Fennel Salad with Oranges
This fennel and orange salad is a family favorite – and because it’s so simple, I often dismissed the idea of sharing it here. But this past Christmas inspired me to make it more in my own kitchen, and now Adam and I literally eat it once a week. It’s easy to get in a rut of heavy recipes in the winter, so we love that this salad uses really bright seasonal ingredients. It’s so refreshing!
It turns out that this salad originated in Sicily, which means that it’s likely my family has been making it long before I was ever around to eat it. In fact, Fennel is a popular ingredient in all of Italy, where they use it in raw salads like this, roast it in the oven, or even add to pasta sauces. While fennel is in season in cool-weather, you can usually find it year round. It has a mild licorice flavor and it is very crunchy – hence why it’s best to cut it super thin if you’re eating it raw. Plus it’s good for you! This salad is full of fiber, iron, and a double dose of Vitamin C thanks to the oranges. Simple and fresh ingredients for the win!
Fennel Salad with Oranges
Ingredients
1 large fennel bulb, shaved or thinly sliced
2 oranges, segmented + juice
1/4 red onion, thinly sliced
1/2 tbsp parsley, chopped
1 tbsp apple cider vinegar
1/2 tbsp extra virgin olive oil
Salt and pepper
Instructions
- Cut the stalks off of the fennel. Cut the bulb in half lengthwise, and remove the core from the bottom.
- Thinly slice with a knife or a mandolin. (It’s SO much easier with a mandolin!) Add to a bowl.
- Cut the peel and pith off of the oranges. Hold the orange over the bowl of fennel and cut in between the membranes to release each segment into the salad. When you’ve gotten them all, squeeze the juice on top. Repeat with the 2nd orange.
- Add thinly sliced red onion and chopped parsley to the bowl.
- In a small bowl, whisk apple cider vinegar, extra virgin olive oil, salt and pepper together.
- Pour the vinaigrette over the salad and toss to combine!
What should I serve with this fennel salad?
The good news is that this fennel salad with oranges is the perfect side dish for SO many different recipes! Here are some of my favorite pairings….
Vodka Sauce
Want a full Italian meal?? Make this light salad alongside a big comforting bowl of pasta with vodka sauce!
Stuffed Peppers
These stuffed peppers are one of my favorite recipes to meal prep, and this salad could brighten up any leftovers.
Halloumi Chicken
If you’re looking for a light meal, this halloumi chicken + fennel salad is full of refreshing flavors.
Honey Mustard Walnut Crusted Salmon
Salmon + fennel + oranges = a match made in heaven! If we’re being honest, most nights I don’t even use this full recipe when I’m serving it with fennel salad. Just roast the salmon with salt, pepper, and lemon. So good!
Eggplant Rollatini
Eggplant Rollatini is another comforting and rich Italian meal to pair with this fresh salad.
1. Cut the stalks off of the fennel. Cut the bulb in half lengthwise, and remove the core from the bottom. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Fennel Salad with Oranges
Ingredients
Instructions
2. Thinly slice with a knife or a mandolin. (It’s SO much easier with a mandolin!) Add to a bowl.
3. Cut the peel and pith off of the oranges. Hold the orange over the bowl of fennel and cut in between the membranes to release each segment into the salad. When you’ve gotten them all, squeeze the juice on top. Repeat with the 2nd orange.
4. Add thinly sliced red onion and chopped parsley to the bowl.
5. In a small bowl, whisk apple cider vinegar, extra virgin olive oil, salt and pepper together.
6. Pour the vinaigrette over the salad and toss to combine!Recommended Products
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 164mgCarbohydrates: 25gFiber: 3gSugar: 19gProtein: 1g
