Fennel Apple Salad


  • 1 bulb fennel, thinly sliced
  • 1 medium apple, cut into matchsticks
  • 1 clementine (Mandarin orange) – peeled, segmented, and segments cut in half
  • 1/4 cup pitted kalamata olives, sliced
  • 1 cup thinly sliced Swiss chard
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 lemon, juiced
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried oregano
  • Sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 1/4 cup extra virgin olive oil


Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl.

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Scatter basil and parsley atop fennel salad.

Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl.

Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.

Pour dressing over salad; toss to combine.