Dessert

Fennel Salad With Apples & Radishes Recipe

ByElena Hart June 25, 2026June 25, 2026

Introduction

This refreshing fennel salad combines crisp apples and spicy radishes for a bright, crunchy dish that’s perfect for spring or any light meal. Tossed with a tangy lemon vinaigrette and topped with toasted walnuts and pomegranate seeds, it offers layers of texture and flavor that are sure to delight your palate.

A close-up view of a fresh salad served in a white bowl, with thin slices of green apple and red radish layered at the bottom, topped with pale translucent slices of fennel and rings of light pink pickled onions. Scattered on top are glossy red pomegranate seeds and small clusters of toasted walnuts, adding texture and color contrast. A gold fork is partially visible on the right side of the bowl, resting on the salad. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small shallot, very thinly sliced
2 tbsp. apple cider or white wine vinegar

Kosher salt
1/2 tsp. fennel seeds

2 tbsp. extra-virgin olive oil
1 lemon, zested and juiced

3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced
3 to 4 radishes, very thinly sliced

1/2 cup walnuts, toasted and roughly chopped
1/2 cup pomegranate seeds

Instructions

Step 1: In a small bowl, combine the thinly sliced shallot, vinegar, and 1/2 teaspoon of kosher salt. Let the mixture sit, stirring occasionally, until you are ready to use it to allow the flavors to mellow.

Step 2: Using a mortar and pestle, gently crush the fennel seeds together with 1/2 teaspoon of kosher salt until the seeds begin to break and release their fragrance.
Step 3: In a large bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, and the crushed fennel salt to create your dressing.
Step 4: Add the sliced fennel bulbs, apple, radishes, and the pickled shallots to the bowl, discarding the vinegar liquid. Toss everything together to evenly coat with the dressing, then adjust seasoning with salt as needed.

Step 5: Top the salad with toasted walnuts and pomegranate seeds just before serving for a burst of crunch and color.

Tips & Variations

Try substituting toasted pecans or almonds for the walnuts if you prefer a different nut flavor and texture.
Add some fresh herbs like dill or mint for an herbal lift that complements the fennel’s anise notes.

For a slightly sweeter twist, drizzle a bit of honey into the dressing before tossing the salad.
If you don’t have a mortar and pestle, lightly crush fennel seeds by placing them in a clean cloth and pounding gently with a rolling pin or the back of a spoon.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh as the fennel and apples may lose some crispness over time. To revive, toss gently with a little fresh lemon juice and oil before serving. Keep nuts and pomegranate seeds separate and add them just before serving to maintain their texture.

How to Serve

The image shows a close-up of a salad in a white bowl with a dark rim, set on a white marbled surface. The salad has several thin layers including pale green slices of apple, translucent thin round slices of onion with a hint of pink, thin red radish slices, and small pieces of light brown walnuts scattered on top. There are also bright red pomegranate seeds dotted throughout the salad. A gold metal fork is placed inside the bowl, holding some onion and radish slices. The textures include the smoothness of the fruit and vegetables, the rough crunch of walnuts, and the shiny wetness of salad dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the components ahead, but for best texture, toss the salad just before serving. The fennel and apples may soften and lose crunch if dressed too early.