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Home » Best Winter Salads

Fennel Orange Salad with Seedy Mustard

Made by Anastasia Papapetros - Serves 6 Filed Under: Best Winter Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Fruit, Vegan Salads, Vegetable Salad, Vegetarian 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.

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A close up of Fennel and Orange Salad in a deep ceramic bowl on a wooden board.

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.

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.

In This Post:
 [hide]
  1. Ingredients & Substitutions
  2. How to Make this Salad
  3. International Variations
  4. Serving Suggestions  🍽
  5. What to Do With Your Leftover Fennel Stalks & Fronds
  6. Tips and Questions
  7. Recipe Card

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, you 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.
Labelled ingredients needed to make fennel and orange salad.

How to Make this Salad


Step 1 - Prepare Your Ingredients

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.

Arugula or rocket being dried in a salad spinner.

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.

Thinly sliced fennel sitting on a wooden board.

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.

Sliced fennel in a white bowl with water.

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.

A close up of a segmented orange that is diced.

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.

A close-up of shaken orange and wholegrain mustard dressing in a glass jar with juiced orange on the side.

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.

Prepared fennel and orange salad ingredients in a white bowl.

Toss until everything is well coated with the dressing, taste and adjust seasonings according to your taste.

Fennel and orange salad in a white bowl that is being mixed with some tongs.

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.

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

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 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. 

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...

  • Pasta Amatriciana
  • Roast Chicken
  • Pork Belly Roast
  • Whole Baked Snapper

What to Do With Your Leftover
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.

Tips and Questions


How Do You Choose the Perfect Fennel?

  • 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.    

Can It Be Made in Advance?

  • While Fennel Orange Salad is best eaten soon after 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.

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 also 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.
Each serve contains 109 calories and a net carb count of eight grams.

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 it eliminates excess water and doesn't dilute your vinaigrette.

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 Orange Salad with Seedy Mustard

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 minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes 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
Author: Anastasia Papapetros
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Equipment
  • Mandolin / 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 extra virgin 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.
  • For added texture and crunch, you may garnish with some roasted nuts such as pecans or walnuts.

Video

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!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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