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Apple fennel salad brings vibrant flavors and a delicious crunch to the table. Thanks to the harmony of juicy apples and crisp fennel with a tangy creamy dressing, this is my go-to dish when I want something refreshing yet satisfying. Whether served solo or as a side, the sweet tart flavor keeps everyone coming back for seconds.
I made this for a family dinner once and everyone asked for the recipe before dessert even hit the table.
Ingredients
- Apples: add crisp sweet flavor choose firm apples like Honeycrisp or Fuji
- Fennel bulbs: bring unique crunch and anise-inspired freshness get bulbs with fronds and no browning
- Pomegranate seeds: bursts of juicy tartness look for fresh seeds or deseed a whole pomegranate
- Tahini: gives the dressing creamy body choose a smooth runny tahini for best mixing
- Dijon mustard: adds tang and depth a little goes a long way
- Honey or agave or maple syrup: natural sweetness use whichever you prefer
- Sumac: brightens everything with lemony notes find it in the spice aisle
- Blue cheese: salty creamy punch opt for a crumbly bold style
- Yogurt: helps thin the dressing use plain Greek for richness
- Olive oil: binds the dressing together choose a peppery extra virgin
- Lemon juice: optional zip to balance use fresh juice for the best flavor
- Sliced mint: extra freshness optional but pretty and tasty for garnish
Step-by-Step Instructions
- Prepare the Produce:
- Slice the fennel bulbs across the grain so you get very thin half-moon shapes that fall into layered strips. Remove apple cores then slice them thinly so you get lots of surface to absorb the dressing. Set both aside in a large mixing bowl.
- Mix the Dressing:
- Combine tahini with Dijon mustard honey sumac crumbled blue cheese yogurt and olive oil in a medium bowl. Mash everything together especially the blue cheese using a fork. Taste and add lemon juice if you want extra tang. If the dressing seems thick stir in a splash of water until it is pourable.
- Combine Salad Ingredients:
- Add fennel apple slices and pomegranate seeds to the bowl. Pour all your dressing over the top. Use tongs or clean hands to toss very well until each bit is glossy and coated.
- Serve and Finish:
- Transfer the salad to a serving dish and sprinkle with extra pomegranate seeds and fresh mint leaves if you like. Enjoy immediately for the best crunch and flavor.
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My favorite part is the blue cheese in the dressing because it ties all the flavors together. The first time I made this salad for a holiday dinner my mother commented on how the pomegranate made the dish sparkle like little jewels. It has become a tradition to make it whenever pomegranates are in season.
Storage Tips
Keep any leftover salad covered in the fridge for up to two days though it is crispiest right after tossing. If making ahead slice and store the apples and fennel separately from the dressing to prevent soggy textures. Toss with dressing and garnishes just before serving for best results.
Ingredient Substitutions
If you prefer a milder cheese swap the blue cheese for feta or goat cheese. Use toasted walnuts or pecans for extra crunch. Maple syrup or agave both substitute perfectly for honey if you like a plant-based option. For a little green add arugula or baby spinach.
Serving Suggestions
This salad makes a perfect companion to roast chicken pork or simple grilled fish. For a lunch salad bulk it up with farro or quinoa and a handful of toasted nuts. It looks impressive on a holiday buffet or alongside Mediterranean spreads.
Cultural and Historical Context
Fennel is a classic ingredient in Italian cuisine often paired with citrus or sweet fruit in salads. Apple fennel combinations are especially loved in fall and winter across European kitchens when apples are crisp and fennel is sweetest. The addition of exotic sumac and Middle Eastern tahini gives a new fresh spin to a timeless duo.
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Enjoy this beautiful, crunchy salad while apples and pomegranates are at their peak. Every bite is a burst of fresh flavor—perfect for any table!
Frequently Asked Questions
- → How thin should the fennel and apples be sliced?
Slice both as thinly as possible for the best texture and flavor balance in each bite. Using a sharp knife or mandoline helps achieve even slices.
- → Can I substitute another cheese for blue cheese?
Yes, goat cheese or feta would work well, offering a milder but still tangy contrast to the salad.
- → What dressing variations can I use?
You can swap honey for agave or maple syrup, or add extra lemon juice for more brightness. Greek yogurt can stand in for regular yogurt if preferred.
- → How do I keep the apples from browning?
Toss the sliced apples with a bit of lemon juice before adding them to the salad to prevent discoloration.
- → Is the salad suitable for making ahead?
You can slice and prepare all produce in advance, but dress the salad just before serving to maintain crispness.
- → Can the salad be served chilled?
Yes, chilling the salad before serving can enhance the refreshing quality and meld the flavors further.