The BEST Apple Fennel Salad

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The BEST Apple Fennel Salad

This Apple Fennel Salad deserves a place at your dining table this season.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: European, Middle Eastern

Servings: people

Calories: 203kcal

Author: Emily Roz

Ingredients

2 apples sliced to remove the core, then thinly sliced
2 fennel bulbs top and tail, then thinly slice
100 g pomegranate seeds

For the dressing

1 tablespoon tahini
1 teaspoon dijon mustard
1 tablespoon honey or agave or maple syrup
½ teaspoon sumac
25 g blue cheese crumbled
2 tablespoon yogurt
1 tablespoon olive oil
½ lemon juice optional

Instructions

Prepare all of your ingredients. Slice the fennel against the grain so that the layers fall apart. Slice the apple to remove its core, then slice into thin strips and set aside.
In a bowl, combine the dressing ingredients: tahini, mustard, honey, sumac, blue cheese, yogurt, olive oil. Stir to combine and mash the blue cheese with the back of a fork. Season with a pinch of salt and mix again. Taste and then season with lemon juice if you feel like it needs it. Add water to the sauce if it's too thick.
In a large bowl, combine the fennel, apple, pomegranate seeds, and top with the dressing. Toss toss toss until well combined.
Plate up the apple fennel salad on a serving plate and top with more pomegranate seeds and optionally some sliced mint. Serve up and enjoy, my friends!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Top tips!

Taste the apple before adding it to your salad, there's nothing worse than chopping all the apples and then realising they don't taste good or they're floury.
Combine the dressing sauce first, before adding the lemon juice. Depending on the strength of your tahini and blue cheese sauce, you may not need it!
Mint is a pretty strong herb, so if you're not a fan, or you want to focus on the dressing flavours, omit the mint and just enjoy the salad as is!

Storage: one of the best things about this salad is that it's great the next day too! The fennel and apple stay crunchy and the dressing just infuses with all the ingredients. Store in an airtight container and in the fridge for up to 3 days.

Nutrition