Take advantage of fresh winter produce by making this Fennel and Orange Salad. It’s bright and citrusy in flavor, and is so easy to make!
Creating This Fennel Citrus Salad Recipe
Our Christmas vacation was different than expected, though actually truly enjoyable. I feel like there was a good balance between doing nothing and accomplishing something. I stayed offline almost the entire time and it was certainly a nice break from the day-to-day blogging routine.
We watched movies, stayed in our PJs, tackled lots of chores – Eric busy painting the parts of the house that hadn’t been done and touching up boo-boos made by the kids, Logan and I going through closets and doing a major de-junking of the house. The house feels so uncluttered and great now.
The part that was different than I expected was the food. I had envisioned us cooking and baking up a storm over the break from school and work, but I wasn’t really much in the mood to cook once our vacation started.
I think partly because we didn’t have company. I ended up not even making our Christmas dinner. We were all too stuffed from eating Christmas goodies all day long that a big meal didn’t sound good to us.
Instead we ate the meal originally planned for Christmas on New Years Day. It was nice in a way because by then we had gotten most of our work done and could enjoy a nice dinner. We had this Fennel and Orange Salad as part of that meal.
I’ve always had a hard time with salads in the winter. Or really, produce in general during the winter. I love fruits and vegetables but the varieties are so much more limited. I’m trying to embrace what winter has to offer and figure out creative and different dishes that feature those offerings.
This fennel citrus salad is one of my new favorites. It tastes so bright and un-winter-y during this time of year.
Fennel and Orange Salad Ingredients
I served this citrus salad with a simple orange balsamic dressing. Here’s what you’ll need for the salad and dressing:
- Fennel bulb
- White balsamic vinegar
- Orange juice
- Olive oil
- Salt and pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make a Fennel and Orange Salad
As you’d expect, this fennel orange salad is so easy to make.
- Wash, dry, and tear the lettuce into bite-sized pieces.
- Remove the peel and pith from the orange. Cut the orange into sections or into rounds.
- Layer the salad as follows: lettuce, fennel slices, orange, lettuce. Repeat these layers until all of these three ingredients have been used. Top with pomegranate arils.
- To prepare the dressing, whisk the vinegar, juice, oil, salt, pepper, and sugar together.
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.
Can I Make This Salad Ahead of Time?
You can prep the individual ingredients and the dressing ahead of time.
I recommend storing them in separate containers in the fridge and assembling the fennel citrus salad just before you plan on serving it. This will prevent the lettuce from becoming soggy.
What to Serve with Fennel Orange Salad
This winter salad is a great side for a number of hearty dishes. Some of my favorite mains to pair with the salad include:
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
What Readers Are Saying
“Juicy oranges and crispy and crunchy fennel are always good together, really refreshing.” — Sylvie
“What a lovely, light, refreshing salad. Perfect for these post-holiday weeks.” — Heather
“I found your wonderful recipe on TasteSpotting, and I made it for my family last night. It was wonderful!” — Erica
More Winter Side Dish Recipes:
In this Massaged Kale Salad recipe, kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.
I love this recipe for Roasted Sweet Potato Cubes tossed in olive oil, salt, and pepper and then tossed generously with fresh garlic and sage.
Roasted Brussels Sprouts with Bacon and Balsamic are a fantastic side dish that is full of delicious flavor — caramelized, roasted Brussels sprouts, savory bacon, and tangy balsamic vinegar.
This recipe for Honey Roasted Carrots with Balsamic is a super simple way to make oven roasted carrots with lots of flavor!
Blue Cheese Rosemary Mashed Potatoes are a unique take on classic mashed potatoes. With the addition of gorgonzola cheese and fresh rosemary, you go from yum to YUM!
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For the Salad:
- 1 head butter or romaine lettuce
- 3-4 medium oranges
- 1 large pomegranate, arils removed
- 1 medium to large fennel bulb, thinly sliced
For the Dressing:
- 1 tablespoon white balsamic or white wine vinegar
- 1 tablespoon fresh squeezed orange juice
- 4 tablespoons olive oil
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch sugar
- Wash, dry, and tear the lettuce into bite-sized pieces. Set aside.
- 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 orange into sections or into rounds.
- Salad may be prepared in a large glass bowl, platter, or on individual serving plates. Layer the salad as follows: lettuce, fennel slices, orange, lettuce fennel, orange - repeating until all of these three ingredients have been used. Top with pomegranate arils.
- To prepare the dressing, whisk the vinegar, juice, oil, salt, pepper, and sugar together. Serve along side the salad.
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Nutrition InformationYield 4 Serving Size 1
Amount 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.