Fennel Orange Salad Recipe

Orange salad with fennel and olives on a plate.

5 from 2 votes

This simple fennel salad makes the most of citrus season with oranges, green olives, baby arugula, pistachios and fresh herbs.

Prep Time20

Total Time20

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

1 fennel bulb with stems and fronds
3 oranges navel, cara cara, blood
1/2 cup pitted green olives
1 cup baby arugula
1/4 cup chopped pistachios
1/4 cup shaved Parmesan
1/2 small red onion thinly sliced
1 tablespoon chopped parsley

For vinaigrette

1 garlic clove minced
1 teaspoon whole grain mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

To slice the fennel, cut off the top and bottom of the bulb. (Save the stems and fronds). Cut it into quarters by halving the bulb lengthwise and then slicing those halves again. You will end up with 4 sections. Then thinly slice them crosswise.
To cut the oranges, slice off the tops and bottoms. Cut off the peel and pith following the curve of the fruit. Slice between the membranes to cut out the individual segments. Hold the oranges over a small bowl to catch their juices as you do this.
To make the vinaigrette, whisk the garlic, mustard, vinegar, olive oil, salt and pepper into the orange juice.
Combine the fennel, oranges, olives, arugula, pistachios, Parmesan, onions and parsley in a large bowl.
Drizzle the vinaigrette into the salad, tossing to combine.
Top the finished salad with fennel fronds.

Notes

The oranges can all be the same variety or you can use a mix.

You can substitute the pistachios with pine nuts or chopped almonds.

Baby spinach can be used instead of arugula.

The salad is best eaten the day you make it. If you have leftovers, you can store them in an airtight container up to 2 days. Keep the vinaigrette separate.

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