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    Home » By Season » Winter Salads

    Fennel and Orange Salad with Wholegrain Mustard

    Filed Under: 10 Minute Salads, Vegan, Vegetarian, Winter Salads

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    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.

    Jump to Recipe Print Recipe
    Portrait view of fennel and orange salad in a ceramic bowl on a wooden board with mustard in a bowl at bottom left corner.
    FENNEL & ORANGE SALAD

    Table of contents

    • What I LOVE About This Salad
    • Top Tip
    • What to Do With Your Fennel Stalks & Fronds
    • Ingredients & Substitutions
    • You Will Need
    • How to make this salad
    • What to Serve it With
    • Common Questions (FAQs)
    • More salads to try...
    • Recipe Card
    • Pin Me Now & Save for Later!

    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:

    1. 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.
    2. Make a delicious fennel pesto to stir through pasta, use in a dressing for salads, to rub as a rub for meats.
    3. 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

    Labelled ingredients needed to make fennel and orange salad.

    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.

    • WASHING-BABY-ROCKET
      WASH YOUR ARUGULA (ROCKET)
    • BABY-ROCKET-IN-SALAD-SPINNER
      WASH & DRY YOUR ROCKET
    • SLICED FENNEL
      FINELY SLICE YOUR FENNEL
    • 02-DICING-ORANGES
      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.

    • 01-INGREDIENTS-FOR-ORANGE-WHOLEGRAIN-DRESSING
      PUT DRESSING INGREDIENTS IN A JAR
    • 03-ORANGE-WHOLEGRAIN-DRESSING-AERIAL
      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.

    • 04-FENNEL-ORANGE-SALAD-INGREDIENTS-IN-A-BOWL
      ADD INGREDIENTS TO A BOWL
    • 05-MIXING-FENNEL-ORANGE-SALAD
      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...

    • Pasta Amatriciana
    • Roast Chicken
    • Pork Fennel Sausages
    • Vegan Tomato Pasta
    • Whole Baked Snapper

    Common Questions (FAQs)

    Can Fennel Orange Salad be made ahead?

    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.

    How can I store it?

    Keep it covered in the fridge and it will still taste good after a couple of days, albeit a bit wilted.

    What else can I do with the leftovers?

    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.

    What diets is it suitable for?

    Orange and fennel salad is suitable for paleo dieters, it is vegan and vegetarian; gluten and nut-free.

    Recommended equipment.

    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...

    • Ras el Hanout Substitute
    • Tagine Seasoning: Create a Moroccan Delight
    • Za'atar Substitute: Middle East Spice Mix Recipe
    • Outstanding Oyster Mushroom Salad with Spinach

    Recipe Card

    Fennel and Orange Salad in a deep ceramic bowl on a wooden board with mustard in a bowl on top right corner.

    Fennel and Orange Salad

    A Fennel Orange Salad that will make your tastebuds sing with happiness, full of vitamin C to fight off winter colds.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Australian
    Keyword: Easy
    Difficulty: Easy
    Diet: dairy free, Gluten free, Paleo, Vegan, Vegetarian,, Whole30
    Servings: 6 as a side
    Calories: 109kcal
    Equipment
    • Mandoline / V-Slicer
    • Salad Spinner
    Ingredients
    For the salad...
    • 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)
    For the vinaigrette...
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoons orange juice
    • 1 tablespoon wholegrain mustard (also referred to as seeded mustard)
    Metric - Imperial
    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.
    Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 72mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin Me Now & Save for Later!

    FENNEL ORANGE SALAD PINTEREST

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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