In winter, our quick and simple fennel and orange salad is a staple in our table. Vitamin and fiber-rich, it’s a boost for the immune system and easy on the digestive trait.
Perfectly combining sweet, savory, and sour flavors, our easy salad is the perfect nutrient-packed addition to add a fresh and luscious twist to your winter tables.
Check it and let me know if you try it!
Fennel and orange salad – Ingredients
Given the ingredients, this is a typically winter salad and a fantastic way to include raw vegetable side dishes also in the cold season when we might tend to cook more our foods.
- Oranges. For this salad, I opt for squeezing oranges because they are usually juicier. The red oranges are also perfect for this recipe.
- Fennel. Make sure they are “male” because bulkier and more tender.
Orange and fennel salad – Instructions + tips
- Peeling the oranges. If you prefer, you can remove the internal peel of the oranges. I leave it because in our house we eat the whole orange as it is to keep its fibers.
- Cutting the veggies. I suggest slicing the fennel as thin as you can so the dressing makes it softer and sort of marinated.
Fennel and orange salad variations
- With olives. A few pitted or sliced olives is a fantastic addition to this salad as it gives a great savory flavor. Both green and black olives are good for this recipe.
- Pick your nuts. For this fennel and orange salad recipe, I opted for the sunflower seeds because they add some crunch and a very gentle flavor. But if you don’t have them, pine nuts, walnuts, hazelnuts, or almonds match also very well.
- Play with herbs and spices. If you are not a fan of black pepper, you can try to sprinkle some chili flakes on top of the salad. I haven’t tried this version but I think it will taste great. You can also sprinkle some fresh dill and of course, the fennel fronds.
- With pomegranate. Scattering some pomegranate on the salad will create a great sweet and savory contrast.
Fennel and orange salad
Our quick orange and fennel salad recipe in a few easy steps.
Equipment
- 1 Sharp kitchen knife
- 1 Serving plate
Ingredients
- 3 large fennels
- 3 oranges
- 30 gr raisins
- 20 gr sunflower seeds
- 1 tbsp olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- Squeeze the juice of an orange in a jar and soak the raisins.
- Thoroughly wash the fennels and cut them into very thin slices. Set them apart.
- Peel the two remaining oranges and cut them into slices.
- Place the fennel and the orange slices on the serving plate.
- Remove the raisins from the orange juice and scatter them on top of the fennels and the oranges.
- Add the sunflower seeds scattering them all over the serving plate.
- Add the oil and the salt to the jar with the orange juice and shake it to make them blend.
- Season the salad with the dressing and sprinkle a bit of black pepper on top.
WANT TO SAVE THIS FOR LATER? PIN IT TO YOUR BOARD!
