Winter leaf salad

Salads work in both summer and winter. This rustic colder-weather mix contains fennel, apple, dill and a honey, mustard and poppy seed dressing

  • Prep:15 mins
    No cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 58
  • fat 5g
  • saturates 1g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 1g
  • salt 0.1g


  • 175g mixed leaves (we used rocket, watercress and spinach)
  • 1 large or 2 small fennel bulbs, thinly sliced
  • 1 apple, halved and thinly sliced
  • 2 tbsp chopped dill
  • finely grated zest ½ orange, plus 1 ½ tbsp juice
  • 3 tbsp extra virgin olive oil
  • drizzle of clear honey
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tsp poppy seeds


  1. Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.

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