This fennel and apple winter salad, dressed with a gently spiced curry dressing, is a fresh, lighter dinner option during the indulgent festive season.
This post was created in collaboration with Grana Padano and Prosciutto di San Daniele.
After a month of too many cakes and treats, this salad felt like the perfect way to rein things in while still enjoying a flavourful meal. Thinly sliced fennel adds crunch and a subtle aniseed warmth; combined with peppery rocket and a mix of baby leaves (baby kale is especially good) it creates a lively green base. Thin apple slices bring sweetness, while ribbons of shaved Grana Padano and slices of Prosciutto di San Daniele add salty, savory depth.
The dressing is a creamy curry style inspired by a trip to Morro Bay in California. It may sound a little unusual for a salad, but the warm spice and citrus notes work beautifully with the crisp fennel, sweet apple and rich cheese and prosciutto. Toasted walnuts add texture and a nutty contrast.
This salad is satisfying without being heavy — perfect as a light dinner or an elegant starter. The curry dressing gives a gentle warmth that makes it enjoyable even on colder days.
The Fennel and Apple Winter Salad Recipe
This recipe serves 4 and takes about 15 minutes to prepare.
Ingredients
Salad:
- 1 red/pink apple (such as Jazz or Pink Lady)
- 1 green apple (such as Granny Smith)
- 1 tsp lemon juice
- 1 large head of fennel
- 160 g (1 3/4 cups) baby salad leaves (mix of baby kale, mizuna, rocket, spinach and baby chard suggested)
- 1 stick celery, sliced
- 3 radishes, thinly sliced
- 20 walnuts
- 9–12 slices Prosciutto di San Daniele
- 75 g (3/4 cup) Grana Padano, shaved with a vegetable peeler
Dressing:
- 3½ tbsp Greek yoghurt
- 2 tbsp mayonnaise
- 2 tbsp finely chopped fresh coriander
- Juice of 1 small lime
- 1 tsp curry powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 small garlic clove, peeled and crushed
- 2 tsp honey
Instructions
- Make the dressing: whisk together the Greek yoghurt, mayonnaise, chopped coriander, lime juice, curry powder, salt, pepper, crushed garlic and honey in a small bowl. Cover and refrigerate until needed.
- Prepare the apples: thinly slice the red and green apples, place them in a bowl with the lemon juice and toss to coat. This prevents browning and keeps the apples bright and crisp.
- Prepare the fennel: trim off the green fronds, cut a thin slice from the base, then halve the bulb lengthways. Remove the tough core at the base and thinly slice each half.
- Assemble the salad: divide the baby salad leaves between 3 or 4 bowls. Top with the fennel slices, celery and the lemon-coated apple slices. Toss gently to combine.
- Finish: arrange the radish slices and walnuts on top. Fold the Prosciutto di San Daniele slices and place them over the salad, then scatter the shaved Grana Padano. Drizzle a little of the curry dressing over each bowl and serve immediately.
Notes
Nutritional information is provided per serving as an approximation. One serving contains approximately: 358 kcal, 24 g carbohydrates, 13 g protein, 24 g fat, 6 g saturated fat, 28 mg cholesterol, 656 mg sodium, 4 g fiber and 13 g sugar.
If you enjoy this salad, try other seasonal bowls for more light, flavourful meals during the holidays.
For more information about Grana Padano, refer to the brand resources. 
Some links in the original post may have been affiliate links. The nutritional information is approximate and should be used as a guide.