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.
- 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
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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.
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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.
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Assemble the salads on individual plates, starting with the spring mix and ending with the sprouts and sunflower seeds.
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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.
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Garnish with fresh herbs, if using, and serve.
