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orange and fennel salad on a black plate over a napkin

Fennel Orange Salad

Isabel Laessig
Fennel Orange Salad packs so much flavor for only using 7 easy ingredients (including salt & pepper)! Simple, but crisp and delicious, this easy side dish salad is bright, zesty, and a little bit sweet.
5 from 1 vote
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Prep Time 20 minutes
Marinating Time for Fennel 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 113 kcal

Equipment

Ingredients
  

  • 2 navel oranges
  • 2 Tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 2 medium fennel bulbs about 1.75 pounds
  • 1 small red onion sliced into half-moons
  • 1 Tablespoon red wine vinegar optional

Instructions
 

Making Orange Vinaigrette

  • Zest one orange into a bowl or onto a plate.
    2 navel oranges
    orange and orange zest on a black plate with the grater on the plate
  • Using a serrated knife, trim the top and bottom off of your oranges.
  • Cut the skin away from one orange at a time, completely removing the peel and white skin (the pith). Then, cut each orange horizontally into ¼-inch rounds.
    orange slices on a plate
  • Squeeze some of the rounds into a bowl for 2 Tablespoons worth of orange juice.
    orange juice and zest in a bowl
  • Add zest to the orange juice in a bowl. Whisk in olive oil and season to taste with salt and pepper.
    2 Tablespoons extra-virgin olive oil, Salt and pepper
  • Cover and refrigerate the remaining oranges.

Slicing Fennel

  • Cut off the top stalks from your fennel. Set aside the fronds and stalks to use later.
    2 medium fennel bulbs
    sliced fennel bulb
  • Cut each fennel bulb in half vertically. Using a knife, vegetable slicer, or mandoline slicer, cut the fennel into slices one-sixteenth of an inch thick.
    slices of fennel on a cutting board
  • Transfer the sliced fennel to a medium bowl and toss with the orange vinaigrette dressing. Cover and marinate for 30 minutes up to 2 hours.
    fennel shaved into a bowl with orange zest and juice

Cutting Onions

  • Cut off the stem ends of the onion and rest it flat-side down on the cutting board.
    1 small red onion
  • Slice in half and peel off the outer layer of skin.
  • Set the onion cut-side down on the cutting board, then slice into half-moons.

Assembling Fennel Salad

  • Taste the fennel and add red wine vinegar if you prefer. Adjust to taste with salt and pepper.
    1 Tablespoon red wine vinegar
  • Serve over reserved orange slices. Chop fennel fronds and sprinkle over the salad, then serve chilled.
    a black plate of orange fennel salad with red onions

Notes

  • You can also serve this easy fennel salad recipe over spring salad mix, red leaf lettuce, or arugula.
  • If serving over lettuce, wait until the salad is done marinating and chilling before adding it to the lettuce.
  • Try adding goat cheese and candied nuts, like walnuts or pecans, to the salad. It is delicious!

Nutrition

Serving: 1servingCalories: 113kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 70mgPotassium: 653mgFiber: 5gSugar: 10gVitamin A: 293IUVitamin C: 45mgCalcium: 89mgIron: 1mg
Keyword fennel orange salad, fennel salad, orange fennel salad, salad with fennel and orange
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