Full of flavor and crunch, this Fennel, Apple & Celery Salad is so tasty + satisfying. Easy to make in just 15 minutes and tied together with a quick lemon dressing, this salad will have you loving your veggies.

Fennel Apple & Celery Salad on a white platter with silver tongs. There is a striped napkin and bowls of ingredients on the table next to the platter.

Salads are basically the original veggie-loaded dish. But, if we are being totally honest, salads have the potential to go a bit in the boring direction. And boring veggies are not veggies we are excited about eating often! So, let’s keep salads delicious, interesting, and full of flavor….starting with this Fennel, Apple & Celery Salad.

Fennel, apples and celery are a magical flavor combination that is downright refreshing. And not only is this easy peasy salad full of great flavor from plants, but it is also full of crunch and delicious textures. Personally, a salad with satisfying textures is * almost* as important as it tasting amazing…and luckily this salad has both. All tied together with with a simple (yet flavorful) vinaigrette, this salad is done as quickly as you can chop the veggies and apple (about 10-15 minutes) and will steal the show at any meal. No cooking required, meatless, and easy to make dairy-free or nut free by simply omitting cheese or nuts, this salad is sure to become a favorite.

Ingredients for fennel apple celery salad on a table before being prepped.
Ingredients: celery stalks, fennel bulbs, apple, slivered almonds, Dijon mustard, reserved celery leaves, Parmesan cheese, salt, pepper, lemon juice, olive oil, maple syrup or honey.

How to make lemon dressing for Fennel, Apple & Celery Salad

Ingredients:

  • Dijon mustard
  • honey/maple syrup
  • lemon juice
  • olive oil
  • salt
  • pepper

Combine in a bowl and whisk together until well combined.

While this salad is best enjoyed freshly made, the vinaigrette dressing can be made up to 3 days ahead of time and stored in the fridge. Once ready to use, let dressing come to room temperature before adding it to the salad.

In a small bowl, whisk the Dijon mustard, honey, lemon juice, olive oil, salt, and pepper until combined.

How to make Fennel, Apple & Celery Salad

A person thinly slicing a fennel bulb on a wooden cutting board with a knife.
Cut fennel bulb in half then slice very thinly (reserve some of the fennel tops for garnish)
A person cutting a stalk of celery at an angle on a wooden cutting board with a knife.
Very thinly slice celery on an angle. Be sure to save ½ cup light green leaves from the center of the celery…they add so much flavor!
A person cutting an apple into matchsticks on a wooden cutting board with a knife.
Cut apple into matchsticks.
The ingredients for fennel apple celery salad in a white bowl before being tossed together.
Add the sliced celery, celery leaves, fennel, and apple to a large bowl. Top with vinaigrette. Toss to combine.

Fennel Apple & Celery Salad on a white platter with silver tongs. There is a striped napkin and bowls of ingredients on the table next to the platter.
To serve, transfer the salad to a serving bowl or platter. Scatter the nuts, cheese (if using), and some torn fennel tops over the salad.

Suggested adaptations + tips

  • Don’t have or want to include the fennel? Replace it with another 2 to 3 stalks of thinly sliced celery.
  • The tender celery leaves at the center of the celery hearts have so much flavor. Don’t forget to add them to the salad!
  • Like a hint of onion flavor? This salad would be great with some thinly sliced red onion, sliced scallions, or some fresh chives.
  • For a dairy-free version, just omit the cheese. It’s still a great salad without it.
  • The vinaigrette dressing can be made up to 3 days ahead of time. If refrigerated, allow to come to room temperature before adding it to the salad.

Other deliciously satisfying salads

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Fennel Apple & Celery Salad on a white platter with silver tongs. There is a striped napkin and bowls of ingredients on the table next to the platter.
Fennel, Apple & Celery Salad served and ready
5 from 3 votes

Fennel, Apple & Celery Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Cuisine: American
Course: Salad
Author: Taesha Butler
Full of flavor and crunch, this Fennel, Apple & Celery Salad is so tasty + satisfying. Easy to make in just 15 minutes and tied together with a quick lemon dressing, this salad will have you loving your veggies.
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Ingredients
 

  • 6 stalks celery, very thinly sliced on an angle, plus ½ cup light green leaves from the center of the celery
  • 1 large fennel bulbs, or 2 small bulbs, cut in half then very thinly sliced (reserve some of the fennel tops for garnish)
  • 1 medium apple, such as Honeycrisp, cut into thin matchsticks
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 Tablespoon fresh lemon juice
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup sliced almonds , or any chopped nuts such as walnuts or pecans
  • ¼ cup shaved Parmesan cheese, optional

Instructions
 

  • Add the sliced celery, celery leaves, fennel, and apple to a large bowl. Toss to combine.
    Sliced apple, fennel, and celery in a white bowl before being tossed together.
  • In a small bowl, whisk the Dijon mustard, honey, lemon juice, olive oil, salt, and pepper until combined.
    Ingredients for vinaigrette in a small glass bowl before mixing together.
  • Pour the vinaigrette over the salad and toss to coat. Taste and add more salt and pepper as needed.
  • To serve, transfer the salad to a serving bowl or platter. Scatter the nuts, cheese (if using), and some torn fennel tops over the salad. This salad is best if eaten right after it’s assembled.

Notes

Suggested Adaptations + Tips
  • Don’t have or want to include the fennel? Replace it with another 2 to 3 stalks of thinly sliced celery.
  • The tender celery leaves at the center of the celery hearts have so much flavor. Don’t forget to add them to the salad!
  • Like a hint of onion flavor? This salad would be great with some thinly sliced red onion, sliced scallions, or some fresh chives.
  • For a dairy-free version, just omit the cheese. It’s still a great salad without it.
  • The vinaigrette dressing can be made up to 3 days ahead of time. If refrigerated, allow to come to room temperature before adding it to the salad.
Calories: 147kcal, Carbohydrates: 11g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 3mg, Sodium: 332mg, Potassium: 346mg, Fiber: 3g, Sugar: 7g, Vitamin A: 283IU, Vitamin C: 8mg, Calcium: 102mg, Iron: 1mg