Dinner

Fennel Salad With Apples & Radishes Recipe

ByElara Stone February 22, 2026February 22, 2026

Introduction

This refreshing fennel salad with apples and radishes offers a crisp, tangy combination perfect for spring or summer. With crunchy walnuts and jewel-like pomegranate seeds, it’s a vibrant side dish that brightens any meal.

A dark bowl filled with a fresh salad showing multiple thin layers: the bottom layer is thin slices of pale green apple, scattered with thin, pale pink rings of onion and light white strips of fennel. Bright red radish slices with white centers are spread on top, along with dark red pomegranate seeds and small pieces of brown walnuts. A gold fork rests on the bottom right edge of the bowl, partially in the salad. The bowl sits 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
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, vinegar, and 1/2 teaspoon salt. Let this mixture sit, stirring occasionally, while you prepare the rest of the salad.
Step 2: Using a mortar and pestle, gently crush the fennel seeds together with 1/2 teaspoon salt until the seeds start to break and become fragrant.
Step 3: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and the crushed fennel salt to make the dressing.
Step 4: Add the sliced fennel bulbs, apple, radishes, and the pickled shallots (discarding the vinegar mixture) to the dressing. Toss well to combine and season with additional salt to taste.
Step 5: Top the salad with toasted walnuts and pomegranate seeds before serving for an added crunch and burst of sweetness.

Tips & Variations

Try substituting toasted pecans or almonds for walnuts if preferred.
For a spicier kick, add a pinch of chili flakes to the dressing.
Swap the tart apple for a crisp pear for a slightly sweeter flavor.
Prepare the salad ingredients in advance and toss just before serving to keep them crisp.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. The fennel and apples may soften slightly over time, so it’s best enjoyed fresh. If needed, gently toss the salad before serving again. Avoid storing with walnuts and pomegranate seeds; add them fresh each time for best texture.

How to Serve

The image shows a close-up of a salad in a white bowl set on a white marbled surface, with thinly sliced green apple layers forming the base, light pink thin onion slices scattered throughout, and round pale white fennel slices with green tips interspersed. Small pieces of light brown toasted walnuts are spread on top, along with a few bright red pomegranate seeds adding contrast. A gold fork rests on the salad, holding a piece of apple, onion, and fennel. The textures range from smooth fruit slices to crunchy nuts, creating a fresh and colorful mix. 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 individual ingredients ahead of time, but it’s best to combine them and add toppings like walnuts and pomegranate seeds just before serving to maintain freshness and texture.