Our seasonal apple fennel salad shouts “Spring is here”!
This simple recipe is crunchy and refreshing, perfect for a light Springtime meal. The citrus dressing offers a burst of sweetness that balances out the cool acidity of the Granny Smith.
Hot tip: apples and fennel tend to brown after chopping, so use our easy anti-browning kitchen hack to keep your salad fresh and vibrant.
YIELD: about 1 cup dressing, 4 servings of salad
Recipe Development and Photography By: Williams-Raines
INGREDIENTS
Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh chives, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
Salad
- 4 cups baby spring mix (or baby greens of your choice)
- 2 oranges, peeled and sliced into thin rounds
- 1 large Granny Smith apple, sliced into matchsticks*
- 1 large fennel bulb, halved and thinly sliced*
- 1 medium cucumber, seeded and sliced into thin rounds
- 1 cup sprouts or micro greens
- 1/4 cup sunflower seeds
- Handful chives, cilantro and/or parsley, for garnish (optional)
METHOD
- First, make the vinaigrette. Put all the vinaigrette ingredients in a small jar or Tupperware container and seal the lid on tightly. Shake vigorously until all ingredients are thoroughly combined, about 1-2 minutes.
- Assemble the salads on individual plates, starting with the spring mix and ending with the sprouts and sunflower seeds. If using our anti-browning kitchen hack, dab the apple and fennel dry with a clean tea towel or paper towel before adding.
- Give the vinaigrette a good shake to make sure all ingredients are well combined. Drizzle 1-2 tablespoons vinaigrette on each individual salad. How much you use is really a matter of personal preference.
- Garnish with fresh herbs, if using, and serve.
NOTES:
Use our kitchen hack to prevent the apple and fennel from browning
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