Fennel is one of those vegetables I don’t remember eating when I was growing up, and I think it often gets passed by in the grocery store. But it’s actually so versatile. You can eat it raw, add it to soups, grill it and drizzle with a little balsamic, roast it until it’s caramelized, toss it into pasta or slaws, or cook it slowly with chicken or fish for a mellow, sweet flavour.

In this salad, I’m pairing thinly sliced fennel with crisp apples, peppery arugula, toasted pumpkin seeds, and a bright citrus dressing. It’s light, crunchy, and full of flavour, quick enough for lunch, but also perfect as a side for dinner.

Apple Fennel Arugula Salad

Ingredients

(Serves 4)

Salad:

• 1 large fennel bulb, trimmed and thinly sliced (save a few fronds for garnish)
• 2 crisp apples (Honeycrisp or Pink Lady), cored and quartered, then thinly sliced crosswise into small crescent shapes
• 1/4 cup thinly sliced red onion
• 4 cups baby arugula or a mix of arugula and tender greens
• 1/4 cup toasted pumpkin seeds (pepitas)
• Optional: shaved Parmesan, crumbled goat cheese, or feta

Citrus Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Salt and freshly ground pepper, to taste

Directions

1. Trim the bulb, remove the stalks, and save a few fronds for garnish. Cut the bulb in half lengthwise, remove the tough core, and slice very thinly using a mandoline or sharp knife. If the slices are wide, cut them in half crosswise so they’re easier to eat.
2. Core, quarter, and slice each quarter thinly crosswise to create small crescent shapes that are approximately the same size as the fennel slices.
3. Add fennel, apples, red onion, and arugula to a large salad bowl.
4. In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Sprinkle with pumpkin seeds, add cheese if using, and garnish with fennel fronds. Serve right away.

Tip: If you want to prep ahead, slice the fennel and make the dressing in advance. However, wait to cut the apples until just before serving to prevent browning.

Let Me Know If You Try It

This salad has such a fresh mix of flavours and textures that I think it could win over even someone who’s not sure about fennel. Whether you keep it simple with pumpkin seeds or add a little cheese, it’s quick to make and works in any season. If you give it a try, I’d love to hear what you think. If you swap in pears or change up the greens, please let me know how it turns out!