I LOVE when citrus fruits come into season. They are such a bright spot in the dark dreary wintertime! This simple, raw, and flavor-packed salad is quick and easy to make. The fennel pairs perfectly with creamy avocado, the satisfying pop of fresh pomegranate seeds, and a splash of vinegar for a satisfying tang. I hope you love this deliciously fresh fennel and orange winter salad!
What Does Fennel Taste Like?
Fennel’s crunchy texture is reminiscent of celery or raw cabbage, but it has a very unique flavor that is often described like licorice or anise.
How to Chop Fennel & Oranges
Not sure how to chop a fennel bulb? Wondering how to cut oranges into pretty slices without causing a juicy mess? Keep scrolling to the bottom for a visual demonstration for how to chop a fennel bulb and how to use a serrated knife to cut oranges neatly for salads.
Yummy Additions to this Salad
Anything crunchy or fatty makes a delicious addition to this orange and fennel salad! Crunchy veggies like cucumber, celery, or lentil sprouts are excellent in this situation if you have them on hand, and so is a sprinkle of nuts or seeds.
How to Easily Remove Pomegranate Seeds
Check out the tutorial below for how to easily get pomegranate seeds out of a whole fruit.
More Delicious Salads You’ll Love
- Rainbow Crunch Strawberry Kale Salad
- Fennel, Apple & Walnut Salad
- Mandarin & Almond Salad w/ Ginger Sesame Dressing
- Strawberry Spinach Salad
- Cabbage & Citrus Salad w/ Miso Tahini Dressing
- Peach, Blueberry, & Avocado Salad
- Fennel Peach Salad
- Cherry Almond & Mint Quinoa Salad
If you make this recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on InstagramĀ @katiesconsciouskitchen to share your creations and inspire others! I love to see what you all are making.
Fennel & Orange Winter Salad
Ingredients
- 1 large fennel bulb, thinly sliced with a knife or mandoline
- 2 medium oranges, sliced
- 1/4 cup pomegranate seeds
- 1 avocado, sliced
- 2 cups fresh arugula, optional
- 1 tbsp olive oil
- 1 tbsp red wine vinegar, or try rice vinegar or balsamic vinegar
- sea salt and fresh ground pepper, to taste
Instructions
- Trim the fennel bulb and thinly slice using a knife or mandoline.
- Add the sliced fennel to a serving bowl and toss with the olive oil, vinegar, and a pinch of salt. Let it sit for a few minutes to soak up the flavors and soften while you prepare the rest of the salad.
- Slice the oranges using a serrated knife, then gently work your way around the orange to slice off the rind.
- Toss the fennel with arugula (if using) and arrange the oranges and avocado slices decoratively on top of the bed of fennel.
- Sprinkle with pomegranate seeds and a few grinds of pepper.
I made this for guests today and it was the star dish of the day!!! The zingy citrus combined with the creamy avocado, peppery arugula, the crunch of pomegranate seeds and the soft fragrance of fennel were amazing together! This one is a winner!!!
Yay! Thank you for your feedback Holly, I’m so glad you loved the combo!
Made this tonight for my family and they raved. Used both oranges and grapefruit, white balsamic vinegar and added some toasted pistachios. This one is a keeper!
Yay!! So glad you all enjoyed it Elaine, thank you for the feedback!