Fennel Apple Salad

This simple fennel apple salad is combined with barberries, walnuts, and dill to make a perfectly seasonal side dish. Ten minutes and one bowl is all you need! 

Fennel Apple Salad-8
My grandma has the weirdest taste buds when it comes to dessert. She says she hates chocolate, though I’ve caught her a few times with her hands in a box of See’s. Her real dessert loves are lemon anything and black licorice. Lemon I understand, since a lemon bar or meringue pie sometimes hits the spot. But black licorice I can’t quite figure out. I don’t think I’ve ever even swallowed a piece because it’s been so quickly spit out. I normally wouldn’t touch the stuff to begin with, but Good and Plenty’s have tricked me a few times with their pretty candy coating. Gram doesn’t even need the pretty packaging. She just eats black licorice straight up, no chaser.

Fennel Apple Salad-6

Because of my disgust with black licorice, I’ve had a hard time figuring out what to do with fennel. Its smell is reminiscent of licorice which turns me off. But, I’ve had some tasty fennel dishes at restaurants, so I knew it had hope. I bought a fennel at the market a few weeks ago with determination to figure out what to do with it.

Fennel Apple Salad_V-3

And I did. I saw many salads with apple and fennel combined, so I tried it out. Just apples and fennel were a little plain so I added some goodies to jazz it up a bit. Walnuts for more texture, barberries for a tart sweetness, and dill for combining all the flavors together.

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Grab the goods. 

Fennel Apple Salad

Thinly slice the fennel and apple with a mandolin or knife. 

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Add the lemon dressing. 

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And look at that. Ten minutes of salad making and I’m eating licorice-esque fennel.

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Gram would be proud (right, Gram?). 

Fennel Apple Salad
Serves 2
A simple fennel apple salad filled with barberries, walnuts, and dill is a great seasonal side dish.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 fennel bulb
  2. 1 apple
  3. juice of 1 lemon
  4. 1 tablespoon extra virgin olive oil
  5. ½ cup // 65 grams chopped walnuts
  6. ¼ cup // 30 grams barberries*
  7. 4 sprigs of dill, chopped
  8. salt and pepper to taste
  1. With a mandolin or knife, thinly slice the fennel bulb. Discard the top, or save it for vegetable stock. Thinly slice the apple as well. Stir all the ingredients together in a bowl. For serving, sprinkle with extra barberries, walnuts, and dill.
  1. *Feel free to swap in dried cranberries if you have it on hand
Caitlin Ball https://caitlinball.com/

4 Responses

  1. This salad looks SO pretty! I’m the same way about fennel because I hate black licorice. I seem to always get fennel in my CSA though, so I’m always looking for new ways to use it. Oh, and your gram sounds a lot like my dad – lemon desserts (especially lemon meringue) are his favorite and he LOVES black licorice. He also loves black jelly beans and stock piles them around Easter. So crazy!

  2. This looks like such a delicious salad! I definitely want to try this one next time I head to the grocery store. I love that you added dill to it! Thanks so much for sharing!

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