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Crispy Fenland Celery and Fennel Salad with Cranberries and Orange

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

A perfect crunchy and varied salad for a buffet, serve with baked potatoes to bring out the array of wonderful flavours.

Crispy Fenland Celery and Fennel Salad with Cranberries and Orange Recipe: Veggie


6 sticks Fenland celery, thinly sliced at an angle, reserve green leaves

1 large fennel bulb, thinly sliced

1 red onion, peeled, halved and thinly sliced

1 apple, thinly sliced

2 oranges, remove zest before cutting away the skin, thinly sliced

For the maple and orange dressing

150g cranberries

3 tbsp maple syrup

4 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

2 tbsp orange juice


  • First make the dressing by placing the cranberries in a small saucepan with the maple syrup, cook until softened a little but still holding their shape, cool. Mix together the olive oil, vinegar, lemon and orange juice and the cooled cranberries.
  • Mix together the Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
  • Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.
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