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SPRING APPLE FENNEL SALAD WITH CITRUS DRESSING
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
Ingredients
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
Salad
  • 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)
Instructions

  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.