Let’s be honest—raw fennel doesn’t usually win any popularity contests. Most people spot it at the store, raise an eyebrow, and head straight for the baby spinach. But trust me, this fennel and orange salad is here to change that.
I first had something like it at a dinner party where everyone was pretending they weren’t just there for the wine. But then this zesty salad showed up—crunchy, fresh, and weirdly addictive—and suddenly everyone was fighting over fennel like it was cake.
This Mediterranean salad is the perfect healthy meal option when you want something light but not boring. It’s bright, citrusy, totally vegan, and comes together in 20 minutes. Ideal for holiday tables, weeknight dinners, or yes, even those gluten-free work lunches we all pretend we love.
Fennel and Orange Salad
Equipment
- Knife
- Cutting board
- Mandoline or sharp knife
- Small bowl
- Large bowl
- Nonstick skillet
- Immersion blender or small food processor
Ingredients
- 1 large orange
- 2 tablespoons raisins
- 1 large orange peeled and sliced thin
- 2 large fennel bulbs trimmed and thinly sliced (about 6 cups)
- 3 tablespoons pine nuts
- ½ teaspoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 1 tablespoon pumpkin seeds
Instructions
- Soak the Raisins: Juice one of the oranges and pour it over the raisins in a small bowl. Let them soak for about 10 minutes so they get nice and plump.2 tablespoons raisins, 1 large orange
- Prep the Orange: Peel the second orange, cutting off the top and bottom and removing all the bitter white pith. Slice it thin into pretty little rounds and set aside.1 large orange
- Slice the Fennel: Trim the fennel bulbs by removing the stalks, fronds, and tough outer layers. Use a mandoline (or your best knife skills) to slice the fennel super thin. Soak the slices in a bowl of cold water with a splash of lemon juice to keep them crisp and white.2 large fennel bulbs
- Toast the Pine Nuts: In a dry nonstick skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until they’re golden and smell amazing. Let them cool.3 tablespoons pine nuts
- Make the Dressing: Drain the raisins and save the orange juice. Pour the juice into a tall container. Add apple cider vinegar, olive oil, and a pinch of salt. Blend with an immersion blender or food processor until smooth and creamy.½ teaspoon apple cider vinegar, 3 tablespoons extra virgin olive oil, Salt to taste
- Assemble the Salad: Drain the fennel and add it to a large bowl. Toss in the soaked raisins and orange slices.
- Dress It Up: Pour the citrus dressing over the salad and toss gently to coat. Add the toasted pine nuts and finish with a sprinkle of pumpkin seeds for that crunchy vibe.1 tablespoon pumpkin seeds
- Serve: Serve it fresh and chilled. This salad doesn’t do leftovers well—it's a one-day wonder, so enjoy it while it’s at its peak.
Fennel and Orange Salad: Tips, Tricks & Swaps for When You’re Overthinking a Salad Again
🍊 Don’t use sad oranges
If your orange tastes like disappointment, toss it. Use juicy, sweet oranges like navel or cara cara. Blood oranges? Fancy. Go for it. Just don’t reach for the tiny dried-out ones from the bottom of the fruit bowl. You deserve better.
🔪 Mandoline > Knife (unless you enjoy uneven fennel chaos)
Yes, you can slice fennel with a knife. No, it won’t be pretty. If you’ve got a mandoline collecting dust, this is your moment. Thin is in, baby.
🥬 Add greens if you’re feeling extra
This is technically a fennel salad, not a “whatever’s in the fridge” salad. But if you want to toss in some arugula or baby spinach, I won’t call the food police. It bulks it up and makes it feel more like a light lunch than a side.
🍇 Out of raisins? Cool, you’ve got options
No raisins? Use golden raisins, chopped dried figs, cranberries, or honestly, skip it if you’re raisin-averse. (We all have our baggage.)
🧂 Season like you mean it
Fennel isn’t bringing the flavor drama on its own. That orange dressing needs a decent pinch of salt to sing. Taste and adjust—this isn’t the time for timid seasoning.
🔥 Toast the nuts. Please.
I know, one more pan sounds annoying. But toasted pine nuts are everything. Don’t skip this unless you actually enjoy bland food.
🌻 Pine nut swap alert!
Can’t find pine nuts or don’t want to take out a loan to buy them? Use chopped walnuts, slivered almonds, or sunflower seeds. Still gets the job done with a nice crunch.
🎉 Want to party it up?
Turn this simple fennel salad into a dinner party salad by adding thinly sliced red onion, kalamata olives, or even some shaved parmesan (if you’re not keeping it dairy-free).
🥶 Don’t make it too early
This isn’t one of those holiday salads that gets better the next day. It’s a live-in-the-moment kind of dish. Prep everything ahead, but toss the dressing on right before serving unless you like soggy fennel sadness.
