This fennel orange salad is full of fennel-tastic flavour a simple show-stopping side for a dinner party or quick addition to weeknight meals. As an added bonus it is full of Vitamin C to fight off winter colds.
Table of contents
What I LOVE About This Salad
It is simple and just so easy to put together which makes it ideal for entertaining large groups.
Plus the flavours in this salad are out of this world. Fennel's wonderful crunch and liquorice-like taste pairs really well with the peppery rocket and sweet oranges, tossed in our wholegrain mustard dressing is to die for!
It has it all really - it's easy, full of crunch and full of flavour!
But, if this is not the fennel salad you had in mind then don't panic you can try another of our fennel salads such as our Fennel Salad with Mandarin & Blanched Almonds or our exotic Shaved Fennel, Zucchini Ribbons & Dukkah Salad.
Top Tip
Slice up the fennel the day before and keep it covered in water in your fridge, it makes the fennel unbelievable crispy!
Drain it well and pat it dry before adding to your salad though, you don't want to dilute that scrumptious dressing!
What to Do With Your Fennel Stalks & Fronds
If you hate waste like me then here are a few tips on what to do with those leftover fennel stalks and fronds:
- Chop them up to use in your salads, they will add a pop of bright green colour and a subtle aniseed flavour, just great for livening up a plain green salad. Just strip the fronds from the stems to use and chop finely.
- Make a delicious fennel pesto to stir through pasta, use in a dressing for salads, to rub as a rub for meats.
- Save and freeze to use in your next stock it will add a subtle sweet note or save it to use the next time you are cooking with fish - be it roasting, barbecuing or poaching it will add a delicate anise flavour.
Ingredients & Substitutions
- Fennel - the star of the show and let's face it you wouldn't be here if you weren't looking for a fennel salad recipe!
- Arugula/Rocket - in this salad for its vivid green colour and to bulk it up, this can be swapped with any sturdy greens, such as baby spinach, silverbeet, chard or cos/romaine lettuce.
- Orange - for its sweet juicy flavour, you can use any of your favourite sweet citruses here, try mandarins, clementines, tangelos, blood oranges or even pink grapefruit are all great alternatives.
- Wholegrain Vinaigrette - such a wonderfully bright and tangy dressing, easy to make and it truly is sensational here so I don't recommend replacing it with anything else.
International Inspiration
- Make it an Italian fennel salad with the addition of some olives (we love Kalamata or Sicilian olives), chopped dill but leave out the mustard in the dressing.
- Make it a Greek fennel salad by adding some feta and leave out the mustard in the dressing and a pinch of dried oregano and garlic.
- Make it a Moroccan fennel salad by adding pistachios, mint and by swapping the mustard for 1 or teaspoons of rose water.
You Will Need
How to make this salad
1PREPARE INGREDIENTS
Wash your rocket/arugula and remove any damaged or wilted leaves, either pat dry or spin in a salad spinner to remove excess water.
Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or with a sharp knife.
If you are not making up this salad straight away then it is a good idea to place the fennel in a bowl and fill it with cold water as it discolours easily. Drain and dry when you are ready to make up your salad.
Wash your oranges, peel, remove the pith, and dice into medium pieces. Remove as many seeds as possible but there is no need to stress about it.
WASH YOUR ARUGULA (ROCKET) WASH & DRY YOUR ROCKET FINELY SLICE YOUR FENNEL DICE THE ORANGES
2SHAKE-UP VINAIGRETTE
Place all your vinaigrette ingredients in a small glass jar, season with sea salt and cracked black pepper then shake until emulsified. Taste and adjust seasonings according to your taste.
PUT DRESSING INGREDIENTS IN A JAR SHAKE YOUR DRESSING UNTIL EMULSIFIED
3ASSEMBLE YOUR FENNEL ORANGE SALAD
Drain your fennel and pat dry then place all your salad ingredients in a large mixing bowl, pour over your vinaigrette, season with salt and pepper.
Toss until everything is well coated with the dressing, taste and adjust seasonings according to your taste.
Arrange in a salad bowl and chill until you are ready to serve.
ADD INGREDIENTS TO A BOWL TOSS WELL TO COMBINE
What to Serve it With
Pair this delicious fennel orange salad with store-bought chicken, grilled pork or prawns, any pasta or it is just great with pork fennel sausages for a quick weeknight meal. Try it with...
Common Questions (FAQs)
Yes, it can be made an hour or two in advance, however, it will lose its crispness.
To avoid this I recommend slicing your fennel a day or two before (details in the top tip section above). The dressing can be made up to two days in advance.
Keep it covered in the fridge and it will still taste good after a couple of days, albeit a bit wilted.
I personally love the leftovers the next day with a can of smoked tuna or with some pre-cooked flaked salmon.
You can bulk it up with a cooked grain such as quinoa, couscous or bulgur wheat.
Orange and fennel salad is suitable for paleo dieters, it is vegan and vegetarian; gluten and nut-free.
Use a mandolin/vi-slicer to cut your fennel as this will give you even, thin slices.
Use a salad spinner to dry your arugula as eliminates excess water and doesn't dilute your vinaigrette.
More salads to try...
Recipe Card
Equipment
- Mandoline / V-Slicer
- Salad Spinner
Ingredients
- 450 grams fennel bulbs (2 medium fennel bulbs, approximately 16 ounces)
- 90 grams baby rocket (approximately 3 cups or 3 ounces)
- 200 grams oranges (approximately 2 medium or 7 ounces)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoons orange juice
- 1 tablespoon wholegrain mustard (also referred to as seeded mustard)
Instructions
- Wash your rocket then either pat dry with a towel or spin dry in your salad spinner.
- Wash, trim and remove the core from your fennel, then slice thinly on a mandoline/v-slicer or with a sharp knife. Place in water until you are ready to assemble your salad together.
- Wash your oranges, peel, remove the pith, and dice into medium pieces.
- Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Strain and dry your fennel then add all your ingredients in a large mixing bowl, season, mix well until combined.
- Arrange in a salad bowl and chill until you are ready to serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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