This Fennel Apple Salad, with pineapple and a zingy honey ginger dressing, is fresh and bright and absolutely delicious! It’s a crisp salad that perks up your plate during the fall and winter months with its celebration of in-season produce.
This Fennel Apple Salad is a sunshine-y platter of flavor that incorporates our beautiful fall and winter harvest. If you haven’t explored the goodness of fresh fennel, be sure to stick around. And we all know how crisp, juicy apples add so much life to salads – I tuck them in whenever I can. A couple more great salads with apples include my Winter Apple Salad and Fall Harvest Salad!
What Makes This Simple Salad a Standout
The inspiration for this recipe comes from a family vacation many years ago, while on a cruise in the Southern Caribbean. (My Chocolate Mousse Cups are another such recreation, another cruise memory favorite!) The salad’s colors are what first drew me in, along with my curiosity about fennel – but its flavors are what made me take tasting notes so I could make this at home to enjoy again and again!
What you can expect:
- Unique fennel flavor. I did not grow up eating fresh fennel. And, to be totally honest, I rarely see fresh fennel in recipes or on restaurant menus. It’s likely that the anise flavoring and scent keep a good portion of people away…I know our daughters are not fans of black licorice (much to my dad’s dismay, as he keeps black licorice candy always at the ready). But this salad’s use of fennel, with its unique subtly sweet anise flavor, is definitely what won me over!
- Fresh, crisp textures + sunny colors and flavor. Every bite features a mix of crispity-crunchity fennel, apple, and sweet peppers, plus juicy pineapple, for a refreshing, satisfying, and FUN salad.
- The best dressing. I whisked up one of my favorite dressings ever, my Grandma Renelt’s Fresh Ginger Dressing. It’s sweet with honey, zippy with fresh ginger. So. Good. And absolute perfection with the rest of this salad’s ingredients.
Also – if you’d like to see more about that cruise, just scroll down past the recipe card at the end of this post.
Enjoy!
What You’ll Need
Here’s the fresh and flavorful ingredients you’ll need for this awesome fennel apple salad. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Apple – Granny Smith apples bring some tart with the sweet, offering a nice contrast with the pineapple.
- Lemon juice – Not only does this brighten the flavor, it also keeps the apple from browning.
- Pineapple – I use fresh pineapple, but if that’s not an option, you can use thawed frozen pineapple. I don’t recommend canned, as the flavor is a little more one-note.
- Bell pepper – I use a combination of red bell pepper and yellow bell pepper.
- Fennel – You’ll need the bulb and also the fronds.
- Parsley – Italian parsley adds a fresh, herbaceous element.
- Ginger Dressing – For some zip, zing, and a little warmth to bring it all together.
How to Make Fennel Apple Salad
It’s easy as can be! Here’s what you’ll need to do.
- Prep the apple. Toss the sliced apple with the lemon juice, making sure it’s evenly coated. Then slice and chop the rest of the fresh ingredients.
- Make the ginger dressing. Just shake up the ingredients in a jar, or use an immersion blender to combine completely smooth.
- Combine the ingredients. Fold together the pineapple, bell peppers, and fennel; add the apples, parsley, and fennel fronds, and fold again.
- Dress the salad. Drizzle the salad with about ⅓ cup of the ginger dressing and gently fold to combine.
- Chill. Refrigerate the remaining dressing. And refrigerate the salad for 1 to 4 hours, then toss again before serving. Add more dressing if needed.
Brenda’s Tips & Variations
I have a few pointers and variation ideas for this fennel apple salad.
- Slice the fennel very thin. A mandoline works best for the perfect crisp texture. Although I do really like fresh fennel, I find that bigger pieces are a bit overwhelming; thinner means they’re evenly distributed throughout the salad and every bite is balanced.
- And then, slice everything thin! I like to offer similar sized slices of all the fresh ingredients. It just looks more pleasing and is easier to eat.
- Make the dressing in advance. You can make the dressing the day before. Not only does this save time if you’re serving this to guests, but it also lets the flavors meld. Just know that the oil can solidify when refrigerated, so be sure to set it out before you start prepping the salad.
- Enjoy it cold. This salad’s crisp texture benefits from being served cold. I like to remove it from the fridge 5-10 minutes prior to serving, to take off the biggest chill while still taking advantage of the refreshing coldness.
- Use other peppers. While I like red and yellow sweet bell peppers best for this salad, orange and green would also work well. Green ones will lend an earthier, grassier flavor with a touch of bitterness.
- Try different apples. Honeycrisp, Cosmic Crisp, and Pink Lady are other great options. And when Haralsons are available (a late fall Minnesota variety), I definitely like to include those – I love their tartness!
- Make it spicy. Add some thinly sliced jalapeño, for a touch of heat. It’s a delicious pairing with pineapple.
- Swap in other herbs. Fresh mint, basil, or cilantro would all work in this salad.
What to Serve With Fennel Apple Salad
This salad is a refreshing, light side that goes well alongside so many dishes. Here are few hand-picked main dish offerings to choose from:
- Crockpot Ham (Ham is so yummy with pineapple!)
- Lemongrass Chicken
- Sweet & Smoky Grilled Salmon
- Jerk Shrimp
- Anything glazed with Teriyaki Sauce!
How to Store
Store fennel apple salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as the salad chills and the ingredients have a chance to mingle.
Also remember – if you have some Ginger Dressing in the fridge, you can always slice up some fresh apple, fennel, pineapple, and bell peppers, to create an easy and delicious just-made salad any time you like!
More Fresh Salad Recipes
Fennel Apple Salad With Pineapple & Ginger Dressing
Ingredients
- 1 large Granny Smith apple, cored and thinly sliced (leave the skin on)
- 2 teaspoons freshly squeezed lemon juice
- 1 half pineapple, exterior skin and core removed, and flesh thinly sliced and cut into 1" pieces
- 1 medium red bell pepper, cored and diced
- 1 medium yellow bell pepper, cored and diced
- 2 cups thinly sliced fennel (core removed)
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh fennel fronds
- Ginger Dressing
Instructions
- Place apple slices in a medium bowl and sprinkle evenly with lemon juice. Toss lightly to coat.
- In a large bowl, fold together pineapple, red pepper, yellow pepper, and fennel. Fold in apple slices, chopped parsley, and chopped fennel fronds.
- Create the Ginger Dressing and drizzle about ⅓ cup over the salad; fold gently a few times to combine.
- Chill the salad for 1-4 hours before serving. Right before serving, fold the salad a few times to combine. Add more Ginger Dressing if needed. Keeps well in the refrigerator for a few days.
Notes
- inspired by a fresh salad we enjoyed on the Carnival Breeze
- Nutritional data is calculated without the dressing, as the numbers will vary depending on the amount you use.
Nutrition Information:
This post was originally published in 2016, then updated in 2025. Our family was honored to be sponsored guests aboard the Carnival Breeze with Carnival Cruise Line, where I first enjoyed a fennel apple salad.
Where this Recipe Inspiration Came From
Back in 2016, our family enjoyed a cruise with Carnival Cruise Line. We stopped at several ports in the Southern Caribbean and enjoyed so much delicious food aboard the ship. I captured food highlights in the photos below, including a day in Miami, so you can see for real what our dining experience was like – enjoy!
Miami
I had never been to Miami before, so when our Carnival Breeze cruise itinerary had us departing from the Port of Miami, I was excited to explore this new city. We grabbed a taxi to South Beach, first chance we got!
We stayed in the downtown Miami area, at the Inter-Continental, overlooking picturesque Biscayne Bay and Port of Miami. As soon as Blake looked out over the bay, he immediately recognized that this was the exact same port he had been to when vacationing with Carnival as a kid. It was great fun to wake up on the morning of our cruise departure to see our ship, the Carnival Breeze, from our hotel room window!
The ocean is a novel thing to us Minnesotans. We just had to stick our toes in the water while exploring South Beach!
We found a sweet little taco stand a couple blocks off the beach. At Taquiza, we sat on short stools along the street under the canopy of tall palm trees, enjoying some of the most delicious tacos I’d had in a very long time.
The corn and blue masa are ground in-house for their tortillas. And the taco flavors are extra beautiful. The carnitas taco (top) was flavored with orange, cinnamon, and clove. The al pastor (right) was delicious with guajillo chile, sour orange, and charred pineapple. And the rajas (bottom) featured charred poblano and onion, marjoram, crema, and aged cojita.
But what caught our attention the most were the hand-torn masa chips and fresh guac. Those fresh-from-the-fryer chips were like nothing any of us had ever eaten before, crispy on the outside and pillowy-chewy on the inside. So crazy fabulous. One order was not enough!
From those who have never cruised with Carnival before, we often hear:
- How big are the rooms?
- How was the food?
Carnival Rooms
So here is a picture of our balcony room, with a queen bed (that can be split into two twins), a twin sofa bed, and a twin Murphy bed that folded down from the ceiling. There was ample closet and drawer space for clothing (unpack your suitcases and store them under the bed), and a bathroom with a toilet, sink, and (very small) shower. Our family of four (with two young daughters) was very comfortable with these accommodations during our 8-day cruise.
If you’re considering a cruise for the first time, and wondering about the added expense of a balcony room…I would highly encourage you to do so if you’re able. I think the balcony is part of the cruising experience. It offers daylight into your room, plus your own personal space for fresh air and views of sunrises and sunsets in your pajamas.
Carnival Food
We had a wonderful food experience aboard the Carnival Breeze. There was an amazing amount of variety, from their breakfast/lunch/dinner buffets (where the inspiration came from for my Apple Fennel Salad recipe in this post), to specialty restaurants featuring Italian fare, steaks, and sushi…and SO MUCH more.
Our oldest daughter enjoyed this mac & cheese with bacon during one of the sea day brunches.
Presentation was always evident, no matter if you were selecting dishes from the buffet lines or sitting down in one of the specialty restaurants or dining rooms.
This was the fresh fruit dish that we ordered each morning at the sea day brunch. But I was equally, if not more, impressed by the fresh fruit presentations at each of the buffets every single day. How this crew managed to display so much perfectly cut fresh fruit, for a ship hosting a few thousand guests…it’s quite incredible to think about.
Carnival encourages their guests to have fun, even when it comes to eating. Blake ordered this Funnest French Toast for breakfast one day, available on the menu at the sea day brunch.
And there were so many yummy dessert offerings at each buffet, with great variety from day to day. These chocolate meringue cookies were huge, almost 4″ across, and definitely a favorite. The exterior was thin and crispity, giving way to a soft and fudgy center. I enjoyed mine with a twist of strawberry froyo. Which brings up another fun dessert option…the ship’s self-serve frozen yogurt and ice cream station was a big hit with our family!
We celebrated Valentine’s Day with dinner at the Italian specialty restaurant (with a minimal additional fee to eat there), Cucina del Capitano. We enjoyed both the atmosphere and our meal, but what I’ll remember most was the Italian Coffee. It was super hot, spiked with almond flavored liqueur, and topped with a heap of whipped cream and a cherry.
I also fell in love with tiramisu here. I’ve tried to love it in the past, several times in fact, but have never been impressed. The tiramisu at this restaurant was dreamy good!
Cherry on Top was a little candy shop on the Breeze.
Besides the buffets, dining rooms, and specialty restaurants, there were a number of other dining options to choose from.
Blue Iguana Cantina offered freshly made tacos and burritos to your specifications. Whatever you wanted, you got. All you had to do was ask. I especially liked their fresh salsas and toppings.
Once we tried the pizza from Pizza Pirate, eating here at least once a day became our routine. It was delicious and super casual, housed on the back end of the ship on the Lido Deck, right next to the pool where our family liked to hang out. And open 24 hours a day!
I saved the cheeseburgers and fries until the end. Because they were just THAT GOOD!
The burgers at Guy Fieri’s Burger Joint were beefy and juicy and so wonderful, and quickly became another part of our daily dining routine. Even if we shared a burger between two or three of us, or just plain ordered a platter of their awesomely seasoned fries…the temptation was too much to pass by!
I hope this post helps to answer any questions you may have about the staterooms and food on Carnival, specifically the Carnival Breeze that we were on. Just FYI, not all food venues listed here are available on every single Carnival ship.
Memories <3
I love fennel and apple slow but have never thought to add pineapple! It’s so vibrant!
I love raw fennel in salads- so much healthy fiber, great flavor and tons of crunch! I haven’t cruised Carnival in years but I think that needs to change!
Oh yum! That’s all I can say to all that delicious food! What a great way to travel!
Brenda, it looks like you and your family had a great time on the cruise. I am very ready to go on another one. That cheeseburger looks absolutely incredible, but your salad looks even better! I’ve never had fennel and I would love to try it in this recipe.
The colors and texture in this salad are amazing and the cruise looks like it was too!
First of all, that salad looks so bright, crisp, & refreshing! :) And second of all- your room on the cruise ship looks amazing! I have never been on a cruise, but I have to admit that generally when I see the the rather small & claustrophobic photos of people’s rooms on cruises I am less than convinced that I want to go on one, lol! But this room? I could definitely deal with that for a week or so. ;) It looks so comfy, bright, and airy.
I LOVE fennel and will definitely be giving this recipe a try!
Love the bright colors of this salad. Time to give fennel a try.
You like that anise flavor – I’m positive you’d like it. It’s nice and crispity – very fun in this salad! xo
Food inspired by your trip, and it travels well. Touché!!
Ha! Love that. Happy Easter Weekend, Heidi!
Gorgeous! I need to use fennel more but I’m always nervous it’ll take over the whole flavor.
Thanks, Gerry. I used to be nervous, too. But then a friend gifted some to me, told me how to use it very simply. And I liked it. So I started seeking it out on restaurant menus, etc. Now I kind of even crave it. Just start experimenting!
We did a Carnival cruise for our honeymoon, oh so many years ago. Loved every minute of it! Would love to go on another one.
The salad recipe sounds amazing too. I love all that “crunch” added!
Well I hope you get to enjoy another Carnival cruise. We had such a great experience!
It’s been over a year since I ‘ve added raw fennel to a salad. it’s too good to go that long without! Love your combination of ingredients!
P.S. Now I”m getting excited about our upcoming cruise :)
Ooooooo…where are you cruising to, Liz?!
Alaska, in late July! We just met with our travel agent to pick out “excursions.” Should be a blast—taking our 22, 27 and 29-year-old children :)
This salad combo is fantastic! I would have never thought to invite fennel to the party, but I love the idea! Pinned!
Thanks, Taylor. That fennel is such a great contrast. Enjoy!
That recipe sounds so refreshing! And I’m so jealous of your cruise– it looks so relaxing!!
The cruise was so much fun, so good to get away with the family for a week and leave the schedules and to-do lists behind. Carnival was such a great host!
My daughter and I took our first cruise last year and now I’m dying to go on another one. This looks incredible and I’m SO ready for summer!!
I remember when you went – looked like you had such a beautiful time with your daughter!
My goodness, your recipe is fantastic and so is every morsel of food you have shown us. I love cruising and can’t wait to do it agan!!
I was so happy to have so many options of really good food on that cruise. Thanks, Tara!
This has me so ready for summer. And a cruise somewhere!
Yes…SO READY for summer!! We just got another dump of snow a few days ago. It’s time to kick spring in full gear!
What a vibrant and delicious side! it would be great with just about any meal. The cruise looks like an epic adventure for the family.
The salad really would be great in so many situations. Thanks, Lori – Happy Easter!