Fennel and Orange Salad
Crisp, refreshing shaved fennel paired with juicy orange segments in a simple citrus dressing. This bright Italian-inspired salad balances sweet, tangy, and anise notes beautifully, making it a perfect palate cleanser or light side dish.
For 4 servings
- prep · ~5 min
Segment the oranges.
1.Slice off the top and bottom of each orange to expose the flesh.2.Stand the orange on a cut end and slice downward to remove the peel and white pith completely.3.Hold the peeled orange over a small bowl and cut between the membranes to release clean segments. Squeeze the remaining membranes to extract all juice into the bowl. - prep · ~5 min
Slice the fennel and red onion.
1.Trim the stalks and base from the fennel bulbs. Reserve the feathery fronds.2.Halve each bulb lengthwise, remove the core, and slice paper-thin using a mandoline or sharp knife.3.Peel the red onion half and slice it very thinly.TIPSoak sliced onion in ice water for 10 minutes to mellow its bite, then drain well before using. - mix · ~1 min
Make the citrus dressing.
1.In a small bowl, whisk together the reserved orange juice, olive oil, and lemon juice.2.Season with salt and black pepper. Whisk until emulsified. - assemble · ~1 min
Toss the salad.
1.In a large mixing bowl, combine the shaved fennel, red onion, and orange segments.2.Drizzle the dressing over the salad and toss gently to coat evenly. - garnish · ~1 min
Garnish with fennel fronds and serve immediately.
TIPThis salad is best enjoyed fresh — the fennel stays crisp and the oranges remain vibrant.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline to shave the fennel paper-thin for the best delicate texture.
- 2Soak the sliced red onion in ice water for 10 minutes to mellow its sharp bite.
- 3Reserve all the orange juice from segmenting to build a bright, cohesive dressing.
- 4Wait to dress the salad until just before serving to keep the fennel crisp.
- 5For extra crunch, add a handful of toasted pine nuts or slivered almonds.
- 6Chill the serving plates briefly to keep the salad refreshingly cool.
Adapt it for your goals.
Low-oil
Omit the olive oil and use only the reserved orange juice and a splash of lemon juice with a pinch of salt. Perfect for a lighter, fat-free side.
high proteinHigh-protein
Add 1 cup of cooked chickpeas or 4 ounces of flaked, poached salmon. Turns the salad into a satisfying main course.
veganVegan
Already naturally vegan as written; simply verify the olive oil is dairyless.
herb freshHerb-fresh
Replace fennel fronds with fresh mint or basil for a different herbal brightness that still complements the orange.
Why this is on our healthy list.
Rich in Vitamin C
Oranges and lemon juice provide a generous dose of immune-supporting vitamin C.
Supports Digestion
Fennel is traditionally used to aid digestion and reduce bloating, thanks to its natural compounds.
Low in Calories
With no added sugar and a light oil dressing, this salad is naturally low in calories and perfect for weight management.
Heart-Healthy Fats
Extra-virgin olive oil supplies monounsaturated fats that can help support cardiovascular health.
Frequently asked questions
It's best served fresh, but you can prep the fennel, onions, and orange segments up to 24 hours ahead. Store each in a sealed container in the fridge and dress just before serving.
