Prep Time
15 mins
Total Time
15 mins

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. 

Course: Salad
Servings: 4 servings
Author: Beth Williams/Meg Raines for Chelan Fresh
Vinaigrette (makes one cup)
  • 4 tablespoons olive oil
  • 2 tablespoons orange juice, freshly squeezed
  • 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 fresh ground pepper
  • 4 cups baby spring salad mix, or baby greens of your choice
  • 2 oranges, peeled and sliced into rounds
  • 1 large Granny Smith apple, sliced into matchsticks
  • 1 large fennel bulb, cored, halved and thinly sliced
  • 1 medium cucumber, peeled and sliced into thin rounds
  • 1 cup sprouts or micro greens
  • 1/4 cup sunflower seeds
Small handful herbs for garnish such as chives, cilantro and/or parsley (optional)
  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. Note: to keep the apple, fennel and cucumber from browning, place in a large bowl filled with cold water and 1 tablespoon of lemon juice as you are cutting. When you are ready to assemble the salad, drain and pat dry with a paper towel.

  3. Assemble the salads on individual plates, starting with the spring mix and ending with the sprouts and sunflower seeds.

  4. 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. 

  5. Garnish with fresh herbs, if using, and serve.