Go Back
+ servings
Orange and fennel salad on a black plate
Print

Zesty & Tangy Orange and Fennel Salad

With its bright, sweet, and zesty flavors, Orange and Fennel Salad is a perfect side salad or citrus salad recipe for lunch!
Course Salad
Cuisine American
Keyword citrus salad recipe, fennel salad, orange fennel salad, Orange salad
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 98kcal

Ingredients

  • 2 navel oranges
  • 2 Tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 medium fennel bulbs about 1¾ pounds
  • 1 small red onion sliced into half-moons
  • 1 Tbsp. red wine vinegar optional

Instructions

  • Finely grate zest from 1 orange into a medium bowl. Then, using a serrated knife, trim off the top and bottom from 2 oranges.
    Cut away the skin from one orange at a time, completely peeling the orange of its peel and pith (the white stringy skin connecting the peel to the orange). This is called supreming the orange.
    Fresh cut oranges on a black plate
  • Cut each orange horizontally into 1/4” rounds. Squeeze enough rounds in your hands for 2 Tbsp. of juice, then cover and refrigerate the remaining rounds.
    Add the orange juice to a bowl with the zest. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper.
    Squeezing an orange into a bowl for orange fennel salad
  • Cut off the top stalks from 2 medium fennel bulbs. Reserve the fronds and stalks.
    Sliced fennel for an orange and fennel salad
  • Cut each bulb in half vertically. Using a knife, V-slicer, or mandoline slicer, cut the fennel into slices about 1/16” thick.
    Transfer the sliced fennel bulbs to a medium bowl and toss with the dressing. Cover and marinate for at least 30 minutes to up to 2 hours.
    Sliced fennel in a glass bowl
  • Cut 1 small red onion into half-moons. Start by cutting off the stem end of the onion. Then, slice in half through the opposite end (the root). Peel off the outer layer of skin from the onion. Set the onion cut-side down on the cutting board, and slice into half-moons.
    Sliced fennel on a cutting board for orange and fennel salad
  • Just before serving, taste the salad. Add 1 Tbsp. red wine vinegar if you desire. Adjust the salad to taste with salt and pepper, then serve over reserved orange slices. Coarsely chop a Tbsp. of fennel fronds and sprinkle over the salad, then serve chilled.
    Orange and fennel salad on plates

Notes

  • Try serving this salad over a bed of spring salad mix! Red leaf lettuce and arugula are great choices for pairing with orange fennel salad.
  • If serving over lettuce, wait until after the salad is done marinating and is chilled before adding the lettuce.

Nutrition

Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 427mg | Fiber: 4g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 1mg