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    Home » Salads » Fennel Orange Salad: So Refreshing!

    Fennel Orange Salad: So Refreshing!

    February 6, 2020 , Updated February 6, 2025 Maria 17 Comments

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    An Orange Fennel Salad in a white serving platter.

    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 celery root slaw or an Italian giardiniera recipe; great any time of the year! 

    A colorful Fennel Orange Salad in a white serving platter.

    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!

    Refreshing Italian Fennel Citrus 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. 

    The core is removed from the fennel halves.

    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.

    Thinly sliced fennel on a wooden board.

    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.

    The top and bottom of an orange has been sliced.

    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.

    Refreshing Italian Fennel Citrus Salad

    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.

    an orange in the process of being segmented.

    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. 

    A citrus vinaigrette is being whisked together.

    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.

    Thinnly sliced fennel and orange segments 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.

    A close up of the fennel orange salad.

    Fennel salad recipes we love

    • Cauliflower Salad
    • Celery Root Slaw with fennel
    • Fregola Salad

    Pomegranate arils, orange sections and thinly sliced fennel in a serving platter.

    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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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

    Pomegranate arils, orange sections and thinly sliced fennel in a serving platter.

    Fennel Orange Salad

    Adding pomegranate arils and pine nuts create one of the best variations of Sicily's Fennel Orange Salad. A healthy salad recipe with a refreshing taste!
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Salad
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 270kcal
    Author: Maria Vannelli RD
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    Ingredients

    VINAIGRETTE:

    • ¼ cup extra virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 1-2 tablespoons orange juice drippings from slicing the fruit
    • salt and pepper to taste

    SALAD:

    • 1 large fennel bulb or 2 small, trimmed and thinly sliced
    • 2 oranges peeled and segmented
    • 1 cup pomegranate arils fresh
    • 3 tablespoons pine nuts toasted or slivered almonds
    • fennel fronds for garnish

    Instructions

    FOR THE VINAIGRETTE:

    • Place all of the ingredients for the vinaigrette in a jar. Cover and shake well. Alternatively, place in a bowl and whisk together. Set aside.

    FOR THE SALAD:

    • Place the thinly sliced fennel in a large bowl.
    • Add the orange segments followed by the citrus vinaigrette and toss gently together.
    • Transfer salad to a serving platter.
    • Top with pomegranate seeds and pine nuts.
    • Garnish with fennel fronds (if desired).
    • Serve immediately.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    Some variations:
    This salad can be served on a bed of baby greens or in a Boston lettuce cup.
    This salad can be topped off with your favorite soft cheese as well, such as ricotta or cottage cheese.
    Try experimenting with any other ingredients you can think of. Some suggestions: avocados, different nuts and seeds (almonds, walnuts, etc.), or beets.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 270kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 502mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 46mg | Calcium: 59mg | Iron: 1mg
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    This post was originally published on December 31, 2015, and republished on February 6, 2020, with updated content and photos. Thanks for sharing!

     

     

     

     

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    Filed Under: Salads

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Dottie Baby

      December 25, 2022 at 12:48 am

      5 stars
      Made a test run for Christmas and the guys loved it! Used white balsamic vinegar (no red wine in house) and it was just delightful. The full 2T orange juice was fine, but will reduce that tomorrow by request. Thank you for a lovely new salad we’ll add to the rotation!

      Reply
      • Maria

        December 30, 2022 at 11:00 am

        So thrilled to read this! Thanks for sharing Dottie!

        Reply
    2. Rocco

      December 17, 2021 at 11:12 am

      Made for Christmas last year and it was a huge hit! Going to add shrimp this year being that Xmas eve in our household is centered around fish.
      Thanks Again

      Reply
      • Maria

        December 17, 2021 at 9:16 pm

        How wonderful Rocco! Buon Natale to you and your loved ones!

        Reply
    3. Gail

      December 07, 2021 at 5:51 pm

      5 stars
      Used a pink grapefruit since I had it on hand. Wonderful. The more fronds the more the anise flavor.

      Reply
      • Maria

        December 07, 2021 at 10:21 pm

        Great variation Gail! Thanks for sharing!

        Reply
    4. Tori

      February 13, 2021 at 11:52 am

      5 stars
      Probably one of the best salads ever! If you enjoy fennel this is surely a crowd pleaser.

      Reply
      • Maria

        February 14, 2021 at 10:01 pm

        Thanks so much Tori! So thrilled to read this.

        Reply
      • Maria

        February 20, 2021 at 7:11 pm

        Thanks so much Tori! SO thrilled to read you enjoyed this salad.

        Reply
    5. Kim

      January 31, 2021 at 7:18 pm

      5 stars
      This salad is not only beautiful but also delicious!

      Reply
      • Maria

        January 31, 2021 at 7:28 pm

        So thrilled to read you enjoyed this salad Kim! Thanks for taking the time to share.

        Reply
    6. Maria

      January 09, 2016 at 6:37 pm

      Hi Mary!
      This salad looks fresh & delicious!!
      I will definitely try it!
      Keep u posted!
      Happy new year!
      More recipes for 2016 ; )!

      Reply
      • Maria

        January 10, 2016 at 5:51 pm

        Thank-you Maria! Happy New Year to you too 🙂 Thanks so much for taking the time to comment. Appreciate it!

        Reply
    7. Sonia and mom

      December 31, 2015 at 3:30 pm

      Thank you so much Mary for these wonderful recipes and happy new year to you and familyxxx

      Reply
      • Maria

        January 01, 2016 at 8:13 pm

        Thank-you so much Sonia and mom!!! Happy New Year to all of you!

        Reply
    8. Maria

      December 31, 2015 at 9:01 am

      5 stars
      Great minds think alike! This salad recipe is on my “to do list” for today! Happy New Year Maria!

      Reply
      • Maria

        January 01, 2016 at 7:24 am

        Happy New Year to you and yours!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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