Fennel 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
Scale
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
