Fennel and Orange Salad Recipe
Fennel and Orange Salad is an ideal winter salad. Fennel gives a fabulous crunch and slight aniseed flavour and blood oranges and pink grapefruit are in season and totally delicious.
Fresh Winter Salad
I like to serve a fresh and zesty salad after the rich food of the holiday season. It’s a good way to lift your mood and because I’ve packed this salad with citrus fruit, you will get a big vitamin C boost too.
I used 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 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.
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 buy blood oranges in January and February. I love the sweetness and the pretty colour.
Pink Grapefruit
Grapefruit is a citrus fruit like oranges and lemons. It comes in different colours with yellow grapefruits being most common. Pink and red grapefruit are available and can be slightly sweeter than the yellow varieties.
What to add to make your Fennel and Orange Salad into a meal
- Crumbled feta cheese
- Flakes of cooked salmon
- Cold or hot smoked salmon
- Strips of cooked chicken
- Cubes of cooked ham
More Fresh Salads from Farmersgirl Kitchen
Blood Orange Recipes
- Quick Blood Orange Curd with Power Blender Option – Fab Food 4 All
- Blood Orange Olive Oil Cake – Something Sweet, Something Savoury
- Blood Orange Posset – Recipes Made Easy
PIN FOR LATER
Are we connected?
Stay in touch with everything that’s going on at Farmersgirl Kitchen.
Facebook Pinterest Instagram Twitter
Fennel and Orange Salad
Ingredients
For the salad
- 1 bulb (1 bulb) Fennel finely sliced
- 1 (1) pink grapefruit peeled and cut into segments
- 2 (2) blood oranges peeled and cut into segments
- 1 (1) orange pepper finely sliced
For the dressing
- 2 tablespoon (2 tablespoon) lime infused rapeseed oil or plain olive oil if preferred
- 1 tablespoon (1 tablespoon) juice saved from the citrus fruit
- 1 teaspoon (1 teaspoon) honey
- ¼ teaspoon (¼ teaspoon) salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Layer the vegetables into a serving bowl, top with the citrus fruit segments add a few fennel fronds to garnish.
- Make the dressing by mixing together all the ingredients and shake in a lidded container or whisk in a bowl to combine.
- Pour the dressing over the salad about 30 minutes before serving. Or serve at the table. if preferred.
Notes
- 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.