Apple and Fennel Salad with Pecans and Basil

This Apple and Fennel Salad is one of those magical recipes that hits all the right notes: it’s crunchy, a little sweet, slightly tangy, and beautifully herby. It’s the kind of dish that turns heads at potlucks but is secretly super easy to throw together on a busy weekday. I love serving it with grilled meats or simple pasta dishes and honestly, I’ve also eaten it straight from the bowl standing at the kitchen counter. No judgment!

The crisp apples and the delicate licorice flavor of the fennel are a surprisingly perfect pair. Add buttery pecans and fresh basil, and it’s a salad that tastes fancy but takes no time at all.

If you love this flavor combo, you’ll also love my Zesty Sicilian Orange and Fennel Salad, another fresh twist on fennel that works great year-round!

Growing your own fennel or wondering how to store it? Check out my guide How to Harvest and Store Fennel

The Ingredients

• Olive oil – A smooth, heart-healthy base for the vinaigrette that ties everything together.
• White wine vinegar – Adds just the right amount of tang without overpowering the fresh ingredients.
• Salt and black pepper – Enhances the natural flavors and balances the acidity in the dressing.
• Fennel bulb – Crisp and subtly sweet with a hint of licorice flavor, fennel brings texture and character.
• Granny Smith apples – Tart and firm, these apples stay crunchy and refreshing even after slicing.
• Pecans – Add rich, buttery crunch that pairs perfectly with the fresh produce.
• Fresh basil – Lends a bright, herbaceous touch that makes the whole salad taste fresh from the garden.

For quantities see recipe card below

Step-by-Step Instructions for the Fennel Apple Salad

1. Make the vinaigrette:
Whisk together olive oil, white wine vinegar, salt, and pepper in a small bowl until emulsified.

2. Slice the fennel and apples:
Use a mandoline or very sharp knife to slice them paper-thin for the best texture.

3. Toss the salad:
Combine the sliced fennel, apples, pecans, and fresh basil in a large bowl.
Drizzle with the vinaigrette and toss gently until evenly coated.

4. Serve immediately:
For best texture and flavor, serve right away while the apples are crisp and the dressing is fresh.

🥕 Veggie Boost Ideas

Looking to amp up the veggies even more? Here are a few easy ways to sneak in extra goodness:

• Add arugula or baby spinach for a leafy green base that makes the salad more filling (and adds color).
• Toss in thinly sliced celery or radishes for extra crunch and another layer of flavor.
• Roasted carrots or beets make it heartier and add a sweet, earthy contrast to the crisp apples and fennel.

This salad is a great “gateway” recipe for getting more fresh produce on the table — it’s vibrant, simple, and totally customizable.

Tips for Success

• Use a mandoline if you have one! It helps get the fennel and apples ultra-thin.
• Prep just before serving to prevent the apples from browning and fennel from wilting.
• Don’t skip the basil. It brings a fresh, peppery balance that ties the whole dish together.

Variations to Try

1. Add cheese: Crumbled goat cheese or shaved parmesan works beautifully here.
2. Swap the nuts: Walnuts or almonds also add great crunch.
3. Make it a meal: Add shredded rotisserie chicken or grilled tofu for a light lunch.

Serve With & Storage Info

Serving Ideas:

• Next to roasted chicken or grilled salmon
• On a holiday buffet table with rich dishes (it’s a great contrast!)
• With crusty bread and white wine for a light summer dinner

Storage:

• Best served fresh. If needed, store leftovers in an airtight container for up to 24 hours.
• To make ahead, slice the fennel and mix the dressing, but wait to slice apples and toss until right before serving.

Leftover Tip:
If you have leftovers, chop them finer and mix with cooked quinoa for a next-day lunch salad.

FAQs