Shaved Fennel and Orange Salad
Take advantage of fresh winter produce by making this Shaved Fennel and Orange Salad. It’s bright and citrusy in flavor, and is so easy to make! This salad is simple enough for every day but has a pretty enough presentation that it can easily be served for a special occasion.
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The Simple Side Salad I Make All Winter Long
I’ve always had a hard time with salads in the winter. I love fruits and vegetables, but the varieties are so much more limited this time of year! With that said, I’m really trying to embrace winter produce and to figure out creative and different dishes that feature those offerings.
This fennel orange salad is one of my new favorites. It tastes so bright and un-winter-y during this time of year.
Here’s why I think you’ll love this shaved fennel salad with oranges, too:
✔ Bright and Fresh Flavor: Raw fennel has a crunchy texture and sweet anise flavor that pairs deliciously with juicy oranges, tart pomegranate seeds, and salad greens.
✔ Speedy Fast Prep: You can have the veggies, citrus, and dressing prepped and assembled in 15 minutes (if that!). This is a huge reason why this is my go-to side salad in the winter.
✔ Make Ahead Option: You can prep each component of this recipe days in advance and store everything separately in the fridge. That way, all you have to do is toss it all together when you’re ready to eat.
Enjoy!
-Katie
Special Tools You’ll Need
This arugula, fennel, and orange salad is easy to make as is, but having the following kitchen tools on hand will make the prep work even easier.
- Mandoline Slicer — You’ll need to cut the fennel into very thin slices. I prefer using a madoline for this, but a sharp chef’s knife works too.
- Salad Spinner — Works great for washing and drying the salad greens.
- Mason Jar — I like to measure the ingredients for the dressing into a mason jar, add the lid, and shake it up. This then doubles as a storage container for leftovers!
- Salad Bowl or Serving Platter — To serve the salad. I prefer a platter or a shallow bowl for the prettiest presentation
The Main Ingredients
I served this orange and fennel salad with a simple orange balsamic dressing. A full list of ingredients with their measurements have been provided in the recipe card below, but here’s an overview of what you’ll need.
- Salad Greens — I love the combination of mixed baby greens and peppery arugula, but any kind of lettuce will work. Just choose what you like! The fennel, oranges, and pomegranate are the real stars of this recipe.
- Oranges — Use any variety you like. I used a blend of cara cara, navel, and blood oranges this time for a prettier presentation. (I suggest supreming your oranges so that none of the bitter white pith sneaks into your salad.)
- Pomegranate Arils — You can purchase pre-packaged pomegranate arils rather than a whole pomegranate to save yourself lots of time.
- Fennel Bulb — Save the aromatic fronds for another recipe.
- Red Onion — Are much sweeter than yellow onion so they won’t overpower the delicate flavor of the fennel.
- Orange Vinaigrette — The citrusy dressing is a simple blend of white balsamic (milder and sweeter than regular balsamic, FYI), orange juice, olive oil, salt and pepper. That’s it!
How to Make an Orange and Fennel Salad
- Wash and dry the salad greens. If using head lettuce, tear lettuce into pieces.
- Remove the peel and pith from the orange. Cut the orange into sections or into rounds.
- Assemble the salad. Layer it in this order: salad greens, sliced red onion, sliced oranges, shaved fennel. Repeat these layers until all of the ingredients have been used. Top with pomegranate arils.
- Drizzle with the vinaigrette. This salad is best enjoyed right away.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make-Ahead Option
If you’re planning a dinner party and need to do some of the prep work in advance, you can easily prep the individual ingredients and the dressing ahead of time.
I recommend storing them in separate containers in the fridge and assembling the salad just before you plan on serving it. This will prevent the salad greens from becoming soggy.
What to Serve with This Orange and Fennel Salad
This winter salad is a great side for a number of hearty dishes. Some of my favorite mains to pair with this fresh salad include:
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More Winter Salad Recipes to Try
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Shaved Fennel and Orange Salad Recipe
This Pomegranate, Orange and Fennel salad is one of my new favorites. It tastes so bright and un-winter-y during this time of year. It takes advantage of fresh winter produce.
Ingredients
For the Fennel and Orange Salad:
- 1 cup mixed baby salad greens
- 2 cups baby arugula
- 1-2 cara cara orange
- 1-2 blood orange
- 1 navel orange
- 1 large pomegranate, arils removed
- 2 fennel bulbs, cut in very thin slices
- 1/2 of a small red onion, cut in very thin round slices
For the Citrus Vinaigrette:
- 1 tablespoon white balsamic or white wine vinegar
- 1 tablespoon fresh squeezed orange juice
- 2 teaspoons orange zest
- 4 tablespoons olive oil
- 1 tablespoon chopped mint or parsley
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon honey
Instructions
- Prepare the dressing. Combine the vinegar, juice, zest, oil, salt, pepper, honey, and mint together in a small mason jar. Shake well to combine. Refrigerate until ready to serve.
- Wash and dry the mixed greens and arugula. Set aside.
- Supreme the orange.Remove the peel and pith from the orange by cutting the top and bottom off, and then cutting away the remaining peel around the middle portion. Cut the oranges into rounds.
- Cut the fennel bulbs into very thin slices, almost shaved. A mandoline slicer works well for this.
- Slice the red onion into very thin slices. Separate the rings from one another.
- Assemble the salad. On a large serving platter or a shallow salad bowl, layer the salad ingredients as follows: mixed greens and arugula, onion slices, fennel slices, orange slices - repeating until all of these three ingredients have been used. Top with pomegranate arils. Serve with dressing.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 448mgCarbohydrates: 39gFiber: 10gSugar: 25gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making This Salad!
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Cynthia says
I’ve made a version of this for at least a couple of decades. I love fennel and just slice a big bulb, add the orange and sprinkle with pomegranate seeds. Undressed and still delish. But thanks for your recipe, going to try it.
Jg says
If I don’t use honey is it ok
Katie Kick says
You could substitute agave or maple syrup instead, or most likely just leave it out if you prefer.
Tony says
Can I use mandarin orange wedges in this salad?
Katie says
the taste will be slightly different, but sure!
Sylvie @ Gourmande in the Kitchen says
Juicy oranges and crispy and crunchy fennel are always good together, really refreshing. Sometimes I make a similar salad with oranges, endive and black olives, I’ll have to try it with the romaine lettuce next time instead.
Heather says
What a lovely, light, refreshing salad. Perfect for these post-holiday weeks.
Erica says
I found your wonderful recipe on TasteSpotting, and I made it for my family last night. It was wonderful! I omitted the fennel because my husband does not care for it (I love it though, so I might have to add it next time). My five year old daughter adored the pomegranate and kept asking for more:) Thank you for sharing this recipe:) I will be making it again.
Cathy @ What Would Cathy Eat says
Always looking for heart-healthy salads. Love that there is no cheese in this!
Jen @ My Kitchen Addiction says
This salad looks absolutely stunning, and I’m sure it’s delicious. I love fennel and orange.