Photo of Spiralized apple and fennel salad by WW

Spiralized apple and fennel salad

Total Time
20 min
20 min
0 min
Sweet apples balance the slight pepperiness of watercress and the anise flavor of fennel in this delicious salad. Toasted walnuts add a wonderful crunch and deep flavor. Simple to prepare in only 20 minutes, this salad can be made ahead if you toss in the watercress just before serving. Top with roasted chicken breast or grilled salmon fillet for a filling and delicious dinner salad. Leave it plane and serve for an easy and clean lunch. Cut the portion in half and serve eight guests at Thanksgiving or Christmas dinner. Roasted meats pair well with this salad, including pork tenderloin. Make this to introduce fennel to kids with the familiar apple presence to ease them into the new ingredient.


Extra virgin olive oil

4 tsp

Lemon zest

1 tsp

Fresh lemon juice

4 tsp

Uncooked shallot(s)

1 Tbsp, minced

Kosher salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Uncooked fennel bulb(s)

1 medium, with fronds

Fresh apple(s)

2 medium, (Gravenstein, Braeburn, Gala, or Pink Lady)

Fresh watercress

1 bunch(es), trimmed (4 c leaves)

Chopped walnuts

3 Tbsp, toasted


  1. In a large bowl, whisk together oil, lemon zest and juice, shallots, salt, and pepper. Chop enough fronds from fennel to equal 2 Tbsp; stir into dressing.
  2. Insert 1 apple into spiralizer so that core is aligned with round steel spindle. Spiralize apple with chipper blade into twisty noodles; toss with dressing to coat. Repeat with remaining apple.
  3. Trim fennel; leave core intact. Spiralize fennel bulb with shredder blade into thin strips; add to bowl with apples.
  4. Add watercress to bowl; toss to coat and sprinkle with walnuts.
  5. Serving size: about 1 3/4 c