Take advantage of fresh winter produce by making this Shaved Fennel and Orange Salad. It’s bright and citrusy, easy to prepare, and elegant enough for special occasions while still simple for everyday meals.
A Simple Winter Side Salad I Make All Season
Winter produce can feel limited, but embracing what’s in season leads to fresh and interesting meals. This shaved fennel and orange salad is a favorite because it tastes bright and refreshing even on cold days.
Why you’ll enjoy this shaved fennel salad with oranges:
✔ Bright, refreshing flavor: Crunchy raw fennel with its mild anise notes pairs beautifully with sweet, juicy oranges and tart pomegranate seeds.
✔ Quick to prepare: With a little organization you can have the salad and dressing ready in about 15 minutes.
✔ Easy make-ahead: Prep components in advance and store them separately in the refrigerator; toss together just before serving to keep greens crisp.
Enjoy!
-Katie
Tools That Make Prep Easier
This arugula, fennel, and orange salad is straightforward to assemble. A few tools speed things up and improve presentation:
- Mandoline slicer — Ideal for shaving fennel into very thin slices; a sharp chef’s knife also works.
- Salad spinner — Great for washing and drying greens so they stay crisp.
- Mason jar — Handy for measuring and shaking the dressing, and it doubles as storage for any leftover dressing.
- Serving platter or shallow bowl — A platter highlights the layered presentation.
Main Ingredients Overview
This salad is dressed with a simple citrus vinaigrette made from white balsamic (or white wine vinegar), fresh orange juice, olive oil, and a touch of honey and herbs. A complete ingredient list with measurements appears in the recipe card below; here’s a summary:
- Salad greens: Mixed baby greens and peppery arugula are my preference, but any lettuce will work.
- Oranges: Use your favorite variety. Mixing cara cara, navel, and blood oranges creates a colorful presentation. Supreming the oranges removes bitter pith for a cleaner bite.
- Pomegranate arils: Add jewel-like color and tartness; pre-packaged arils save time.
- Fennel bulb: Shaved fennel brings a crisp texture and mild licorice note. Reserve the fronds for garnish or another recipe.
- Red onion: Thin rounds add a mild sweetness that won’t overpower the fennel.
- Citrus vinaigrette: White balsamic or white wine vinegar, fresh orange juice and zest, olive oil, salt, pepper, honey, and chopped mint or parsley.
How to Make an Orange and Fennel Salad
- Wash and dry the greens. If using head lettuce, tear into bite-sized pieces.
- Remove peel and pith from the oranges. Cut into sections or rounds.
- Assemble the salad. Layer salad greens, thin red onion slices, orange slices, and shaved fennel. Repeat until ingredients are used, then top with pomegranate arils.
- Drizzle with vinaigrette. Serve immediately for the best texture and flavor.
This summary covers the main steps. See the full recipe card below for detailed measurements and instructions.
Make-Ahead Tips
For parties, prep each component and the dressing ahead of time. Store components separately in the refrigerator and assemble the salad just before serving to keep the greens crisp.
What to Serve with This Salad
This bright winter salad pairs well with many hearty mains. It complements soups, roasted or braised meats, and poultry. Consider serving it with roasted squash or a roasted chicken for a balanced meal.
More Winter Salad Recipes to Try
Spinach Pear Salad
Cabbage and Brussels Sprouts Salad
Mixed Green Citrus Salad
Butternut Squash Salad
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Shaved Fennel and Orange Salad Recipe
4 servings
15 minutes
15 minutes
This pomegranate, orange, and fennel salad is bright and fresh, a great way to highlight winter citrus and produce.
Ingredients
For the Fennel and Orange Salad:
- 1 cup mixed baby salad greens
- 2 cups baby arugula
- 1–2 cara cara oranges
- 1–2 blood oranges
- 1 navel orange
- 1 large pomegranate, arils removed
- 2 fennel bulbs, thinly sliced
- 1/2 small red onion, thinly sliced
For the Citrus Vinaigrette:
- 1 tablespoon white balsamic or white wine vinegar
- 1 tablespoon fresh-squeezed orange juice
- 2 teaspoons orange zest
- 4 tablespoons olive oil
- 1 tablespoon chopped mint or parsley
- 1/4–1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon honey
Instructions
- Prepare the dressing. Combine vinegar, orange juice, zest, olive oil, salt, pepper, honey, and chopped herb in a small jar. Shake well and refrigerate until ready to use.
- Wash and dry the greens. Set aside.
- Supreme the oranges. Remove peel and pith, then cut into rounds or segments.
- Shave the fennel. Slice the fennel bulbs very thin—ideally with a mandoline.
- Slice the red onion. Separate into thin rings.
- Assemble the salad. On a large platter or shallow bowl, layer mixed greens and arugula, red onion, fennel, and orange slices. Repeat layers as needed. Scatter pomegranate arils on top and serve with the vinaigrette.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 312
Total Fat: 18g
Carbohydrates: 39g
Fiber: 10g
Protein: 5g
Nutrition information is an estimate provided as a courtesy.
Try Making This Salad!
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