Hand-Selected Recipes and Stories Straight to Your Inbox

apple salad with fennel and walnuts

Apple Salad with Fennel and Walnuts

Serves: 4 to 6

Hands On Time: 

Total Time: 


1 cup walnuts
2 cups baby arugula
2 large apples, such as Granny Smith, Honeycrisp, Gala or Fuji, cored and thinly sliced
1 bulb fennel, cored and thinly sliced
2 ribs celery, thinly sliced on the bias
1/3 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper


Heat the oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Roast until golden brown and fragrant, 6 to 8 minutes. Let cool to room temperature.
In a large bowl, combine the arugula, apples, fennel, celery and walnuts. Toss with the olive oil and lemon juice, and season to taste with salt and pepper. Serve.

About the recipe

This is a simple autumn salad, perfect for when apples are at the height of their season. Only the fennel bulbs are necessary for this salad, but feel free to slice the stalks and chop the fronds, and add them in as well.