Crisp, refreshing, and full of flavor, this Fennel, Apple & Celery Salad is a perfect balance of crunchy vegetables, sweet fruit, and nutty accents.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s low in saturated fat and naturally light.
Quick to assemble and satisfying, it’s an ideal everyday salad for lunches, dinners, or meal prep.
15-Minute Fennel, Apple & Celery Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef’s knife
- Measuring spoons (1 tsp, 1 tbsp)
- Measuring cups (¼ cup, ⅓ cup, ½ cup)
Ingredients
- 6 stalks celery thinly sliced on an angle, plus ½ cup light green leaves
- 1 large fennel bulb or 2 small bulbs, thinly sliced (reserve some tops for garnish)
- 1 medium apple such as Honeycrisp, cut into thin matchsticks
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ⅓ cup sliced almonds or walnuts/pecans
- ¼ cup shaved Parmesan cheese optional
Instructions
- Prepare the Celery: Start by washing your celery stalks thoroughly under cold running water to remove any dirt or grit. Pat them dry with a kitchen towel. Slice the celery on a sharp diagonal into very thin, even pieces to maximize crunch and visual appeal. Don’t forget to chop about ½ cup of the tender inner celery leaves; they’re packed with flavor and will add a fresh, aromatic note to the salad.
- Slice the Fennel: Take your fennel bulb, cut it in half lengthwise, and carefully remove the base core if it’s tough. Using a sharp knife or a mandoline, thinly slice the fennel halves. Aim for delicate, almost translucent slices to keep the texture light and crisp. Reserve a few fronds from the top to use later as a beautiful garnish.
- Cut the Apple: Wash and dry your apple, then remove the core and seeds. Cut it into thin, uniform matchsticks so that every bite has a perfect balance of sweetness and crunch. For best flavor, choose a crisp variety like Honeycrisp or Fuji. Toss the apple slices immediately with the celery and fennel to start layering the textures together.
- Make the Lemon-Dijon Vinaigrette: In a small mixing bowl, combine 2 teaspoons of Dijon mustard, 1 teaspoon of honey or maple syrup, and 1 tablespoon of fresh lemon juice. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking continuously until the dressing emulsifies into a smooth, glossy mixture. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed—this vinaigrette should be bright, tangy, and lightly sweet.
- Toss the Salad: Place the sliced celery, fennel, and apple in a large mixing bowl. Pour the vinaigrette over the salad ingredients. Using salad tongs or two large spoons, gently toss the mixture until every slice is evenly coated with the dressing. Be careful not to bruise the delicate fennel and apple slices—gentle folding is key.
- Add the Crunch: Sprinkle ⅓ cup of sliced almonds (or your choice of walnuts or pecans) over the salad. These nuts provide a satisfying crunch and a subtle nutty flavor that complements the crisp vegetables and sweet apple.
- Optional Cheese Layer: If you like, shave or sprinkle ¼ cup of Parmesan cheese on top. The cheese adds a salty, umami element that elevates the overall flavor profile without overpowering the fresh ingredients.
- Garnish and Serve: Finish the salad by scattering a few fennel fronds or reserved celery leaves on top for a vibrant, fresh garnish. Transfer the salad to a serving platter or bowl. Serve immediately to maintain the crisp textures, as the dressing will slightly soften the ingredients over time.
- Storage Tips: If preparing ahead, store the vinaigrette separately in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before tossing with the salad. Keep the salad itself chilled, but for the best crunch, combine just before serving.
- Enjoy: Take a moment to appreciate the mix of textures and flavors—the crisp celery, delicate fennel, juicy apple, nutty crunch, and optional savory cheese. This refreshing salad works beautifully as a light lunch, a side dish, or part of a meal-prep plan for a healthy, satisfying week.
Notes
- Substitute fennel with extra celery if unavailable, but retain the aromatic celery leaves for flavor.
- Use the tender inner leaves of celery for an extra punch of freshness.
- Thinly slice apple varieties like Honeycrisp or Fuji for optimal crunch and natural sweetness.
- Omit Parmesan for a dairy-free version; the salad remains flavorful and satisfying.
- Make the vinaigrette up to 3 days ahead; store in an airtight container and bring to room temperature before use.
- Toss gently to avoid bruising delicate fennel and apple slices.
Chef’s Secrets for Maximum Flavor
To elevate this salad, always use the freshest ingredients possible.
The crispness of celery, the delicate aroma of fennel, and the sweetness of apple are most pronounced when ingredients are fresh and properly sliced.
Thin, uniform cuts ensure each bite has a perfect balance of flavors and textures.
Emulsifying the dressing slowly while whisking guarantees a smooth, well-integrated vinaigrette.
For extra depth, toast the nuts lightly in a dry skillet before adding; it enhances their nuttiness and adds a subtle warmth to the salad.
Serving Suggestions for Everyday Meals
This salad pairs beautifully with grilled chicken, salmon, or tofu for a light and balanced meal.
Serve it alongside sandwiches or wraps for a refreshing crunch, or enjoy it as a colorful side dish with pasta or roasted vegetables.
For a picnic or lunchbox, layer the salad in a container, adding the nuts and cheese just before eating to maintain their texture.
It’s versatile enough to act as a starter, side, or main component for any casual or elegant meal.
Storage Tips to Maintain Freshness
To keep the salad crisp, store the dressing separately from the vegetables and fruit if preparing ahead of time.
The vinaigrette can be refrigerated in a sealed container for up to three days.
The salad itself is best consumed within a few hours of preparation, as the apple and fennel begin to soften.
If needed, refrigerate the pre-tossed salad for up to 24 hours, but note that it will lose some of its crunch.
Always add nuts and cheese right before serving to maintain maximum texture and flavor.
Frequently Asked Questions
1. Can I use other apples instead?
Absolutely! Crisp, sweet varieties like Fuji, Gala, or Pink Lady work best. Softer apples may become mushy quickly, so stick to firm options for crunch and freshness.
2. Is there a dairy-free version of this salad?
Yes! Simply omit the Parmesan cheese or replace it with a plant-based alternative. The salad remains flavorful thanks to the nuts, vinaigrette, and aromatic vegetables.
3. How can I make this salad ahead of time?
Prepare all ingredients separately, including slicing celery, fennel, and apple. Store the vinaigrette in a sealed container and toss everything together just before serving to maintain crisp textures.
4. Can I add more protein to this salad?
Certainly! Cooked chicken, shrimp, salmon, tofu, or chickpeas can easily be added to make this salad a more filling, protein-rich meal.
5. What nuts work best in this salad?
Sliced almonds are traditional, but walnuts, pecans, or even pistachios add great texture and flavor. Toasting the nuts lightly enhances their aroma and crunch.
