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.
This Fennel and Orange Salad is a refreshing and light way to enjoy seasonal produce. Fresh fennel and citrus are a great combination, and the addition of rocket/arugula gives the salad a nice zing. The mustard dressing ties everything together perfectly.
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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 licorice -like taste pairs really well with the peppery rocket, and sweet oranges tossed in our wholegrain mustard dressing are 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.
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.
💡Top Tips💡 Slice up the fennel the day before and keep it covered in water in your fridge; Drain it well and pat it dry before adding it to your salad though; |
Ingredients & Substitutions
- Fennel - crunchy fennel is 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! However, ou can swap with fresh celery or finely julienned kohlrabi, but just add a few fennel seeds so you don't lose out on the delicious aniseed flavour.
- 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, kale, 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, as an alternative, you could try our citrus vinaigrette instead.
International Variations
- Make it an Italian fennel salad with the addition of some olives (we love Kalamata or Sicilian olives) and some chopped dill. But use a Dijon mustard in the dressing.
- Make it a Greek citrus salad by adding some feta and leaving out the mustard in the dressing; add a pinch of dried oregano, red onion and some garlic.
- Make it a Moroccan fennel salad by adding pistachios and mint, then by swapping the mustard for one or two teaspoons of rose water.
You Will Need
How to Make this Salad
Step 1 - Prepare Ingredient
Wash your rocket/arugula and remove any damaged or wilted leaves; either pat dry or spin dry in a salad spinner to remove the 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 membranes and pith, and dice into medium pieces. Remove as many seeds as possible, but there is no need to stress about it.
Step 2 - Shake-up vinaigrette.
Place all your vinaigrette ingredients in a small glass jar, and season with sea salt and cracked black pepper.
Shake until emulsified, then taste and adjust seasonings according to your taste.
Step 3 - Assemble your fennel orange salad.
Drain your fennel and pat dry, then place your thinly sliced fennel, and remaining salad ingredients in a large mixing bowl, pour over your vinaigrette, and season with salt and pepper to taste.
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. For added texture and crunch, you may garnish with some roasted nuts such as pecans or walnuts.
Serving Suggestions
Pair this delicious fennel orange salad with store-bought chicken, grilled pork chops or prawns, or any pasta, or it is just great with pork fennel sausages for a quick weeknight meal. Try it with...
Common Questions (FAQs)
Look for fennel bulbs that are firm with no bruising or marks with fronds that are bright and perky and still attached. The smaller the bulbs the tastier, crisper and moister they are.
To keep your fennel fresh, store it in the vegetable crisper section in your fridge for up to two weeks.
While Fennel Orange Salad is best eaten soon aftern making it, you can also make it 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 also 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.
Each serve contains 109 calories and a net carb count of eight grams.
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 it eliminates excess water and doesn't dilute your vinaigrette.
Want more fresh salad ideas?
Recipe Card
Equipment
- Mandolin / 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 extra virgin 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.
- For added texture and crunch, you may garnish with some roasted nuts such as pecans or walnuts.
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