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Best Harvest Apple Fennel Salad with Easy Cider Vinaigrette

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A crisp and bright fall salad featuring shaved apples and fennel tossed with a tangy cider vinaigrette, toasted pecans, dried cranberries, and shaved Manchego cheese. Ready in under 20 minutes, it’s the perfect last-minute dish for potlucks and dinner parties.

Ingredients

Scale
  • 2 large Honeycrisp apples (or any crisp, sweet apple variety)
  • 1 large fennel bulb
  • 1/2 cup pecans, toasted
  • 1/3 cup dried cranberries (unsweetened if preferred)
  • 2 ounces Manchego cheese (or Parmesan, shaved)
  • 3 cups mixed greens (arugula or baby spinach)
  • 1/4 cup fresh parsley leaves
  • 1/4 cup apple cider vinegar (unfiltered)
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 small shallot, finely minced (optional)

Instructions

  1. Toast the pecans: Preheat oven to 350°F (175°C) or use a dry skillet. Spread pecans on a baking sheet and toast for 5-7 minutes, shaking halfway, until fragrant. If using a skillet, toast over medium heat for 3-4 minutes, stirring constantly. Let cool completely.
  2. Make the vinaigrette: In a small jar or bowl, combine apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Add minced shallot if using. Whisk or shake to combine, then slowly drizzle in olive oil while whisking constantly until emulsified. Taste and adjust seasoning.
  3. Prep the fennel: Cut stalks off fennel bulb and reserve fronds for garnish. Cut bulb in half lengthwise and remove tough core. Using a mandoline or sharp knife, shave fennel crosswise into paper-thin slices. Place in a bowl of ice water for 5 minutes for extra crispness (optional). Drain and pat dry.
  4. Prep the apples: Core apples (no need to peel). Using mandoline or knife, slice into thin rounds or half-moons. Toss immediately with a squeeze of lemon juice to prevent browning.
  5. Assemble the salad: In a large bowl, combine mixed greens, shaved fennel, apple slices, dried cranberries, and toasted pecans. Drizzle about 3/4 of the vinaigrette over the top and toss gently with your hands. Add more dressing if needed.
  6. Finish and serve: Using a vegetable peeler, shave Manchego into thin ribbons over the salad. Sprinkle with reserved fennel fronds and extra pecans. Serve immediately or let sit for 10 minutes to allow flavors to meld.

Notes

For best results, dress the salad just before serving to prevent sogginess. Soak shaved fennel in ice water to mellow its licorice flavor. Toast pecans fresh for optimal crunch. Use your hands to toss for even dressing distribution. The dressing can be made a day ahead and keeps in the fridge for up to a week.

Nutrition

Keywords: apple fennel salad, harvest salad, fall salad, cider vinaigrette, easy salad, potluck salad, gluten-free salad

Find it online: https://bakebelle.com/best-harvest-apple-fennel-salad-with-easy-cider-vinaigrette/