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



  • 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 


  • 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)

Spring Salad


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with fresh herbs, if using, and serve.


Use our kitchen hack to prevent the apple and fennel from browning

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