Spring, Summer, Light Meals, Salads, Sides

Fennel and Orange Salad

Fresh and Fruity, just how I like my salads among other things! This is delicious eaten with the sun shining and a glass of something chilled in one hand.

I make a winter version with walnuts and pomegranate seeds too. But there is just something so delicious about the combination of orange and fennel with the crunch of a nut and the freshness of herbs.

It would make for a delicate light starter or a compliment to other salads or grilled vegetables.

The size her will serve 4 as a light starter but is very simple to double up for feeding a crowd. The dressing will make plenty for the portion size and some left over to use in the week on salads.

SERVES:
4

Ingredients

1 large fennel bulb

2 oranges peeled and segmented or sliced

¼ red onion

Few sprigs of fresh fennel leaves

Few sprigs of fresh mint

½ cup pecan nuts

1 tsp fennel seeds

Dressing

1 heaped tbs wholegrain mustard

Juice reserved from oranges

Juice 1/2 lemon

Salt and pepper

1 tbs maple syrup

2 tbs apple cider vinegar

3 tbs extra virgin olive oil

Instructions

  1. Pre heat the oven to 180°C
  2. Line a baking tray and place the pecans onto it and into the pre heated oven for about 5 minutes to lightly roast.
  3. Using in a mandolin if you have one, thinly slice the fennel bulb, discarding the woody shoots from the top, but reserving any fennel leaves/prongs for later. Arrange the fennel onto a large serving plate or divide between four small ones.
  4. Repeat with the red onion.
  5. Peel and segment the oranges, do this over a small bowl to catch any juices. Give the skins and waste membrane a squeeze out into the bowl. Arrange the orange segments onto your plates.
  6. In a small dry frying pan add the fennel seeds and toast for a minute or so to release their flavours and natural oils. Sprinkle onto the plate/plates.
  7. Add all the dressing ingredients into the bowl of reserved orange juice and whisk to emulsify. Taste for seasoning. It may need a little more sweet, salt or sour, adjust accordingly.
  8. Roughly chop the toasted pecan nuts and scatter onto your plate/plates, divide the fresh herbs and reserved prongs of fennel between the plates also and finish with a drizzle of the dressing.

Other recipes you may enjoy

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!