Orange and Fennel Salad

Jun 13, 2024Josh Allen
Orange and Fennel Salad

Looking to add a zesty twist to your salad game? Say no more! This Orange and Fennel Salad recipe is here to save the day (and your taste buds).

What You'll Need:

1. Fresh oranges - for that burst of citrusy goodness

2. Crunchy fennel - to add a unique flavor and texture

3. Mixed greens - because we're all about that healthy life

4. Red onion - for a little kick

5. Olive oil and vinegar - to tie it all together

How to Make It:

1. Start by slicing your oranges and fennel thinly. You want them to be the stars of the show, after all.

2. Toss your mixed greens in a bowl and add the sliced oranges, fennel, and red onion.

3. Drizzle with a generous amount of olive oil and vinegar. Don't be shy - you want every bite to be packed with flavor!

4. Give everything a good toss to make sure the dressing is evenly distributed.

5. Serve up your salad and get ready to impress your taste buds (and maybe even your friends).

Why You'll Love It:

This Orange and Fennel Salad is the perfect combination of sweet, tangy, and crunchy. It's like a party in your mouth, and everyone's invited! Plus, it's super easy to make, so you can whip it up whenever the craving strikes.

So go ahead, give this recipe a try and let your taste buds do the happy dance. Orange you glad you found this fennel salad recipe?

Looking to add a little zest to your salad game? Well, look no further! This orange and fennel salad recipe is sure to add a burst of flavor to your next meal. Plus, it's so easy to make, even a kitchen novice could whip it up in no thyme (see what we did there?).

Makes: 4 servings

Cook Time: 15 min

Calories: 279kcal/serving


  • 1 large bulb fennel
  • 1 stalk celery
  • 8 cups mixed greens
  • 1 orange divided
  • ¼ cup candied pecans, or walnuts, chopped


  • ½ tsp orange zest
  • ⅓ cup vegetable oil
  • ¼ cup orange juice
  • 3 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 clove garlic
  • ¼ tsp pepper
  • ⅛ tsp salt



  1. Combine all dressing ingredients in a jar with a lid and shake until combined. Set aside.
  2. Cut the rind off of the orange and cut into segments. Thinly slice celery on the diagonal.
  3. Cut off the top stems of the fennel (these can be reserved for stir fries) and remove any discolored outer leaves. If the bulb is really large, cut in half from root to stem.
  4. Using a mandoline (or a very sharp knife) thinly slice the fennel bulb and place in a bowl, add celery and mixed greens. Drizzle with dressing and toss well.
  5. Garnish the salad with walnuts and orange pieces.


Holly Nilsson

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