Green Apple and Walnut Salad with Fennel (Dairy Free Option)

This green apple and walnut salad with fennel is the loveliest punchy green salad that can be made all year round, bust is especially good during the fall and winter months. Made with crisp granny smith apples, thinly shaved fennel, crunchy walnuts, flecks of fresh herbs, creamy feta cheese, and a bold and punchy mustard vinaigrette. It can also easily be made dairy free!

The most vibrant apple walnut salad

Just because the cold temperatures are here, doesn’t mean that delicious green salads have to be off the menu.

I actually ADORE the flavors and textures that can be packed into fall / winter salads. Something about the bold flavors, crunchy textures, and robust bite of toasted nuts or seeds is such a perfect match for rich comfort food.

And this green apple salad is no exception. A salad so full of flavor that it will be a hit no matter what time of year you serve it.

Because life is too short to eat anything other than a delicious salad!

To keep the ingredients fresh, and enhance their natural flavor the green apple, thinly sliced fennel, and red onion are tossed with a little lemon juice while you prep the rest of the salad.

And the dressing truly brings the tangle of ingredients together in the best way. It follows the same formula of most basic homemade vinaigrette’s, but this one uses grainy mustard (the texture!!), and some fresh herbs for good measure.

We have tons of fresh and interesting salad recipes on NK! All of which are dairy-free, or can easily be made dairy-free by skipping the cheese or using a plant based alternative. We love this vegan feta cheese by Violife – it’s the best tasting non-dairy feta I’ve every had.

Ingredient notes!

Okay so the basics of building a “not boring” salad starts with a solid ingredient line up. Ideally, you’ll want to begin with a layer of fresh and vibrant greens, and then add in lots of texture and flavor with the remaining ingredients.

The ingredients in this green apple salad are versatile and interchangeable. So, if you see something on the ingredient list you don’t like, feel free to swap it for something that you do!

The best salads are made with the stuff we love the most.

Tender salad greens, green apple, fennel, red onion, toasted walnuts, feta cheese, and fresh parsley are the stars of this salad-show.

You could easily use red apple instead of green, and the thinly sliced red onion could also be swapped for green onion!

The fennel

I know this is a controversial vegetable, but even my non-fennel-loving guests agree that it’s delicious in this salad! The key is in slicing it as thin as possible, and tossing it with lemon juice to soften the flavor.

How to make this apple salad

It’s all about the LAYERS with this salad. Layers of ingredients, and layers of flavor. Grab a large wide plate or large bowl, and follow the steps below to get started!

Serving suggestions

This green salad is a delicious accompaniment to any of your cozy fall or winter meals. The bright and zippy flavors will lighten up any hearty meal!

It makes an excellent holiday salad to share for Thanksgiving or Christmas. And would be fantastic served alongside your turkey dinner.

You could also make it a complete meal by topping it with savory Baked Chicken Breast, Lemon Garlic Baked Salmon, or 10-Minute Pan Seared Shrimp!

Can you make this salad ahead of time?

This salad can be made ahead of time if you store ingredients separately and assemble when ready to serve! Since salad greens can wilt quickly after being tossed with dressing, dress it just before serving.

Here’s some tips for how to prep in advance:

• Wash greens and store in the bowl you plan to serve it in, or a covered container in the fridge.
• Make salad dressing and store in a jar. If you’re serving within a few hours it can be left on the counter. But, if you’re making the dressing a day or more in advance store it in the refrigerator.
• If serving the same day that you prep the salad, the apple, fennel, and red onion can be tossed with the lemon juice and stored in the refrigerator until ready to use. If prepping the day before, cover sliced apples, fennel, and red onion in water and stash in the refrigerator. When you’re ready to assemble the salad, drain those ingredients and pat them dry before tossing with the lemon juice.
• Toast walnuts, crumble cheese, and prep fresh parsley. Store in separate containers in the fridge until ready to use!

If you enjoyed this apple salad we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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