Description
This cheerful fennel orange salad recipe is made with shaved fennel, juicy oranges, arugula, mint, and a simple citrus vinaigrette. Vegan-adaptable, Gluten-free.
Ingredients
Units
- 1 medium fennel bulb (1 1/4–1 1/2 cups sliced), save some fennel fronds
- 2 oranges, divided (one for dressing) care cara, navel oranges,
- 1 blood orange (or sub one more regular orange)
- 1/4 cup red onion, finely sliced
- 5 ounces of baby arugula or spring mix (5-6 cups)
- 1/4 cup mint leaves, torn (or sub-flat-leaf parsley or cilantro)
- optional additions: 3 tablespoons toasted pistachios and crumbled goat cheese or add avocado slices
Citrus Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 1 1/2 tablespoons white wine vinegar (or red wine vinegar, champagne vinegar or other “light” vinegar) or sub lemon juice.
- 1 tablespoon finely minced shallot (or 1 fat garlic clove, finely minced)
- 1/3 teaspoon salt, more to taste
- 1/2 teaspoon fresh cracked pepper
- 2 teaspoons honey, maple syrup, or sweetener of choice
Instructions
- Make the citrus vinaigrette. In a small bowl, whisk olive oil, orange zest, orange juice, vinegar, shallot, salt, pepper and honey and whisk well.
- Prep the salad ingredients. Cut off the bottom end of the fennel, trim the top, then cut in half lengthwise, and remove the core. Using a mandolin and a cut-resistant glove, thinly slice the fennel or cut using a sharp knife into paper-thin fennel slices. Thinly slice the red onion. Using a pairing knife, slice the stem ends off the orange. Place on the counter, and remove the remaining orange peel, cutting downwards in strips. Slice the peeled orange into ¼ inch slices.
- Combine. In a large bowl, toss the salad greens with the fennel, onion, and ⅔ of the mint and just enough dressing to lightly coat. Taste for salt and pepper and adjust. Place on a large platter. Arrange the orange slices over the top.
- Sprinkle with more mint, pistachios, and crumbled goat cheese. Sprinkle with fresh cracked black pepper, fennel fronds, and drizzle a little more dressing over the oranges using a spoon.
Notes
To make the salad ahead, prep everything up to 2 days ahead, store it in the fridge, but wait to toss until serving.
Leftovers will keep 24 hours in the refrigerator in an airtight container.
Nutrition
- Serving Size: 1 cup- with pistachios and goat cheese
- Calories: 170
- Sugar: 10.1 g
- Sodium: 239.2 mg
- Fat: 11.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 16 g
- Fiber: 3.3 g
- Protein: 4 g
- Cholesterol: 5.6 mg