Why You’ll Love Fennel Orange Salad

This vibrant fennel orange salad is ideal for brightening up those chilly winter days! Citrus fruits flourish during the cold months, providing us with much-needed color and a healthy dose of vitamin C. This uplifting salad features thinly sliced fennel, succulent oranges, peppery arugula, sharp red onion, fresh mint, and crunchy pistachios—matched perfectly with a refreshing citrus vinaigrette. It pairs beautifully as a side with salmon, fish, or chicken, and for an extra touch of indulgence, consider adding some crumbled goat cheese or creamy avocado.

Ingredients

• 1 large fennel bulb: Don’t forget to save some of the fennel fronds for garnish!
• 2 oranges: Use cara cara oranges or navel oranges, one for the dressing and one for the salad.
• 1 blood orange: You may substitute another regular orange if necessary.
• 1 small red onion: Thinly sliced for a crisp bite.
• 4 cups baby arugula: Or substitute with a fresh spring mix.
• Fresh mint leaves: Alternatively, flat-leaf parsley, basil, or cilantro works well.
• Optional: Add nuts like toasted pistachios for a crunch and crumbled goat cheese for creaminess.
• Citrus Vinaigrette: You’ll need extra virgin olive oil, orange zest, fresh orange juice, white wine vinegar (or red wine vinegar/champagne vinegar), a shallot (or a clove of garlic), salt, pepper, and a touch of honey (or maple syrup).

Variations

• To add richness, consider topping your salad with crumbled goat cheese or sliced avocado. Use feta cheese sparingly as it can be quite salty.
• Experiment with different herbs by substituting mint and pistachios with cilantro and toasted pumpkin seeds, or try basil with toasted pine nuts for a unique twist.

How to Make Fennel Orange Salad

1. Make the Citrus Vinaigrette

In a small bowl, whisk together olive oil, orange zest, fresh orange juice, vinegar, minced shallot, salt, pepper, and honey until well combined.

2. Prep the Salad Ingredients

Start by cutting off the bottom of the fennel bulb, then trim the fronds and the top. Slice the fennel in half lengthwise and remove the core. Next, using a mandolin or a sharp knife, cut the fennel into paper-thin slices. Also, thinly slice the red onion. For the oranges, use a paring knife to slice off the top and bottom to create a stable base. Stand the orange upright and cut the peel downward in strips to remove the white pith, then slice the peeled orange into ¼-inch rounds.

3. Toss the Salad

In a large bowl, combine the salad greens, fennel, red onion, and about two-thirds of the mint. Drizzle in just enough of the citrus vinaigrette to coat lightly. Season with sea salt and pepper to taste.

4. Arrange the Salad

Transfer the mixed greens and fennel to a large serving platter. Layer the orange slices on top, then sprinkle with the remaining mint, pistachios, and crumbled goat cheese. A touch of fresh cracked black pepper and a few fennel fronds will add the finishing touches. Drizzle a bit more of the dressing over the oranges, and serve any extra vinaigrette on the side.

Chef’s Tips

1. Create paper-thin slices: Use a mandolin for precise slicing of the fennel and red onion. If you’re using a chef’s knife, slice as thinly as possible.
2. Mellow the onions: Soak sliced red onions in cold salted water for a few minutes before adding to the salad to reduce their sharpness.
3. Peel the oranges correctly: Cutting off the peel instead of just peeling them gives a cleaner presentation by removing the white pith.
4. Dress cautiously: Add just enough dressing to lightly coat the greens, reserving the rest for drizzling over the orange slices to avoid overdressing.
5. Make ahead: Prep all components a couple of days in advance and store them separately in the fridge. Toss everything together right before serving.

Storing Orange Fennel Salad

Keep any leftovers in an airtight container in the fridge for up to 24 hours. The salad is best enjoyed fresh to maintain its crispness.

Serving Suggestions

Transform this delightful winter salad into a complete meal by layering on one of your favorite sources of protein, such as grilled chicken, sautéed shrimp, or baked tofu.