Green Beans Salad with Apples and Orange Dressing

Green Beans Salad with Apples and Orange Dressing

This whole week I have been on mission to not stand in kitchen for long and share only easy recipes. Trust me, friends, this whole week temperature has been above 90s. Wednesday was official first day of fall and it feels like peak summers here.

So I thought to continue my theme of easy recipes. Like this Green Beans and Apple salad! With just 10 minutes prep, this simple and lite salad is perfect for summer (unofficial) lunch. :)

Even though simple, it is packed with ton of flavor. Toasted pine nuts, crisp granny smith apples, and hearty beans! What not to like? 

Green Beans and Apple Salad |

Oh, and my special favorite is crispy bread croutons soaking in tangy blood orange dressing! Almost like panzanella bread salad. I made these croutons a night before with day-old bread. However, store bought croutons work just fine.

I highly recommend making this salad with fresh blanched green beans. It takes just 10 minutes. Please don't use canned beans for this recipe. Canned bean really don't taste that good and crisp in such lite salads.

Healthy Seasonal Apple and Beans Salad with Garlic Croutons

Just so you know, this salad can be vegan if you don't use cheese. And it can be paleo and gluten free if you don't use bread croutons. 

I hope we will see some rain or some temperature relief in coming days.  Until then, enjoy this refreshing salad. 

Wish you all great rest of the day. -Savita

Few more Apple salads from my recipe repertoire:

Fennel and Apple Salad with Grapefruit Vinaigrette Red Quinoa and Apple Salad Healthy Waldorf Salad with Lite Dressing

Green Beans Salad with Apples and Orange Dressing

Green Beans Salad with Apples and Orange Dressing
Total Time: Prep Time: Cook Time: Cuisine: American () Difficulty: Easy
Yields: 4 Servings - Serves: 5
(Number of servings depend on serving size.)


Green Beans and Apple Salad
Blood Orange Dressing/Vinaigrette
Smart Swap: You can replace beans with steamed asparagus or broccolini.


  • 1. To make vinaigrette, in a small bowl, add fresh blood orange juice, and olive oil. Whisk to blend oil with juice. Taste and add salt and black pepper. Set aside.
  • 2. Bring a pot of water to rolling boil. Season with salt. Also, fill a bowl of water with ice for shocking the cooked beans. Cook beans in boiled water until crisp tender. Immediately add to iced water to stop cooking.
  • 3. To assemble salad, in a large salad bowl, add sliced granny smith apples, blanched beans, blood orange slices, and asiago cheese. Add half of dressing and gently toss to combine. Top with pine nuts and garlic croutons. Serve chilled or at room temperature.

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3 Responses

  1. Love this mission as we are getting some wonderful yet easy recipes from you :) Lovely salad there
  2. What a gorgeous salad, Savita! I love using green beans in salad, such a nice change from lettuce. It sounds perfect when paired with these zesty flavors!
    Thanks, Gayle! Indeed, green beans are such a nice change from lettuce.