Fennel Apple Salad: You Don’t Want to Miss This Delicious Dish!

May 09, 2016 @ Project Juice

This fennel apple salad is an easy-to-make, beautiful crowd-pleaser offering healthier play on a classic dressing.

The sharp taste of arugula mixed with a very light anise flavor from fennel, sweetness from apple, and crunchy, nuttiness of walnuts is a lovely mix of flavors and textures. Top it off with the tart, yet sweet honey-mustard vinaigrette and you have a winner! 

Opting to make your own dressing offers a healthier version than most store-bought honey mustard sauces – many of which contain high fructose corn syrup, hydrogenated oils, and any number of preservatives. All of the ingredients in this vinaigrette are not only kitchen staples, but also serves up some powerful benefits! Apple cider vinegar is alkalizing to the body and good for digestion. Flax seed oil is a good source of omega-3 fatty acids and fiber (may be substituted with olive oil). True dijon mustard is low in calories, but packed with natural flavor without the addition of sugars. Sustainably sourced honey is packed with vitamins and minerals (may be substituted with maple syrup for a vegan option). Once you try this simple honey-mustard vinaigrette, you’ll never want the store-bought stuff again! 

Fennel Apple Salad with Honey Mustard Vinaigrette

Serves: 4

Total Time: 25 minutes (Prep: 20 minutes | Assembly: 5 minutes)


  • 4 c. arugula
  • 1 small fennel bulb
  • 1 apple
  • ½ c. walnuts, roughly chopped
  • 1 tbs. apple cider vinegar
  • 2 tbs. flax seed oil (or olive oil)
  • 2 tsp. dijon mustard
  • 1 tsp. honey (or maple syrup for vegan alternative)
  • Salt + pepper to taste

To prepare fennel: cut off the bottom stem of the fennel bulb. Either using a microplane or a sharp knife, carefully cut the fennel into very thin slices. Set aside.

To prepare apple: remove the stem and seeds. Use a microplane, a knife, or a spiralizer to cut the apple into very thin slices. Set aside.

For the dressing: in a small bowl or jar, whisk or shake together the apple cider vinegar, flax seed oil, dijon mustard, and honey until combined.

In a large bowl, add the arugula, fennel slices, apple slices, and chopped walnuts. Drizzle the dressing on top, add salt and pepper to taste, and toss together. Serve immediately.

Delicious, simple and GOOD FOR YOU! Drawing on inspo from Michael Pollan’s, In Defense of Food: An Eater’s Manifesto, we encourage you to remember Rule 2, “If You Can’t Say It, Don’t Eat It. Don’t buy products with more than five ingredients or any ingredients you can’t easily pronounce.”

Author: Project Juice

Co-Founder of Project Juice, Marra also holds a certification from Long Beach Dance Conditioning as a Pilates instructor, and is also a certified personal trainer from the Academy of Sports Medicine, a certified Gyrotonic instructor, a certified nutritional consultant and a Level 2 Reiki Practitioner. When she is not coaching people through Project Juice, she is a highly recommended personal trainer and Pilates instructor.