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Fennel Orange Salad

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Nov. 15, 2023
You'll need just a few ingredients to fix this fresh-tasting fennel orange salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minute prep, make it the day before you plan to serve it. —Nina Hall, Spokane, Washington
Fennel Orange Salad
Fennel Orange Salad Recipe photo by Taste of Home
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Ingredients

  • 1 fennel bulb with fronds (about 3/4 pound)
  • 4 medium oranges, peeled and sliced
  • 1/3 cup orange juice
  • 4 teaspoons olive oil
  • 1 tablespoon grated orange zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pomegranate seeds, optional

Directions

  1. Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into enough thin slices to measure 3 cups, reserving remaining fennel for another use. Place sliced fennel in a large bowl. Add orange slices.
  2. In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and orange slices; toss gently. Sprinkle with the reserved fennel fronds and, if desired, pomegranate seeds.

Fennel Orange Salad Tips

How do you store fennel orange salad?

You can store fennel orange salad in an airtight container in the refrigerator for up to three days. Once it's gone, try one of these fresh fennel recipes.

What are some variations of this fennel orange salad?

You can change up your greens to create different versions of this fennel orange salad. Try using fresh dill for a milder flavor, or mix in mint for a refreshing take. You can also try blood oranges for a sweeter, less acidic note, or grapefruit for the opposite effect. For more inspiration, try these other seasonal orange recipes.

How do you peel and section an orange?

First, cut a little off of the top and bottom of the fruit. This gives you a flat surface to rest on your cutting board. With a paring knife, cut under the peel and pith along the round edge of the fruit. Then cut segments, pulling from the center out.

—Elizabeth Harris

Nutrition Facts

1 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 193mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 fat.