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Kid-Approved Harvest Apple Fennel Salad: Best Easy Fall Recipe

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A quick and easy fall salad with crisp apples, paper-thin fennel, dried cranberries, and toasted walnuts in a honey-lemon dressing. Perfect for family dinners and potlucks, this crowd-pleaser comes together in under 20 minutes.

Ingredients

Scale
  • 3 medium apples, any crisp variety (Honeycrisp, Fuji, or Granny Smith)
  • 1 large fennel bulb, with fronds
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, roughly chopped
  • 2 tablespoons fresh fennel fronds, chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Prepare the fennel: Cut the stalks off the fennel bulb where they meet the white bulb. Save the fronds for garnish. Cut the bulb in half lengthwise through the root end. Remove the tough core by making a V-shaped cut at the base of each half. Slice the fennel as thin as possible (about 1/8 inch) using a mandoline or sharp knife.
  2. Prep the apples: Core the apples (leave peel on for color and fiber, or peel if preferred). Cut into thin matchsticks or small bite-sized pieces. Toss immediately with a squeeze of lemon juice to prevent browning.
  3. Toast the walnuts (optional): Heat a small dry skillet over medium heat. Add chopped walnuts and stir constantly for 2-3 minutes until lightly golden and fragrant. Remove from pan immediately and let cool.
  4. Make the dressing: In a small bowl or mason jar, combine olive oil, lemon juice, honey, salt, and pepper. Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust sweetness or tanginess as desired.
  5. Assemble the salad: In a large mixing bowl, combine sliced fennel, apple matchsticks, dried cranberries, and toasted walnuts. Pour dressing over the top and toss gently until everything is well coated. Add chopped fennel fronds if using and toss once more.
  6. Let it rest: Allow the salad to sit at room temperature for 5-10 minutes before serving to let flavors meld and fennel soften slightly.
  7. Serve and garnish: Transfer to a serving platter or individual bowls. Sprinkle extra cranberries and walnut pieces on top. Add a few fennel fronds for garnish. Serve immediately or refrigerate for up to 2 hours.

Notes

For the best texture, slice fennel paper-thin to reduce the licorice flavor. If apples are very tart, add extra honey to balance. If the salad looks dry after sitting, add a splash more olive oil and lemon juice. For meal prep, prep all ingredients separately and combine just before serving. The dressing can be made up to 3 days ahead.

Nutrition

Keywords: apple fennel salad, fall salad, harvest salad, easy salad recipe, kid-friendly salad, quick salad, healthy salad, gluten-free salad, vegetarian salad

Find it online: https://oracooks.com/kid-approved-harvest-apple-fennel-salad-best-easy-fall-recipe/