Fennel Orange Salad Recipe

Urvashee Patel | Dessarts

This Fennel Orange Salad is sweet, crunchy and full of flavor. Orange and mint come together with fennel to make this vibrant winter salad.

Yep. There’s a lot going on in this salad and that’s why I absolutely love it.  I’ll be adding this to my list of perfect winter salads, right along with my roasted carrot and beet quinoa salad.

Tangy sweet orange, a hint of mint, and subtle flavors from fennel make this one tasty salad. Pomegranate seeds provide color pops and extra sweetness while the almond slices add a little crunch.

Fennel Orange Salad Photo

To bring it all together, it’s drizzled with an easy three ingredient dressing. Yes, that’s right. Just three. There is already so much flavor coming through in this salad that a simple lemon, honey and olive oil dressing is all you need. 

What Does Fennel Taste Like?

Never had fennel before? Most people describe it as a licorice or anise flavor but that is more characteristic of the leafy parts.

The flavor of the bulb on the other hand, is much harder to pinpoint. It has a light earthy taste is all I can say. If you have not tried it, you should!

Fennel Orange Salad Picture

We happen to love it on our homemade pizza and I’ve even used it on top of tomato tarts. Sweet oranges and earthy fennel make quite a nice pairing too!

How to Make Fennel Orange Salad

The beauty of this salad is that you can prepare everything in advance, store it in the refrigerator, and then bring it all together just before serving. Make the dressing first and set it aside.

To prepare the fennel bulb, cut off the stems and leaves in one slice with a large chef’s knife. Then, cut off the root on the opposite end.

Remove the outer tough layers of the bulb. Turn the bulb cut side down and slice through the center. Then turn each bulb half with the newly cut side facing down and begin making thin slices. 

Fennel Orange Salad Image

The best way to prepare oranges for a salad is by cutting the orange into segments or supremes. This way, you eliminate the tough outer part which doesn’t look as pretty in the salad and makes it hard to eat.

I’ve described this method in my how to cut an orange tutorial but here’s the gist of it. Basically, you cut off the ends, slice away the peel and then cut on either side of the membranes to remove the segments. 

Toss the greens, fennel, and half the mint in a large bowl. Next, add half the dressing to the mixture and thoroughly mix.

You can always add more later or set it aside and let people help themselves. You might find that it already has enough flavor with the juicy oranges and the chopped mint leaves.

Fennel Orange Salad Pic

Gently mix in the oranges and half the pomegranate and almonds. (Sprinkle the other half along with the remaining mint at the end for a nice decoration on top.)

If serving your salad on a large platter, you can also neatly arrange the oranges on top instead of mixing them in. 

Finally, you don’t need it but if you would like to add a cheese, some shredded or shaved parmesan works really well!

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Fennel Orange Salad Recipe

  4 Servings


For the Dressing:
  • 1 tablespoon Honey
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Extra Virgin Olive Oil
For the Salad:
  • 1-2 Oranges
  • 1 cup Shaved Fennel
  • 15 Mint Leaves, finely chopped
  • 5 ounces Mixed Greens
  • 2 tablespoons Fresh Pomegranate Seeds
  • 2 tablespoons Sliced Almonds


  1. In a small bowl, whisk together the honey, lemon juice and olive oil and set aside. 
  2. In a large bowl, combine the mixed greens, fennel and half the chopped mint. Toss to mix. 
  3. Drizzle about half of the dressing over the greens and mix thoroughly. Mix in about half the almonds and pomegranate.
  4. Cut off the orange peel and slice the orange into segments.
  5. Transfer the greens to a large plate and arrange the orange segments on top. 
  6. Sprinkle with remaining almonds, pomegranate, and mint. 
  7. Add additional dressing after serving if desired.



Cooking Method:
No Cook
, , , , , , , ,
Related Recipes:
Salad Recipes, Winter Recipes, Orange Recipes, Fennel Recipes, Citru Recipes, Easy Recipes, No Cook Recipes, Side Dish Recipes, Pomegranate Recipes
Recipe Yields:
4 servings
Prep Time:
Total Time:
Related Post:
Author: Urvashee Patel
Recipe Yields: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 32
Calories 82

% Daily Value*
Total Fat 4g
  Saturated Fat 0g
Sodium 28mg
Total Carbohydrate 9g
  Dietary Fiber 1g
  Sugars 7g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.

Show Comments