Orange and Fennel Salad

Fresh, crisp, and vibrant, this Orange and Fennel Salad combines juicy citrus, shaved fennel, red onion, mint, and roasted pistachios in a light citrus dressing.

5 from 1 vote

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Course: Salad, Side Dish

Keyword: Orange and Fennel, Orange Salad, Salad Recipe, Summer Salad

Prep Time: 15

Servings: people

Calories: 208kcal

Ingredients

2 medium fennel bulbs or 1 large fronds reserved
3 oranges blood oranges or a mix of varieties if available
½ small red onion very thinly sliced
A handful of fresh mint leaves
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar or red wine vinegar
⅓ cup roasted pistachios roughly chopped
Sea salt and freshly ground black pepper

Instructions

Segment the oranges

With a sharp knife, cut off the top and bottom of each orange.
Slice away the peel and pith, following the curve of the fruit.
Hold the orange over a bowl and cut between the membranes to release the segments.
Squeeze any remaining juice from the membranes into the bowl — you’ll need about 2–3 tablespoons (30–45 ml) for the dressing. Set the segments aside.

Make the dressing

In a small bowl, whisk together the reserved orange juice, 2 tbsp extra virgin olive oil, and 1 tbsp white wine vinegar.
Season with sea salt and freshly ground black pepper.

Slice the fennel and onion (last step before assembling)

Trim the fennel, reserving a few fronds for garnish.
Halve the bulbs, cut out the core, and slice as thinly as possible (a mandoline works best).
Thinly slice the red onion.
Place both into a large salad bowl and immediately toss with the dressing to prevent browning and mellow the onion.

Assemble the salad

Layer the orange segments over the dressed fennel and onion.
Scatter with mint leaves, reserved fennel fronds, and roasted pistachios.
Drizzle with any remaining dressing and serve immediately as a refreshing side.

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