Fennel Salad with Orange – The Wise Consumer

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Fennel Salad with Orange

August 13, 2022

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Do you eat fennel? If you don’t, this fennel with orange salad recipe is a great place to start. Packed with flavor and crunch, this salad is perfect for those days when you want something refreshing, tasty and super simple to make.

fennel salad with orange

Health benefits of fennel

Fennel, aka Foeniculum vulgare, is not only a delicious licorice-like tasting perennial herb but one that also happens to be highly nutritious and packed with potential health benefits.

Just one cup (87g) of sliced fennel contains about 3 grams of fiber, 17% of your Daily Value (DV) of Vitamin C, 6% DV of Folate, and 10% DV of Potassium.

In fact this herb, including its seeds, have long been used in traditional eastern medicine for various ailments. 

Most commonly fennel is believed to:

Although more clinical research needs to be conducted around the health benefits of this plant there is no doubt that this is one tasty herb you want to be including in your diet.

So, let’s get cooking!

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Orange and Fennel salad

Fennel Salad with Orange


  • Author: The Wise Consumer
  • Total Time: 10

Description

This fennel and orange salad is tasty, refreshing and super simple to make.


Ingredients

Scale

Salad:

  • 1 fennel bulb (with stems)
  • 1 orange
  • 1 bunch of mint, thinly sliced
  • 12 tbsp unsalted pumpkin seeds

Dressing:

  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tbsp dried or fresh dill 
  • 1/2 orange, juiced
  • salt/pepper, to taste

Instructions

Salad

  1. Trim off fennel stems and fronds from the bulb. Set aside. 
  2. Cut fennel bulb in half and then into quarters.
  3. Slice fennel into thin slices and place in a large bowl. (Note: You can also use a mandolin to shave fennel very finely. I prefer my fennel on the crunchier side for this particular salad so prefer slicing to shaving but either works!)
  4. Chop the desired amount of fennel fronds off stems and add to salad bowl.
  5. Slice mint leaves into thin slices.
  6. Peel and slice orange into small cubes. Add to fennel and mint mixture.  
  7. Top salad with pumpkin seeds and stir until ingredients are thoroughly mixed.

For the dressing:

  1. In a small bowl mix the apple cider, olive oil, dill, orange juice, and salt and pepper. Whisk till thoroughly combined. 

To serve:
In a small bowl, top fennel and orange salad mixture desired amount of dressing. For extra sweetness squeeze a bit more orange juice over salad before savoring! Bon Appétit.

Notes

  • Best consumed immediately or within 24 hours.
  • Fennel is usually at its peak late fall through early spring. So make sure to save this recipe for those colder months when you want something light and refreshing to brighten your day.
  • Prep Time: 5
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