Fennel Orange Salad

The Fennel Orange Salad stands out for its simplicity, health benefits, and the delightful contrast between the aniseed flavor of the fennel and the citrus sweetness of the orange. It's a dish that's both invigorating and comforting, suitable for any season.

Fennel Orange Salad

Fennel Orange Salad is a refreshing and vibrant dish that combines the crispness of fennel with the sweetness of orange and the tanginess of pomegranate seeds. This salad is incredibly simple and quick to prepare, making it perfect for a healthy, low-carb, gluten-free, and dairy-free option for any meal.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


  • juicer


For the Salad

  • 2 fennel bulbs (thinly sliced)
  • 2 oranges (peeled and sliced into supremes)
  • 1 cucumber (sliced)
  • ½ cup pomegranate seeds

For the Dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • salt and pepper (to taste)

Other suggested dressing: Raspberry Vinaigrette


    • Prepare the Fennel: Trim the fronds from the fennel bulb and save them for garnish. Slice the fennel bulb thinly using a sharp knife or a mandoline.
    • Peel and Prepare Orange Supremes:
      Trim the Oranges: Start by cutting off the top and bottom of each orange to expose the flesh. This will give you a stable base to work with.
      Remove the Peel: Place the orange on one end and use a sharp knife to carefully slice downwards, following the curve of the fruit, to remove the peel and white pith. Work your way around the orange until all the peel and pith are removed.
      Cut into Supremes: Over a bowl to catch the juices, hold the peeled orange in one hand. Carefully slide the knife between one of the membrane dividers and the flesh of the orange, and slice until you reach the center. Turn the knife and slide it along the other side of the segment, cutting towards the center again to free the supreme. Lift out the segment and place it in your salad bowl. Repeat with the remaining segments, working your way around the orange.
    • Slice the Cucumber: Wash the cucumber and slice it thinly.
    • Assemble the Salad: In a large salad bowl, combine the sliced fennel, orange rounds, cucumber slices, and pomegranate seeds. Toss gently to mix.
    • Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. Or prepare the Raspberry Vinaigrette.
    • Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients.
    • Garnish: Garnish with the reserved fennel fronds.


    • For an extra crunch, add a handful of toasted nuts like almonds or walnuts.
    • If you find the taste of fennel too strong, you can soak the sliced fennel in
    • ice water for about 30 minutes before draining and using it in the salad. This process mellows the flavor.
    • The salad is best enjoyed fresh but can be refrigerated for a couple of hours before serving if needed.
    Keyword Fennel, Healthy, Orange, Salad

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