Slice the Fennel Bulb (2) on a mandolin. Add to a large bowl.
Slice the Broccoli (1 bunch) into ribbons with a vegetable peeler. Snap off the florets. Add both to the large bowl with the fennel.
Julienne Granny Smith Apple (1). Add to the bowl with the fennel and broccoli rabe.
Mix Shallot (1 teaspoon), Greek Yogurt (1/4 cup), Vegan Mayo (1/4 cup), Apple Cider Vinegar (1/4 cup), Granulated Sugar (1 tablespoon), Poppy Seeds (1 tablespoon), and Dijon Mustard (1 teaspoon) together in a medium bowl.
Pour the dressing over the fennel, broccoli rabe, and apple mixture. Serve and enjoy!