Fennel and Apple Salad With Honey Yogurt Dressing

Heathy fennel and apple salad recipe

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
108 Calories
4g Fat
17g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 108
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 40mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Protein 4g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Apples, apples, everywhere—it's one of the joys of fall. While apple pie, apple crisp, apple muffins, and apple sauce are certainly divine, sometimes a break is necessary between cozy fall treats.

Apples shine in this healthy salad recipe that is also refreshing and bright, a lovely naturally gluten-free side dish for any occasion. 

Cortland apples, with their juicy tart sweetness, pure white flesh, and ruby red skin work especially well in this slaw. Cortlands are also slow to brown when sliced and exposed to the air, so the salad maintains a stunning brightness.

Fennel is a vegetable that peaks in the fall and bears a slight anise—or licorice—aroma and flavor. This anise flavor pairs well with the tart and sweet essence of the apples. Both are crisp and refreshing and come together in a fall salad that's crunchy and light. 

The apples and fennel bulb are sliced matchstick thin with a mandoline slicer (or julienne peeler) then tossed with a creamy, yet healthy dressing of non-fat Greek yogurt and honey. Tangy with a hint of sweetness that balances the other tart, sweet, anise flavors, this fall salad is delicious as a fall side dish or for a special occasion such as Thanksgiving. 


  • 2 large Cortland apples
  • 1 bulb fennel
  • 1/4 cup non-fat Greek yogurt
  • 1/2 tablespoon honey
  • 2 tablespoons pecans or walnuts (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fennel and apple salad
    The Spruce Eats / Diana Chistruga
  2. Wash apples and trim off both ends. Slice in half and run each apple smooth side down along a mandoline to slice into matchsticks. The seeds will fall out in the process.

    Slice apple
    The Spruce Eats / Diana Chistruga
  3. Alternatively, you can slice into matchsticks with a sharp knife or julienne peeler.

    Sliced apples
    The Spruce Eats / Diana Chistruga
  4. Trim both ends of the fennel bulb and discard. Slice in half and remove the tough inner core, which looks like a white triangle starting from the base and extending up to the center of the bulb.

    Trim fennel
    The Spruce Eats / Diana Chistruga
  5. Run each fennel half smooth side down on a mandoline to thinly slice (it's okay if they don't come out equal size like the apples). You can also thinly slice with a sharp knife or julienne peeler. 

    Chop fennel
    The Spruce Eats / Diana Chistruga
  6. Combine the apple and fennel slices together in a medium-size mixing bowl along with half the chopped pecans.

    Combine apple and fennel
    The Spruce Eats / Diana Chistruga
  7. In a small separate bowl, whisk together the Greek yogurt and honey. Pour over the apple and fennel and toss to coat.

    Whisk together greek yogurt and honey
    The Spruce Eats / Diana Chistruga
  8. Garnish with remaining pecans and serve immediately. Or cover and chill, garnishing with pecans prior to serving.

    The Spruce Eats / Diana Chistruga


  • Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Recipe Variation