Herbal Fennel Arugula Salad

Completed salad on a plate

A well-crafted salad should be more than just a collection of greens—it should have layers of texture, flavor, and nourishment. This arugula, fennel, and apple salad is a perfect example, combining the peppery bite of arugula, the crisp sweetness of apple, and the delicate anise-like flavor of fennel. Tossed with a light vinaigrette dressing, it’s refreshing, vibrant, and packed with nutrients, making it an ideal side dish or a light meal on its own.

Fennel isn’t just a flavorful addition to this salad; it’s also an herb with a long history of medicinal use. Rich in antioxidants and phytonutrients, fennel supports digestion and reduces bloating. It’s also a great source of vitamin C, potassium, and fiber, all of which contribute to immune health and heart function. In traditional herbal medicine, fennel seeds have been used to aid digestion and relieve stomach discomfort, making this ingredient as functional as it is delicious.

Fennel bulb cut in half, over the finished salad

Pairing fennel with arugula and apple enhances both its flavor and its health benefits. The slight bitterness of arugula balances the sweetness of the apple, while fennel brings a subtle licorice note that ties everything together. Whether you’re looking for a light, detoxifying dish or simply a fresh and flavorful salad, this recipe delivers both taste and nourishment in every bite.

A key part of this salad is the method of slicing the apple and fennel. I used a mandolin to get very thin slices to create an even texture. If you don't have a mandolin, use a sharp knife to get thin slices. 

Thinly sliced fennel on a cutting board

Step-by-step Recipe

I started by thoroughly washing a bulb of fresh fennel. Using a mandolin, I very thinly sliced half a bulb of fennel, as well as one whole Honeycrisp apple. 

Before assembling the salad, make the dressing. Combine olive oil, Dijon mustard, apple cider vinegar, salt and pepper, and whisk together. 

Completed dressing in a bowl

Add the arugula to a bowl and drizzle on about half of the dressing. Add in the fennel and apple as well as crushed walnuts. Drizzle on the other half of the dressing and toss the salad! 

Competed salad on a plate with apples and fennel in the background

Recipe: Herbal Fennel Arugula Salad

  • 1 Package of baby arugula
  • ½ Bulb fennel
  • 1 Whole Honeycrisp apple
  • ¼ Cup crushed walnuts 

Dressing: 

  • ½ Cup olive oil
  • 1 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • ¼ Tsp salt
  • Black pepper, to taste

Instructions:

Using a mandolin or sharp knife, thinly slice fennel and honey crisp apple. To make the dressing add all ingredients in a small bowl and whisk together. Add arugula to a bowl and drizzle about half of the dressing over it. Add fennel, apple, and walnuts and the other half of the dressing and toss everything together. Enjoy!

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.

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