the dressing).
  7. Finish and serve: Sprinkle cheese on top if using, along with reserved fennel fronds. Serve immediately for maximum crunch.

Notes

Slice everything thin for best texture. Toast nuts for maximum flavor. Don’t overdress the salad; start with half the dressing and add more as needed. For make-ahead, prep ingredients separately and dress just before serving. Apples can be tossed with lemon juice to prevent browning.

Nutrition

Keywords: apple fennel salad, fall salad, cider vinaigrette, easy salad, potluck salad, Thanksgiving salad, quick salad

Find it online: https://platebelle.com/easy-autumn-apple-fennel-salad-with-cider-vinaigrette/