Fennel Salad with Apples, Radishes, and Pomegranate Recipe
Introduction
This refreshing fennel salad with apples and radishes blends crisp textures and bright flavors for a perfect light dish. The tangy lemon dressing and crunchy walnuts add delicious depth to this easy-to-make salad.
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
- Zest and juice of 1 lemon
- 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 with vinegar and 1/2 teaspoon salt. Let it sit, stirring occasionally, until ready to use to mellow the shallot’s bite.
- Step 2: Using a mortar and pestle, gently crush the fennel seeds with 1/2 teaspoon salt until the seeds break apart and release their fragrance.
- Step 3: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and the crushed fennel salt.
- Step 4: Add the sliced fennel, apple, radishes, and the pickled shallots (discard the vinegar). Toss everything gently to combine.
- Step 5: Season the salad with additional salt as needed, then top with toasted walnuts and pomegranate seeds before serving.
Tips & Variations
- Try substituting walnuts with toasted pecans or almonds for a different crunch and flavor.
- For extra brightness, add a splash of honey or maple syrup to the dressing.
- If you don’t have a mortar and pestle, lightly crush the fennel seeds using the flat side of a knife or a spice grinder.
- Use whatever tart apple you prefer, but Granny Smith is ideal for balancing the salad’s sweet and savory notes.
Storage
Store the salad covered in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh as the fennel and apples may soften over time. Keep the walnuts and pomegranate seeds separate until just before serving to maintain their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can prep the ingredients ahead of time, but it’s best to toss everything together and add the nuts and pomegranate seeds right before serving to maintain texture and freshness.
What can I use if I don’t have pomegranate seeds?
If you don’t have pomegranate seeds, dried cranberries or fresh red currants make excellent alternatives that add a similar burst of color and tartness.
PrintFennel Salad with Apples, Radishes, and Pomegranate Recipe
A refreshing and crisp fennel salad featuring thinly sliced fennel bulbs, tart apples, and radishes, complemented by tangy pickled shallots, toasted walnuts, and vibrant pomegranate seeds. This salad is dressed with a bright lemon and olive oil vinaigrette flavored with crushed fennel seeds, making it a perfect light and flavorful dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pickled Shallots
- 1 small shallot, very thinly sliced
- 2 tbsp apple cider or white wine vinegar
- Kosher salt, 1/2 tsp for pickling
Salad Dressing
- 1/2 tsp fennel seeds
- 2 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt, to taste
Salad
- 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
- Pickle the Shallots: In a small bowl, combine the very thinly sliced shallot with apple cider or white wine vinegar and 1/2 teaspoon kosher salt. Let this mixture sit at room temperature, stirring occasionally, to allow the shallots to soften and develop a tangy flavor while you prepare the rest of the salad.
- Crush Fennel Seeds: Using a mortar and pestle, gently crush the fennel seeds together with 1/2 teaspoon kosher salt until the seeds begin to break and release their fragrant aroma. This enhances the flavor of the dressing.
- Prepare the Dressing and Toss the Salad: In a large mixing bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, and the crushed fennel seeds with salt. Discard the vinegar from the pickled shallots and add the shallots to the bowl along with the thinly sliced fennel, apple, and radishes. Toss everything thoroughly to coat with the dressing and season with salt to taste.
- Add the Final Touches: Sprinkle the toasted and roughly chopped walnuts and pomegranate seeds on top of the salad just before serving to add texture, crunch, and a burst of sweetness.
Notes
- Use a very sharp knife or mandoline to slice the fennel, apple, and radishes very thinly to ensure a crisp texture and easy eating.
- To toast walnuts, spread them in a dry skillet over medium heat for a few minutes until fragrant, stirring frequently to avoid burning.
- For a sweeter salad, swap pomegranate seeds with dried cranberries or fresh orange segments.
- This salad is best served immediately but can be refrigerated for up to 4 hours; dress just before serving to maintain crispness.
Keywords: fennel salad, apple salad, radish salad, pomegranate, walnuts, fresh salad, vegetarian, healthy side dish, citrus vinaigrette
