Arugula and fennel slaw with sunflower seeds and currants

Total Time
20 min
20 min
This fresh, crisp, crunchy, salad is the perfect antidote to the rich, sometimes heavy dishes on everyone's tables during the fall and winter, especially at the holidays. The peppery bite of the arugula is a welcome match for the tart apples, fragrant fennel, sweet currants and rich, roasted sesame seeds. And the apple cider vinaigrette brings all the flavors together. Feel free to use either baby or regular arugula in this recipe, and you can even switch up the greens if you have another favorite in mind. Kale, whether you like Tuscan, red or even, frilly-edged varieties, would also work nicely in this recipe.



8 cup(s)

Uncooked fennel bulb

1 medium, cored, thinly sliced crosswise (2 c)

Granny Smith apple

1 medium, cored, quartered, cut into matchsticks

Dry-roasted salted sunflower seeds

3 Tbsp

Dried currants

3 Tbsp

Extra virgin olive oil

2 Tbsp

Apple cider vinegar

5 tsp, divided

Kosher salt

½ tsp

Black pepper

¼ tsp


  1. In a large bowl, toss together arugula, fennel, apple, sunflower seeds, currants, vinegar, salt and pepper; toss to combine and adjust seasoning to taste (optional).
  2. Serving size: 1 ½ c