Fennel-Apple Salad With Walnuts

By Melissa Clark

Fennel-Apple Salad With Walnuts
Melina Hammer for The New York Times
Total Time
10 minutes
Rating
5(2,837)
Comments
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A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Featured in: The 400-Degree Thanksgiving

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Ingredients

Yield:10 servings
  • 3tablespoons lemon juice, plus more to taste
  • ½teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper
  • ¼cup extra-virgin olive oil
  • 3large fennel bulbs, thinly sliced on a mandoline
  • 2Granny Smith apples, halved and cored, thinly sliced on a mandoline
  • 3celery stalks, thinly sliced on a mandoline
  • ⅓cup fennel fronds or roughly chopped parsley leaves
  • ½cup toasted walnuts
  • 2½ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

144 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

  2. Step 2

    In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Tip
  • Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

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Ratings

5 out of 5
2,837 user ratings
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Comments

Kelli

Made this a day in advance, using one granny smith and one tart red apple (heirloom variety, not sure which) - and then forgot to add the parmesan and walnuts before serving. It was wonderful without, and stands up on its own as a nice, fresh side. Second day, I added this to an arugula salad with goat cheese, beets, toasted walnuts, and a lemon vinaigrette, which added nice texture and body, in addition to the flavor.

Trixeez

Mmmm and I think blue cheese instead of parm would be delish!

JaneB

Also good with hazelnuts or pecans. In fact, I tossed in some sugared pecans with the toasted ones and it added a nice dimension.

Annie Pinches

Dressing was missing something - needed a little Dijon, honey, and some kind of garlic/allium (I added green onions bc that’s what I had on hand.) Otherwise delish!

KatherineB

Made this as an accompaniment to grilled lamb chops. The salad cut through the fat and richness of the lamb, acting as a perfect palate cleanser between bites. What a revelation!

:)

This is my favorite salad of all time <3 I make a big batch of it and eat it throughout the week for lunch. Or!! when I want a healthy crunchy snack when I’m watching a movie. I always leave out the parm and I usually sub celery for the fennel stalks to simplify things even more. It’s zippy, it’s a textural heaven, it’s perfect :)

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