Seriously Good Apple Salad

This crisp, refreshing apple salad with celery and fennel is a vibrant fall side dish featuring a creamy, tangy dressing and toasted nuts. It’s easy to prepare and perfect for everyday meals or festive holiday spreads.

Why You’ll Love This Recipe

• Ready in just 10 minutes

• Features a creamy, zesty dressing

• Combines sweet, tart, and earthy flavors with perfect crunch

• Easily adaptable with different herbs, nuts, or greens

• Great make-ahead option for gatherings and dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 2 medium apples, cored and thinly sliced

• 3 celery stalks, peeled and sliced

• 1 fennel bulb, cored and thinly sliced

• 1 scallion (green onion), finely chopped

• ¼ cup fresh dill, finely chopped

• ½ cup toasted pecans, walnuts, or hazelnuts

For the Dressing

• 1 tablespoon Dijon mustard

• 3 tablespoons apple cider vinegar

• 1 teaspoon maple syrup

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons crème fraîche (or substitute with mayo, sour cream, or plain yogurt)

• Salt and freshly ground black pepper, to taste

Directions

1. In a large salad bowl, whisk together Dijon mustard, apple cider vinegar, and maple syrup.

2. Slowly whisk in olive oil until the dressing is creamy and emulsified.

3. Add crème fraîche, a pinch of salt, and black pepper. Taste and adjust seasoning as needed.

4. Add sliced apples, celery, fennel, scallion, dill, and toasted nuts to the bowl.

5. Toss gently until everything is evenly coated in the dressing.

6. Garnish with fennel fronds, if available, and serve immediately.

Servings and Timing

• Yields: 4 servings

• Prep time: 10 minutes

• Cook time: 0 minutes

• Total time: 10 minutes

Variations

• Use Greek yogurt, sour cream, or mayo instead of crème fraîche

• Swap dill for mint, chives, or parsley

• Add arugula, spinach, or kale for a leafy boost

• Include blue cheese, goat cheese, or crumbled bacon for extra richness

• Mix in raisins, dried cranberries, or thinly sliced red onions for added sweetness or tang

Storage / Reheating

• Store in an airtight container in the fridge for up to 2 days

• The vinegar in the dressing keeps apples from browning

• Stir gently before serving leftovers

• Do not reheat — this is a cold salad

FAQs

1. Can I prep the apples in advance without them browning?

Yes, the vinegar in the dressing helps prevent browning. Slice apples shortly before assembling for best results.

2. Can I replace the fennel?

Yes, try using thinly sliced cucumber or cabbage if fennel isn’t available.

3. Do I need to toast the nuts?

Yes, it enhances their flavor and adds a crunchy texture.

4. Can I substitute the maple syrup?

You can use honey or agave syrup as an alternative.

5. Is this salad vegetarian?

Yes, and it can be made vegan by using plant-based yogurt or mayo.

6. What proteins pair well with this salad?

Grilled chicken, pork tenderloin, or salmon are all great options.

7. What’s the difference between crème fraîche and sour cream?

Crème fraîche is milder and creamier, but both work well in the dressing.

8. Can I use multiple types of apples?

Absolutely. Mixing varieties like Granny Smith and Honeycrisp adds depth.

9. Is cheese a good addition?

Yes, blue cheese or goat cheese pairs well with the sweet and tangy notes.

10. Can I make the dressing ahead of time?

Yes, it keeps well in the fridge for 1–2 days. Whisk again before using.

Conclusion

This seriously good apple salad is a standout dish for any season, especially fall. It combines crisp textures, refreshing flavors, and a creamy dressing in one effortless bowl. Whether served with roasted meats or as a vegetarian main with added greens, it’s a versatile, crowd-pleasing recipe you’ll come back to often.