Apple, Fennel, and Brussels Sprout Salad

Apple, Fennel, and Brussels Sprout Salad by

Clark and Suzy Neal with Unicoi Preserves


Serves: 10-12



  • 1 Granny Smith apple, diced
  • 1 Honeycrisp apple, diced
  • 1 bulb fennel, sliced into matchsticks
  • 16 oz. Brussels sprouts, thinly sliced
  • ½ cup Laura Lynn dried cranberries
  • 4 oz. candied pecans, rough chopped
  • fennel fronds, for garnish

Citrus Vinaigrette

  • 1 orange, zested
  • 1⁄3 cup orange juice, fresh
  • 2 tbsp. Laura Lynn apple cider vinegar
  • 2 tbsp. Laura Lynn light olive oil
  • 2 tsp. Laura Lynn honey
  • 1 tsp. Laura Lynn Dijon mustard
  • ¼ tsp. kosher salt
  • 1⁄8 tsp. black pepper, finely ground


  1. In a large serving bowl, combine all salad ingredients except for candied pecans and fennel fronds. Toss to combine.
  2. Combine all vinaigrette ingredients together in a mixing bowl. Whisk to combine.
  3. When ready to serve, add vinaigrette and toss to coat. Add candied pecans, and garnish with fennel fronds