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I’ll take 5 bowls of this tonight for dinner, k? Giant salad for one. The crunchy fennel, and honeycrisp apples are slathered with the most delicious orange poppy seed vinaigrette you have ever had. Did I say it’s topped with toasty pine nuts? It is. I’m totally feeling this fennel apple salad for spring and summer patio dinners, but it would be equally welcome during fall apple picking season.
How To Make A Fennel Apple Salad
It starts with the most amazing honeycrisp apple. Have you had a honeycrisp? Oh mah gah. Go out and get one right now. I’ll wait right here for you to get back with the best apple ever. They are super sweet and juicy with just a little bit of tartness. I only used one apple in this recipe, making it budget friendly. If you are making this for more than two people, I recommend scaling it up.
I love to serve a salad on a platter, you get a beautiful shallow presentation where everything shows up nicely. Start by arranging the sliced apples around the platter.
The fennel is amazingly crunchy with a slight anise flavor. Slice it really thin, and fill in the spaces between the apple slices.
We need to talk about the salad dressing for a second. Orange poppy seed vinaigrette = spoon it into your mouth worthy. Dip your apples in it and call it a day worthy. I literally put it on pasta the other day and I am living for it. It was gone after that, but I’m making more. Don’t worry.
Should we call this an immunity salad? Yes. Fresh orange juice, light mayo, apple cider vinegar, poppy seeds, ………..Just put it in a mason jar and shake it up.
I pour on this super bright dressing and then sprinkle on the toasted pine nuts. Toasted pine nuts are welcome here, all day, every day.
The last thing you do is sprinkle on chopped fennel fronds. I like to present it so everyone sees how beautiful it is and then toss it right before serving. Did I tell you that I love gorgeous salads? I have a Pinterest board dedicated only to gorgeous salads. It’s a thing for me.
How To Make This Salad Into A Meal
I would add some grilled steak, something like flank steak or skirt steak, sliced thin. Nestle in some burrata or goat cheese, it’s up to you. A big glass or four of wine would be perfect, especially if this is a patio dinner.Print
This salad is perfect for a spring or summer patio dinner. It makes the perfect salad idea for fall apple picking season too. Make it a meal with grilled steak and burrata or goat cheese.
For the salad:
1 honeycrisp apple, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup pine nuts
For the vinaigrette:
2 Tbsp olive oil
1/2 cup fresh orange juice
1 Tbsp orange zest
2 Tbsp apple cider vinegar
2 tsp poppy seeds
1/4 cup mayonnaise (I used light mayo, nutrition data reflects this)
1/2 cup pine nuts
3 Tbsp fennel fronds (the green leafy portion), chopped as garnish
1/8 tsp salt
Arrange apple and fennel slices on a platter
Heat a skillet on medium heat
Add pine nuts to skillet and watch closely
Toast pine nuts until fragrant and browned, less than 5 minutes
Shake all vinaigrette ingredients in a mason jar, or whisk together in a bowl
Pour vinaigrette over apple and fennel slices
Top with pine nuts
Top with chopped fennel fronds
- Category: Side Dishes
- Method: Assemble
- Cuisine: North American
Keywords: fennel apple salad, fennel salad, apple salad, apple recipe ideas, pretty salads, easy salad, side dish recipes, vegetarian salad, vegetarian side dishes, fruit side dishes