• 8 medium celery stalks, peeled and thinly sliced on an angle
  • 2 medium fennel bulbs, cored and thinly sliced (fronds reserved for garnish)
  • 2 medium Granny Smith apples, cored and cut into matchsticks
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Sea salt and black pepper, to taste
  • ¼ cup toasted pumpkin seeds, for garnish


  1. In a large bowl, combine the celery, fennel, and apples.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, and mustard.
  3. Pour the dressing over the salad and toss to combine.
  4. Taste and season as desired with salt and pepper.
  5. Garnish the salad with chopped fennel fronds and pumpkin seeds before serving.


Serves 8

This refreshing salad is light and crunchy, the perfect contrast to the many rich dishes of the holidays. It also makes a nice brunch when served with poached eggs.

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