This is a spin on a salad I had at a dinner party a few weeks ago that I absolutely LOVED. It’s the perfect combination of crunchy, sour, sweet and refreshing flavours in every bite.


Truth be told I am a sucker for anything pickled, especially onions. I’ve tried making many different variations of pickled onions before, but this recipe is by far the easiest. These pickled red onions require just a few ingredients and are ready in only 1 hour, although if you leave them to soak for a few hours longer they taste even better. I have become such a big fan of preparing onions this way that I now always have a jar of them in my fridge to add to salads or serve on hamburgers.


Besides the vibrant pickled onions there are lots of other great flavours in this dish. The base of the salad is fennel, which adds a delicious crunch and mild licorice flavour to the dish. Fennel is in season this time of year and unlike the fresh leaves grown from the top of the plant which have a strong anise flavour, the bulb tastes much more subtle when sliced very thinly. Slices of apple add delicious sweetness to each bite and help to balance out the bold flavour of the pickled onions.


This is a great salad to serve as a side dish but has enough bold taste to stand alone on its own as an appetizer or main for lunch. It also keeps incredibly well and leftovers can be enjoyed for up to 2 days even when dressed.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Fennel, Pickled Onion & Apple Salad

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Ingredients

Pickled Onions

  • 1 red onion
  • 1/2 cup apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp salt

Salad

  • 2 fennel bulbs
  • 1 apple
  • 1/2 cup toasted almonds halved
  • 1 tbsp fresh parsley chopped

Dressing

  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh parsley finely chopped
  • juice from 1 lemon
  • 1/4 tsp salt

Instructions

  • The pickled onions should be made at least 1 hour before serving the salad. Start by cutting the red onion into thin slices.
  • In a bowl whisk together the apple cider vinegar, honey and salt until well mixed. Then add in the sliced onion making sure that it is all fully submerged in the liquid. Allow to sit for minimum 1 hour until softened. Taste the onions approximately half way through pickling and add more honey if you prefer them to be sweeter.
  • Using a mandolin or a sharp knife finely slice the fennel bulbs into very thin slices. Wash the apple, cut in quarters and remove the core. Then also cut the apple into thin slices.
  • In a salad bowl combine the sliced fennels and apples, halved almonds and the pickled onions.
  • In a small bowl whisk together the ingredients for the dressing. Toss the salad with the dressing and sprinkle with fresh parsley before serving.