Fennel Apple Salad

This simple fennel apple salad is combined with barberries, walnuts, and dill to make a perfectly seasonal side dish. Ten minutes and one bowl is all you need! 

Fennel Apple Salad-8
My grandma has the weirdest taste buds when it comes to dessert. She says she hates chocolate, though I’ve caught her a few times with her hands in a box of See’s. Her real dessert loves are lemon anything and black licorice. Lemon I understand, since a lemon bar or meringue pie sometimes hits the spot. But black licorice I can’t quite figure out. I don’t think I’ve ever even swallowed a piece because it’s been so quickly spit out. I normally wouldn’t touch the stuff to begin with, but Good and Plenty’s have tricked me a few times with their pretty candy coating. Gram doesn’t even need the pretty packaging. She just eats black licorice straight up, no chaser.

Fennel Apple Salad-6

Because of my disgust with black licorice, I’ve had a hard time figuring out what to do with fennel. Its smell is reminiscent of licorice which turns me off. But, I’ve had some tasty fennel dishes at restaurants, so I knew it had hope. I bought a fennel at the market a few weeks ago with determination to figure out what to do with it.

Fennel Apple Salad_V-3

And I did. I saw many salads with apple and fennel combined, so I tried it out. Just apples and fennel were a little plain so I added some goodies to jazz it up a bit. Walnuts for more texture, barberries for a tart sweetness, and dill for combining all the flavors together.

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Grab the goods. 

Fennel Apple Salad

Thinly slice the fennel and apple with a mandolin or knife. 

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Add the lemon dressing. 

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And look at that. Ten minutes of salad making and I’m eating licorice-esque fennel.

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Gram would be proud (right, Gram?). 

Fennel Apple Salad
Serves 2
A simple fennel apple salad filled with barberries, walnuts, and dill is a great seasonal side dish.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 fennel bulb
  2. 1 apple
  3. juice of 1 lemon
  4. 1 tablespoon extra virgin olive oil
  5. ½ cup // 65 grams chopped walnuts
  6. ¼ cup // 30 grams barberries*
  7. 4 sprigs of dill, chopped
  8. salt and pepper to taste
  1. With a mandolin or knife, thinly slice the fennel bulb. Discard the top, or save it for vegetable stock. Thinly slice the apple as well. Stir all the ingredients together in a bowl. For serving, sprinkle with extra barberries, walnuts, and dill.
  1. *Feel free to swap in dried cranberries if you have it on hand
teaspoon living http://teaspoonliving.com/new/
  1. This salad looks SO pretty! I’m the same way about fennel because I hate black licorice. I seem to always get fennel in my CSA though, so I’m always looking for new ways to use it. Oh, and your gram sounds a lot like my dad – lemon desserts (especially lemon meringue) are his favorite and he LOVES black licorice. He also loves black jelly beans and stock piles them around Easter. So crazy!

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