APPLE ZUCCHINI FENNEL SALAD

As the gardens wind down and orchards brim with apples, zucchini and fennel become the stars of healthy eating. Autumn is a season of abundance, and some of its best treasures aren’t always cooked but enjoyed raw—crisp, aromatic, and bursting with natural sweetness. This APPLE ZUCCHINI FENNEL SALAD is a celebration of texture and brightness, balancing earthiness with juicy crunch and an herby, tangy finish. It’s the sort of dish that revives your taste buds and brings a refreshing counterpoint to fall’s many roasts and stews. With every bite, you’ll taste fall’s orchard sweetness balanced with earth, crunch, and a lively, herbaceous finish.

This recipe draws inspiration from Italian countryside tables, where raw vegetables are celebrated in their purest forms: sliced thin, dressed with citrus and vinegar, and crowned with nuts and aged cheese, high-quality ingredients coming together for something much more than the sum of its parts.

This salad is a fuss-free creation perfect for early fall dinners, holiday tables, or simply when you crave something fresh and surprising. The gentle licorice note of fennel mingles with tart-sweet apple, mild zucchini, sharp red onion, and salty Parmesan, all brought to life with a lemony-minty dressing for a sophisticated yet easy salad for weeknights or entertaining that wows with every bite.

This salad is wonderful as a lively starter for Thanksgiving, holiday potlucks, and brunches or as a light main dish with protein-rich add-ons (grilled chicken or steak) at your next lunch or dinner gathering. It feels equally at home at a lavish dinner party and an everyday meal—refreshing, wholesome, and gorgeous on the table.

Serve this salad as a vibrant starter for holiday gatherings like Thanksgiving, where it lightens and balances heavier entrees; as a refreshing side to roasted meats, poultry, or baked fish; as a main course salad, topped with chickpeas or grilled chicken for protein; or as a show-stopping yet fuss-free dish for brunches or potlucks—easy to prepare, absolutely photogenic, and always a conversation starter.

NOTE:

Nut-free: Use roasted seeds (like pumpkin seeds) for crunch.

Add greens: Toss in arugula or baby spinach for a heartier salad.

Holiday twist: For a Thanksgiving table, add a handful of dried cranberries or pomegranate seeds.

For sweet heat: Add a pinch of chili flakes or a drizzle of raw honey for sweet heat.

This salad can be prepped ahead of time—cut the veggies (except the apple to prevent it from browning) and make the dressing separately and toss it together with freshly sliced apple right before serving.

This salad is more than just a side—it’s an experience in contrasts: tart, crunchy apple against creamy Parmesan; savory nuts against the cool, licorice snap of fennel; and a splash of zippy vinaigrette against mellow, earthy zucchini.

It’s light, yet satisfying. Simple, yet sophisticated. And always—deliciously seasonal.

Bon appétit! Your fork is waiting!

Prep Time10

Total Time10

Course: Salad

Keyword: APPLE ZUCCHINI FENNEL SALAD, easy salad, fall salad, garden vegetables salad, zucchini salad

Servings: servings

Calories: 236kcal

Ingredients

1 large apple thinly sliced or julienned
1 zucchini thinly sliced or ribboned
1 fennel bulb cored and thinly sliced
1 red or yellow pepper cored and cubed or thinly sliced
1 small red onion thinly sliced
¼ cup Parmigiano Reggiano (Parmesan) cheese broken into small shards or thin slices
3 TBSP extra virgin olive oil
1 TBSP fresh lemon juice
1 TBSP red wine vinegar
¼ cup walnuts toasted and roughly chopped
salt to taste
ground black pepper to taste
handful fresh mint leaves roughly chopped

Instructions

Using a mandoline or sharp knife, slice the apple, zucchini, fennel, and red onion as thinly as possible. Cut the red pepper into cubes or thin slices. Place in a large bowl.
In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and ground black pepper. Pour the dressing over the sliced vegetables. Toss gently until everything is evenly coated.
Roughly chop lightly toasted walnut pieces. and add to the salad. Scatter over the Parmesan pieces and chopped or torn mint leaves. Gently toss again or arrange on a serving platter.
For maximum crunch and brightness, serve fresh. This salad pairs beautifully with roasted chicken, pork, or as a refresher before the main meal.

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