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Fennel, Sunchoke and Apple Salad

Refreshing and flavorful, this salad satisfies our Fall and Winter cravings for a healthy balance to hearty, cold-weather meals.

*This recipe was adapted from The Flexitarian Table, by Peter Berley.

1/2 cup extra virgin olive oil (The Olive Tap)

2 Tbsp. rice vinegar

2 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh chives

2 Tbsp. chopped fennel fronds

Sea salt and freshly ground pepper to taste

8 radishes, trimmed and very thinly sliced (Rainbow Farms)

6 sunchokes, peeled and very thinly sliced (Killbuck Valley Mushrooms)

2 goldrush apples, cored and very thinly sliced (Woolf Farms)

2 fennel bulbs, trimmed, cored, and very thinly sliced


In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.

Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.