Fennel and Orange Salad
Fennel and Orange Salad is an ideal winter salad. Fennel has a subtle aniseed flavour and crunchy texture, which is contrasts beautifully with the sweet oranges and fresh juicy grapefruit. This creates a refreshing and balanced salad that is enhanced by a simple dressing.
Why should I make Fennel and Orange Salad?
I like to serve a fresh and zesty salad after the rich food of the holiday season. It’s a good way to cleanse your palate and the oranges give you a big vitamin C boost too. You can serve this salad in summer too, fennel is a natural partner to fish and I often serve it with salmon.
What ingredients do I need for this salad?
Most of the ingredients you need to make the salad are easily available in stores and supermarkets. Here is what you need:
- Fennel
- Oranges
- Grapefruit (optional)
- Capsicum/Pepper (Bell)
- Oil
- Honey
- Salt
- Pepper
Scroll to the end of this article to find the full recipe and all quantities of ingredients and instructions.
What is Fennel?
Fennel or Florence Fennel, as it is sometimes known, is a crisp vegetable from the same family as the herb fennel. It looks a bit like a swollen head of celery. It has a mild aniseed flavour and can be eaten raw or cooked.
I successfully grew fennel in my garden in Scotland. The bulbs were not as large as those on sale in the supermarket but they tasted very good.
Blood Oranges and Pink Grapefruit in the Fennel and Orange Salad. If you can’t get these, then use whichever oranges or other citrus fruit you have available.
What are Blood Oranges?
Also known as ruby oranges, there is no blood in blood oranges. They get their name because they have a red blush to the skin and can be either completely red or red and orange inside. You can usually buy blood oranges in January and February. I love the sweetness and the pretty colour.
Can I use ordinary oranges in the Fennel and Orange Salad?
Yes, although I like the colour that comes from blood oranges, you can use any kind of sweet oranges.
Do I have to use Grapefruit?
You can leave the grapefruit out of the salad if you prefer, just add more orange segments. I enjoy the fresh sharpness of grapefruit, but I know that not everyone can eat it as it can react with some medication.
Grapefruit is a citrus fruit like oranges and lemons. It comes in different colours with yellow grapefruits being most common. I like to use pink or red grapefruit in this salad as they are slightly sweeter than the yellow varieties.
What colour of pepper should I use?
I use an orange pepper (bell pepper as it has a sweet flavour and the colour works well with the other ingredients. However, you can use a yellow or a red pepper if that is what you have, green peppers are too bitter for this salad.
What do I need to make the dressing for Fennel and Orange Salad?
This is a very simple dressing, you only need olive oil, the juice from the oranges and grapefruit, a little honey and some salt and pepper to taste.
Can I use any other kinds of oil in the dressing?
Yes, you can use a neutral flavoured oil like rapeseed oil (canola) or a seed oil like sunflower oil.
I don’t eat honey, what can I substitute?
If you don’t want to use honey in the dressing then you can use other sweeteners such as maple syrup, agave syrup or even just a pinch of sugar to cut through the acidity of the dressing.
Can I make Fennel and Orange Salad ahead of time?
You can prepare the ingredients a few hours ahead of serving this salad. However, it’s best to serve it as soon as you combine the fennel with the citrus fruit and the dressing.
Can I freeze Fennel and Orange Salad?
No, this salad is not suitable for freezing.
Vegetarian
This salad is suitable for vegetarians.
Gluten Free
The salad does not contain any wheat products and should be gluten free. Please remember to check all packaged ingredients to ensure that they are suitable for your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Fennel and Orange Salad?
Fennel and orange salad is incredibly versatile. It can be served as a light starter, a refreshing side dish, or even as a main for a light lunch, especially when served with grilled fish or chicken. I also like to serve it with a quiche or savoury tart like my Scottish Smoked Salmon and Asparagus Tart or Courgette and Feta Tart with Herbs.
Fennel and Orange Salad is quick and straightforward to make and ideal for both busy weekdays and elegant dinner parties.
What can I add to make Fennel and Orange Salad into a meal?
If you would like to serve this as a main course salad here are some suggestions for additional protein that you can add:
- Crumbled feta cheese
- Flakes of cold cooked salmon
- Cold or hot smoked salmon
- Strips of cooked chicken
- Cubes of cooked ham
I’m sure you can think of some other additions that you would enjoy with this fresh and vibrant salad.
Fennel and Orange Salad
Ingredients
For the salad
- 1 bulb Fennel finely sliced
- 1 orange pepper finely sliced
- 1 pink grapefruit peeled and cut into segments
- 2 blood oranges peeled and cut into segments
For the dressing
- 2 tablespoon olive oil or other vegetable or seed oil
- 1 tablespoon juice saved from the citrus fruit
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon Freshly ground black pepper
Instructions
To make the salad
- Layer the finely sliced bulb of fennel and orange (bell) pepper into a serving bowl. Keep a few fennel fronds to garnish, if liked.
- Place the segments from 2 blood oranges and 1 grapefruit on top of the fennel and pepper.
To make the dressing
- Put into a lidded jar 2 tablespoons of olive oil, 1 tablespoon of juice from the oranges and grapefruit, 1 teaspoon of honey, ¼ teaspoon salt and ¼ teaspoon of freshly ground black pepper.
- Shake the container to mix thoroughly or alternately whisk the ingredients in a bowl to combine.
To combine and finish
- Pour the dressing over the salad about 30 minutes before serving. Garnish with fennel fronds, if liked.
To make the salad into a light meal
- Add crumbled Feta cheese; flaked cooked Salmon, hot or cold smoked salmon pieces, cooked chicken or ham .
A very seasonal way to get towards your 10 a day Janice! Blood oranges are so good right now. I’m not sure if I’m getting all the portions in but I’m definitely aiming for more variety which has to be a good thing.
Even if you get a few more it’s worth it, you certainly have access to the best variety of fruit and veg at Bridget’s market
What a lovely refreshing salad, perfect for the warm summer months to come. I hope. Love the addition of salmon!
Thanks Michelle, it is lovely and refreshing.
This is such a fresh and zippy sounding salad, making the most of winter tastes. But I would want it year-round too! Congratulations on winning that great hamper. Did you get the lime infused rapeseed oil in it? Just wondering who make this oil. Thanks 🙂
Thanks Kellie. The lime infused oil was a Christmas gift from my SIL. It’s made by Carrington Barns Farm at Gorebridge, so you should be able to get it in Edinburgh, it’s really good.
I love this combo. Fennel and orange are two of my favourites!
Thank Emma, mine too!
This is so pretty! I know I’d love it both ways!
Thanks Mimi, we loved it!
Lush Janice, I’ll have mine with the hot smoked salmon please:-)
It was very good, the citrus cut through the richness of the fish
Those blood oranges look sensational. I really like the idea of this salad, but I hate taking the skin of citrus segments and I’m no good at it either.
I guess you could just slice the oranges across and add them like that, it’s certainly quicker.
I find it oddly cathartic to segment citrus properly so this was basically therapy to make!
nothing better than properly segmented oranges!
I love all citrus fruits and the combination of oranges and grapefruit with the aniseed flavour of fennel worked really well in this salad.
It’s a nice fresh salad, thank you.