Fennel and Orange Salad
A bright, colorful salad that's perfect for later winter or spring.
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Servings: 4
Calories: 226kcal
Ingredients
- 4 medium oranges any combination of navel, blood, Cara Cara, Tangelo, etc.
- 1 small fennel bulb
- 3 cups baby greens sliced or torn into small pieces
- 1/4 cup thin sliced red onion
- 2 tablespoons salted, roasted pistachios chopped
- 1/4 cup orange juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- pinch salt and pepper
Instructions
- Cut about 1/2 inch off of the top and bottom of the oranges, and then slice the peel off from all sides. Place each orange on its side, and cut it into thin slices. Reserve any juice to use in the vinaigrette.
- Slice the fennel. Cut about 1/2 inch off of the bottom root end. Slice the bulb in half lengthwise. Place the flat end of each half on the cutting board and cut it into thin strips crosswise, so you have thin crescent-shaped strips.
- Arrange the baby greens, orange slices, fennel slices, and sliced onion on a serving platter. Sprinkle the pistachios over the top.
- To make the dressing, combine the reserved orange juice, olive oil, honey, mustard, a pinch of salt and pepper in a jar. Whisk or shake well to combine. Taste and add extra salt if necessary.
- Pour the salad dressing over the salad and serve.
Notes
This salad is best served immediately after dressing.
Fennel will brown once cut. If you're prepping this in advance, keep the fennel slices in a bowl covered with cold water and one tablespoon of lemon juice. They'll stay fresh and crisp for several days.
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 126mg | Potassium: 620mg | Fiber: 6g | Sugar: 21g | Vitamin A: 762IU | Vitamin C: 92mg | Calcium: 94mg | Iron: 1mg
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