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Close-up of apple fennel salad on a platter.

Apple Fennel Salad with Apple Vinaigrette

Apple Fennel Salad stars apples and fennel, along with celery, parmesan cheese, and pumpkin seeds atop baby greens. Finish with tangy apple vinaigrette dressing for the ultimate fall salad.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 as an appetizer or side salad
Calories 205 kcal
Author Tara Leung


Apple Vinaigrette Dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons apple butter
  • juice from 1 lemon
  • salt and pepper

Apple Fennel Salad

  • 3 ounces baby kale or mesclun mix
  • 3 ounces baby arugula
  • 1 large fennel bulb, thinly sliced, plus chopped fronds
  • 2 apples, cut into quarters and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1/2 cup shaved parmesan cheese (or vegetarian alternative)
  • 1/4 cup shelled pumpkin seeds (pepitas)


  1. Make dressing. Mix all dressing ingredients together in shaker bottle or small bowl. Set aside until ready to use.

  2. Combine baby kale and arugula in a large bowl or serving platter. Top with fennel, apples, celery, cheese, pumpkin seeds, and fennel fronds. Dress salad right before serving.