Fennel and Orange Salad Recipe

ByRafael Mansero
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Introduction

This refreshing fennel and orange salad combines crisp fennel, juicy oranges, and vibrant pomegranate seeds for a burst of flavor and texture. Enhanced with a tangy orange dressing and crunchy pine nuts, it’s a perfect light dish for any season.

A white shallow bowl filled with a fresh salad showing about four layers: the bottom layer has thin white fennel slices with green dill sprinkled on top, the next layer has bright orange chunks of peeled orange segments, then scattered black olive slices add dark contrast, and the top layer is dotted with shiny red pomegranate seeds and a few light brown pine nuts. The salad looks juicy and colorful with a mix of smooth and slightly rough textures. The bowl is placed on a white marbled surface with part of a glass bowl filled with pomegranate seeds visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 fennels (plus fennel fronds)
  • 3 oranges
  • ½ cup pomegranate seeds
  • ¼ cup black olives
  • 2 tablespoons pine nuts (or toasted walnuts)
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons orange juice
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon salt
  • 2 twists black pepper

Instructions

  1. Step 1: Wash the fennel. Trim off the stalks and the tough bottom part. Separate the fronds from the stalks, chop them thinly, and set aside.
  2. Step 2: Cut each fennel bulb into quarters, then slice each piece thinly. Transfer the sliced fennel to a salad bowl.
  3. Step 3: Peel the oranges carefully with a knife, removing all white pith for best flavor.
  4. Step 4: Using a small paring knife, carve out orange wedges and add them to the bowl with the fennel.
  5. Step 5: Squeeze the leftover orange core by hand to extract juice into a separate bowl for the dressing.
  6. Step 6: If using fresh pomegranate, cut it in half and tap the skin with a flat spatula to release the seeds into a bowl. Add the seeds to the salad bowl.
  7. Step 7: Add sliced black olives and most of the chopped fennel fronds to the salad, saving some fronds for garnish.
  8. Step 8: Prepare the orange dressing by combining orange juice, olive oil, salt, pepper, and optionally Dijon mustard and maple syrup in a small jar. Shake well or whisk in a bowl until blended.
  9. Step 9: Pour the dressing over the salad and toss gently to combine.
  10. Step 10: Sprinkle the remaining fennel fronds and toasted pine nuts on top before serving. For extra flavor, toast pine nuts in a dry pan over low heat for a few minutes until golden and fragrant.

Tips & Variations

  • Toast the nuts gently to enhance their flavor and add crunch without overpowering the salad.
  • Swap pine nuts for toasted walnuts if preferred for a different texture.
  • For a vegan option, omit mustard and maple syrup or adjust to taste in the dressing.
  • If fresh pomegranate is unavailable, frozen seeds or dried cranberries can be a substitute.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the dressing separate and toss just before serving. Leftovers can be eaten cold or at room temperature but avoid reheating to preserve freshness.

How to Serve

A white bowl filled with a bright and fresh salad with three main layers: the base layer has white and pale green sliced fennel pieces with a crisp texture, the middle layer shows scattered dark purple sliced olives and bright orange orange segments adding pops of color, and the top layer is sprinkled with shiny red pomegranate seeds, light brown toasted pine nuts, and green dill herbs for garnish. The bowl sits on a white marbled textured surface, surrounded by a small glass bowl of vibrant red pomegranate seeds, a glass with golden yellow dressing, some fresh green celery stalks, and a gold spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the ingredients ahead of time but it’s best to combine the dressing and salad right before serving to keep the fennel crisp.

What can I use instead of fennel if I don’t like the taste?

Thinly sliced celery or cucumber can provide a similar crunch without the distinct fennel flavor.

Print
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Fennel and Orange Salad Recipe

★★★★★

4.4 from 82 reviews
  • Author: Rafael
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A refreshing and vibrant Fennel and Orange Salad that combines the crispness of fennel with sweet, juicy oranges, pomegranate seeds, and a zesty orange dressing. Toasted pine nuts add a delightful crunch, making this salad perfect as a light appetizer or side dish.

Ingredients

Scale

Salad

  • 2 fennels (including fennel fronds)
  • 3 oranges
  • ½ cup pomegranate seeds
  • ¼ cup black olives, sliced
  • 2 tablespoons pine nuts or walnuts (toasted)

Dressing

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons freshly squeezed orange juice (from leftover orange cores)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon salt
  • 2 twists of black pepper

Instructions

  1. Prepare the fennel: Wash the fennel bulbs thoroughly. Cut off the stalks and woody bottom parts. Separate the green leafy fronds from the stalks, chop them finely, and set aside for garnish.
  2. Slice the fennel bulbs: Cut each fennel bulb in half, then quarters. Thinly slice each piece and transfer the slices to a large salad bowl.
  3. Peel the oranges: Use a sharp knife to peel the oranges, carefully removing all white pith and membrane for best texture and flavor.
  4. Segment the oranges: Using a small paring knife, carve out the orange wedges (segments) and add them into the bowl with the fennel.
  5. Extract orange juice for dressing: Squeeze the leftover orange cores by hand into a small bowl to collect juice for the dressing.
  6. Prepare pomegranate seeds: If using a whole pomegranate, cut it in half and tap the skin with a flat spatula over a bowl to release the seeds. Add the seeds to the salad bowl.
  7. Add olives and fronds: Add the sliced black olives and most of the chopped fennel fronds to the salad, saving some fronds for garnish.
  8. Make the orange dressing: In a small jar, combine orange juice, olive oil, salt, pepper, and optionally Dijon mustard and maple syrup. Close the jar tightly and shake vigorously until well emulsified. Alternatively, whisk all ingredients in a small bowl until combined.
  9. Toss the salad: Pour the orange dressing over the salad ingredients and gently toss using two spoons to coat evenly.
  10. Finish and serve: Sprinkle the salad with remaining fennel fronds and toasted pine nuts or walnuts just before serving. Optionally, toast pine nuts on a non-stick pan over low heat for 2-3 minutes until fragrant.

Notes

  • Removing the white pith from oranges reduces bitterness and enhances the salad’s fresh flavor.
  • To toast pine nuts, use a dry non-stick pan on low heat while stirring frequently to prevent burning.
  • Maple syrup and Dijon mustard in the dressing are optional but add complexity and sweetness.
  • This salad is best served fresh to maintain crisp textures.
  • If pomegranate seeds are unavailable, dried cranberries can be used as a sweet-tart substitute.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (for toasting nuts)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

Keywords: Fennel salad, Orange salad, Pomegranate seeds, Mediterranean salad, Healthy salad, Light salad

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