Fennel and Orange Salad

This bright, colorful fennel and orange salad features crisp thin slices of fennel, a variety of colorful oranges, and a sprinkle of salty pistachios tossed in a zesty orange vinaigrette dressing. 

It’s a light and flavorful side salad — or top it with some tuna, salmon, or leftover chicken for a satisfying and healthy dinner. 

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Why This Recipe Works

You'll love this salad for so many reasons:

• It’s beautiful and refreshing for late winter or spring, but the ingredients are available year ‘round.
• Fruit is always a nice surprise in a salad. It adds a sweet pop of flavor that pairs well with the other savory salad flavors. I love adding fruit to salads, like my Mango Avocado Salad or my Peaches and Greens Salad.
• Fresh, anise-flavored fennel and sweet oranges are classic Mediterranean ingredients that complement each other well. If you’re looking for a delicious and easy Mediterranean diet recipe, this one’s for you!

Recipe Ingredients

Here are the key ingredients you’ll need to make this fennel and orange salad. I’ve listed a few substitutions and variations in the section below.

Fennel bulb. Look for a medium-sized bulb without dents or blemishes.

Oranges. You can use any kind of orange, but I recommend using several varieties for a range of colors and flavors. I often add at least one blood orange because I love their bright red color, along with a navel and Cara Cara orange. Keep reading to learn about the differences between common orange varieties.

Baby greens. Soft, tender baby or artisan lettuce adds extra color and crunch.

Pistachios. I use salted, roasted pistachios because they add a nice, salty crunch.

Honey and Dijon mustard. Just a touch pulls the orange and olive oil vinaigrette dressing together.

Which Orange Varieties to Use

You can find oranges in the grocery store year-round, but US-grown oranges are in season from late November through April or May. That’s when they’ll be at their juiciest and sweetest. And yes, there are some differences between the different varieties. Here’s an overview of the best types to use in this recipe:

• Navel oranges are the most common variety. You can recognize them by the belly button-like indentation or navel at the bottom. Navel oranges are seedless and have a thick skin that's easy to peel. The skin also provides lots of zest, so they’re my go-to orange for zesting. Navels are sweet and juicy, so they’re great for snacking or salad recipes. 

• Blood oranges often look like regular oranges, but if you look closely at their skin, you might see flecks of red or reddish areas on some. Their usually seedless flesh is a gorgeous, deep, raspberry-red color with a slightly floral, grapefruit, and raspberry-like flavor. Blood oranges are great to use in baking recipes, salads, salad dressings, and my Spiced Blood Orange Shrub. Their skin is thinner, so they're a bit harder to peel, and they’re more sour than Navel oranges, so I like to use them in recipes rather than for snacking. 

• Cara Cara oranges are a lovely pinkish-orange inside with an orange-berry flavor. These seedless oranges are not quite as sweet as navel oranges but not as tart as blood oranges. Cara Caras are juicy, easy to peel, and great for recipes or snacking.

• Tangelos are not true oranges but a cross between a tangerine and a pomelo (similar to a grapefruit). You can recognize tangelos by their bump at the top. They’re easy to peel and have a bright orange flesh that’s sweet like a tangerine (mandarin or clementine) and a little bit tart. They’re also great for snacking and recipes.

• Sumo citrus is a mandarin hybrid. It resembles a tangelo with a large bump at the top, but its peel is bumpy all over. It’s not the prettiest orange, but it’s amazingly sweet and flavorful with a skin that’s very easy to peel. Sumo citrus also breaks into segments and slices very easily, so it’s great for snacking or adding to salads.

• Mandarins are tiny, snack-size citrus fruits with loose, easy-to-peel skin and small segments inside. Tangerines and clementines are types of mandarins. I don’t recommend using mandarins in this recipe because they don’t have much flesh inside and don’t slice well. They’re great for snacking, though!

Substitutions and Variations

• Add a sprinkle of goat or feta cheese to this salad.
• Add some avocado cubes and/or thinly sliced beets.
• Substitute arugula or baby kale for lettuce.
• Instead of pistachios, try hazelnuts, sunflower, or pumpkin seeds. 
• If you have sweet pink or red grapefruit, add or swap it for the oranges. I don’t recommend white grapefruit because it’s too tart.
• Instead of the orange vinaigrette recipe included in the recipe card, try my creamy Lemon Herb Kefir Salad Dressing. 
• Add some cooked grains like brown rice, farro, or wheat berries to make this salad heartier.

Step-by-Step Instructions

First, remove the skin from your oranges by cutting it away. Slice the top and bottom off, stand it on one end, and then cut down each side of the orange with a sharp knife. 

Second, cut the oranges into slices. Turn each orange onto its side and slice down, cutting thin slices. Reserve the juice from the oranges to use in the dressing.

Third, cut the bottom root end off the fennel bulb and then cut the bulb in half lengthwise.

Fourth, cut the fennel into thin slices. Place the flat end on the cutting board and cut down crosswise to get crescent-shaped slices. NOTE: if you’re not planning to dress the salad and serve it immediately, cover the fennel slices with cold water mixed with a squeeze of lemon juice to prevent browning. 

Fifth, combine the salad dressing ingredients in a jar. Whisk well or cover the jar and shake it well.

Sixth, Arrange the lettuce, fennel, oranges, and thinly sliced onion on a large serving plate. Sprinkle the pistachios over and drizzle with the salad dressing. 

Expert Tips

As tempting as it is, don’t don’t peel the oranges as you would for snacking. It’s best to cut the peel away with a knife. This will give you cleaner orange slices without any of the bitter white pith. 

It’s not necessary to remove the outer layer of the fennel bulb, BUT, it’s often bruised, so I usually peel it away and use the inner pieces. All parts of fennel are edible, so if you like, you can reserve the stems and add them to soup or stock. They add a nice flavor to my Ground Turkey Vegetable Soup. You can also use some of the fronds (the feathery tops) as a garnish for this salad.

As previously mentioned, fennel will turn brown once it’s cut. To prevent browning, place the slices in a bowl and cover them with cold water mixed with one tablespoon of lemon juice until you’re ready to add them to the salad.

What to Eat With a Fennel and Orange Salad

This salad is delicious with:

• Pistachio Crusted Salmon
• One Pan Salmon and Rice
• Roast chicken or turkey for a holiday dinner
• Creamy Fennel and White Bean Soup
• Honey Roasted Carrots
• Boursin Mashed Potatoes

Recipe FAQs

Other Fruity Salad Recipes

If you want to try adding fruit to savory salads, try these recipes: