This green apple and walnut salad with fennel is a bright, punchy salad that works any time of year, and shines in fall and winter. It pairs crisp Granny Smith apples and thinly shaved fennel with crunchy toasted walnuts, fresh herbs, creamy feta (optional), and a bold mustard vinaigrette. Easily made dairy-free by omitting or swapping the cheese.
The most vibrant apple walnut salad
Cold weather doesn’t mean salads must disappear. I love the textures and bold flavors that make fall and winter salads so satisfying—crisp apples, toasted nuts, and punchy dressings pair perfectly with heartier meals.
This green apple salad is packed with flavor and texture, and it’s a crowd-pleaser no matter the season.
To keep ingredients bright and prevent browning, toss the sliced apple, shaved fennel, and red onion with a little lemon juice while you prepare the rest of the salad.
The dressing ties everything together. It’s built like a classic vinaigrette but uses grainy mustard for texture and a touch of maple or honey for balance.
We have a wide selection of fresh, interesting salad recipes on NK. Many are dairy-free or can easily be adapted by skipping the cheese or using a plant-based alternative. If you want a non-dairy feta option, Violife makes a tasty choice.
Ingredient notes
A “not boring” salad starts with fresh greens and an ingredient lineup that brings contrast: crisp, tender, crunchy, and tangy all together. This recipe is versatile—swap ingredients to suit your taste.
Key components: tender salad greens, green apple (or a red apple if you prefer), thinly shaved fennel, thin red onion (or green onion), toasted walnuts, feta (optional), and fresh parsley.
The fennel
Fennel can be polarizing, but in this salad guests who usually avoid it often enjoy it. Slice it as thinly as possible and toss with lemon juice to mellow the licorice notes.
How to make this apple salad
This salad is all about layers—layer the greens, then add apples, fennel, onion, nuts, cheese, and herbs. Use a large platter or bowl and follow the simple steps below.
Serving suggestions
This salad brightens cozy fall and winter meals. It makes an excellent holiday side for Thanksgiving or Christmas and pairs beautifully with roast turkey.
Turn it into a main course by topping with roasted or grilled protein such as baked chicken, lemon-garlic baked salmon, or quick pan-seared shrimp.
Make-ahead tips
You can prepare components in advance and assemble before serving. Dress the salad only just before serving to avoid wilted greens.
Prep tips:
- Wash greens and store in the serving bowl or a covered container in the fridge.
- Make the dressing and keep it in a jar. If making more than a day ahead, refrigerate.
- If serving the same day, toss apple, fennel, and red onion with lemon juice and refrigerate. If prepping a day ahead, submerge slices in water to prevent drying; drain and pat dry before tossing with lemon.
- Toast walnuts, crumble cheese, and chop parsley, then store them separately in the refrigerator until assembly.
If you enjoyed this apple salad we’d love a rating and review below. It helps other readers and answers questions about any modifications you tried.
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Green Apple and Walnut Salad with Fennel (Dairy Free Option)
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5 from 2 reviews
- Author: Nyssa Tanner
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Dairy-Free, Gluten Free, Vegetarian
Description
This green apple and walnut salad with fennel is a bright, punchy option year-round, especially in fall and winter. Crisp apples, shaved fennel, toasted walnuts, fresh herbs, feta (optional), and a grainy mustard vinaigrette create a balanced, textured salad. Easily made dairy-free.
Ingredients
Scale
For the salad
- 1 5-ounce container of tender salad greens
- 1 green apple, very thinly sliced
- 1 small bulb of fennel, shaved thin
- 1/4 of a small red onion, thinly sliced
- 1 tablespoon lemon juice (for tossing apples and fennel)
- 1/2 cup toasted walnuts
- 1/2 cup crumbled feta cheese (optional)
- small handful of fresh parsley leaves
For the dressing
- 2 1/2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- fresh cracked black pepper, to taste
- 1 teaspoon grainy mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon parsley, chopped
Instructions
- Arrange tender salad greens on a large serving bowl or platter and set aside.
- Thinly slice the apple, shave the fennel, and thinly slice the red onion. Add them to a medium bowl and toss with 1 tablespoon lemon juice to prevent browning and add brightness. Set aside.
- In a small jar or bowl, whisk or shake together the remaining 2 1/2 tablespoons lemon juice, 3 tablespoons olive oil, sea salt, grainy mustard, maple syrup or honey, and chopped parsley. Taste and adjust seasoning.
- When ready to serve, top the greens with the apple, fennel, and red onion. Toss with dressing, then finish with toasted walnuts, feta (if using), and extra parsley.
- Serve immediately and enjoy.
Equipment
mixing bowl
cutting board
knife
set of measuring cups
set of measuring spoons
Notes
This salad can be prepped ahead by keeping components separate and assembling just before serving. Dress only when ready to serve to preserve crisp greens.
The bright, zippy flavors make it an ideal companion to cozy fall and winter meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold prep
- Cuisine: American