Fennel Orange Salad: So Refreshing!

Adding pomegranate arils and pine nuts creates one of the best variations of Sicily’s Fennel Orange Salad. A healthy salad recipe with a refreshing taste!

If you are looking for more refreshing salads, try this fennel slaw or an Italian giardiniera recipe; great any time of the year! 

Introduction

Fennel, called finocchio in Italian, is extremely popular in Italy. Undoubtedly the result of its versatility.

It can easily be used in all dishes, from starters to desserts to even a salad pizza! 

When prepared as a side dish, whether grilled or roasted, it makes the perfect accompaniment to grilled chicken or baked codfish.

This potato fennel gratin is another wonderful side. 

Like celery, it has a crunchy texture that makes a wonderful snack when eaten raw.  

You have probably noticed countless versions of this simple fennel salad. 

It is hard to beat the classic combination of fennel and citrus fruit. Sweet, tangy oranges and crunchy fennel provide a burst of color, flavor, and texture.

When thinly sliced and paired with segmented orange slices and pomegranate seeds, the texture of fennel creates a fresh-tasting salad your family and friends will love!

Truly a great recipe for anyone who thinks they do not like this aromatic perennial with a mild licorice taste.

Let me show you have to make the best fennel and orange salad!

Let’s prep our recipe

This recipe comes together in no time, but first, the fennel and the oranges need to be sliced and the nuts toasted. 

Slicing the fennel

As with all fresh produce, we will properly rinse this vegetable under cold running water. 

Next, cut off the stalks from the bulb and trim the root end. Remove the outer layers if they appear blemished. Another option is using a vegetable peeler.

Place the bulb upright and slice it in half. 

Remove the inner core using a paring knife.

Place the fennel cut side down on a wooden board. With a very sharp knife, slice as thinly as possible. You can also use a mandolin.  

Place in a large mixing bowl and set aside.

Segmenting the orange

This is optional, but removing the outer membranes and the orange pith creates tender and sweet orange segments.

Rinse 2 oranges under cold running water and dry properly with a tea towel. Next, cut off a thin section of both ends of the orange.

Place the orange upright. With a very sharp knife, start at the top and cut the outer peel gently following the orange curve. Avoid squeezing the orange; we need the juice to make the vinaigrette.

To collect all the juices, work over a bowl and cut on either side of the membrane. Each orange segment should easily come away from the core of the orange.

Continue in this matter until the entire orange has been segmented. 

Prepping the pine nuts

Place 3 tablespoons of pine nuts in a pan. Do not add any oil. Turn the heat to low and shake the pan constantly back and forth until the nuts turn golden. Remove from heat and place in a bowl to stop them from burning. 

Making the vinaigrette

In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of honey and 1-2 tablespoons of orange juice. Add salt and pepper to taste. 

Whisk together or place in a mason jar and shake vigorously for a couple of minutes.

Instructions

Place the thinly sliced fennel in a large bowl.

Add the orange segments, followed by the citrus vinaigrette, and toss gently together.

Transfer the salad to a serving platter. Top with 1 cup of pomegranate seeds and 3 tablespoons of toasted pine nuts.

Garnish with fennel fronds (if desired) and serve.

Fennel salad recipes we love

• Cauliflower Fennel Salad
• Creamy Celery Root and Fennel Slaw
• Fregola Salad

Recipe origins

This fennel orange salad recipe was initially inspired by some family friends who have origins in Sicily many decades ago.

I do not know of one Italian family that does not have their version of this salad.

Although I provided a recipe, you can get creative with the ingredients. 

Feel free to use any combination of oranges (blood or navel), grapefruit and/or lemons. 

You’ll see that this recipe is so delicious and simple to make.

What a refreshing way to end a meal!

THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria 

★★★★★ If you have made this fennel citrus salad, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on December 31, 2015, and republished on February 6, 2020, with updated content and photos. Thanks for sharing!