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
- 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.
- 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.
- Peel the oranges: Use a sharp knife to peel the oranges, carefully removing all white pith and membrane for best texture and flavor.
- Segment the oranges: Using a small paring knife, carve out the orange wedges (segments) and add them into the bowl with the fennel.
- Extract orange juice for dressing: Squeeze the leftover orange cores by hand into a small bowl to collect juice for the dressing.
- 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.
- Add olives and fronds: Add the sliced black olives and most of the chopped fennel fronds to the salad, saving some fronds for garnish.
- 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.
- Toss the salad: Pour the orange dressing over the salad ingredients and gently toss using two spoons to coat evenly.
- 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
