Raw Apple, Fennel, and Carrot Spiralized Salad

Spiralizing makes simple, fall salads like this one so much more fun to eat, but if you don't have a spiralizer, you can use a mandolin or even your chef's knife to create paper-thin slices.


Raw Apple, Fennel, and Carrot Spiralized Salad



Prep Time

15 minutes




Giada De Laurentiis

Image of Raw Apple, Fennel, and Carrot Spiralized Salad


    For the Dressing:

  • 1 cup Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ cup plus 1 tablespoon Gorgonzola cheese (divided)
  • For the Salad:

  • 4 large carrots (peeled and trimmed)
  • 5 bulbs fennel (trimmed)
  • 2 Granny Smith apples
  • ¼ teaspoon kosher salt
  • 1 tablespoon finely chopped fennel fronds


  1. To make the dressing: In a small bowl whisk together the yogurt, olive oil, vinegar, lemon juice, Dijon mustard, honey, and salt. Using the bottom of a whisk, mash up 1 tablespoon of the Gorgonzola into the dressing and whisk until fully incorporated. Switch to a rubber spatula and fold in additional 2 tablespoons of the Gorgonzola.
  2. To make the salad: Using a spiralizing machine, spiralize the carrots, fennel, and apples, place in a large bowl, and season with the salt and fennel fronds. You should accumulate about 8 cups of spiralized fruits and vegetables.
  3. Dress the salad immediately to prevent oxidation and toss gently with the last 2 tablespoons of Gorgonzola.
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1 comment

  • Author's avatar image

    I love this salad. It is fresh, crunchy, bright, and easy to throw together with the spiralizer. Feels like eating a little bit of summer in the middle of winter.

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