Orange and Fennel Salad

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large fennel bulb, trimmed and thinly sliced
  • 2 medium oranges, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • 2 tablespoons sweetened dried cranberries
Directions

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.


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    A wonderful salad. We loved it. Refreshing and tasty.
    So Simple! And so yummy! Can't wait to cut more fennel from the garden and have it again.
    Very good and refreshing! Great salad for the upcoming holidays!
    Love this cool summer type salad. I doubled the dressing and also added dried cherries along with the dried cranberries, just because I had them also. Will be making this again.
    I absolutely LOVE this salad and I never really liked fennel UNTIL NOW! This salad has such a clean, crisp taste that goes well with any summer meal or fish dinner. Ive even gotten my kids to eat fennel because of this recipe. Ive made this four times already, and Im back to reprint this for the 5th time because I keep giving my copy away to family and friends who want a nice clean salad for their own dinners. Even shared this with my dietician, who loves this recipe too. Thank you Robin!!! I miss your show, btw.
    OMG! This is sooo good. I could eat this every night. One fennel bulb shaved wuth a mandolin and one orange make a good sized salad. I, of course, ate the whole thing myself before i even set the table.
    Ridiculously easy and tasty! Very light, fresh, crisp and wonderful. Agreed with other comments to let it sit dressed before serving.
    loved it - light, fresh and tasty. Super easy. What can be better
    I was a little skeptical about this recipe, but wanted something different than the usual green salad. This turned out fabulous! A mandolin slicer works well for the fennel. It was quick, easy, inexpensive, healthy and a big hit with my guests.
    I have never eaten fennel before but was looking for an elegant side dish that would travel easily during the holidays. I did a trial run of this recipe with dinner tonight. My husband and I could not keep our fingers out of while waiting for our risotto. I served on a platter of frisee. The salad has a nice light clean flavor. I found fennel milder than expected (more like celery than anise. The only change was to use champagne vinegar because that is what I had on hand. Can't wait to bring it to Thanksgiving and to our office Christmas Pot-luck.
    Just delicious! My husband saw the recipe on the counter and said he didn't think it would be any good. I made it anyway and he loved it! So simple and so good.
    i personally thought that the fennel was too strong and it over powered the orange but when eaten together it was better
    I loved it! Simple yet delicious!
    very good and simple
    I love this recipe. Like some others, I use Champagne vinegar instead of the red wine vinegar. I have tried it with mandarin oranges, but it is so worth it to take the time to use fresh orange sections. I also like to serve it on a bed of mixed baby greens. The colors are beautiful...especially at Christmas!
    I have been making fennel and orange salad for years. Everyone raves about it. This recipe is very good, but to make life easier, I use drained mandarin oranges. I also use Champagne vinegar instead of red wine vinegar and about one tablelspoon of diced shallots. As one review indicated, the salad is best if it sits a while before serving.
    YUM! This was a hit. I used Pomegranate flavored olive oil, omitted the red wine vinegar, and increased the dried cranberries. The fennel stayed crisp for a couple days, so you can prepare this in advance so the oranges marinate the fennel and plump the dried cranberries.
    I never tried fennel before making this recipe and I have to say I was pleasently suprised. All the flavors go great together. I'm not a huge fan of black licorice but the fennel is very mild and the crunch is great. I will make this again and again!!
    The fennel at the store was a little small, I should have bought two. I like the oranges in next time I will use three instead of two.
    I think this is a fantastic blend of flavors. I found that it had a little too much oil flavor so I added more redwine vinegar to compensate... otherwise I loved it!
    I made this salad for my Dad's B-day party last night. I decided not to do the typical salad since lettuce and other salad stuff has not been very good lately (not like summer!) So fennel is in season so I bought it. I love fennel, but when I made it before it was always cooked, so I was skeptical. I not only loved it, but everyone else did too! People commented they didn't know fennel was this good. I will definitely make this again;. The only thing I will do differently is double the amount of vinegar and oil, just to have a little more dressing. SO GOOD!.
    A cool refreshing salad for the summer. I served it with the Skewered Sea Scallops with Lemon-Fennel Dressing found elsewhere on the FN site. A cool salad and something that can be grilled in about 5 minutes makes a nice summer meal.
    This is my first experience with fennel and I'm glad I tried it. Since I love licorice flavor, I was pretty sure that I would like this. I wasn't disappointed. The addition of the oranges and cranberries gave just the right amount of sweetness. This salad couldn't be easier and yet it is delicious.
    I really enjoyed this recipe. It was delicate, sweet, and very summery. Fennel flavor came through perfectly and was very well complemented by the oranges.
    So fresh and easy- I loved it! The perfect dinner for a hot summer night!
    Made this with the pork loin and the salad was well -liked. However, I used green lettuce and baby spinach in place of the fennel, as I could not find fennel at my grocery store.
    So glad I found this! I love fennel and combining it with oranges (I used tangerines)and cranberries makes for a nice sweet and sour taste along with a nice texture of crunch along with soft and chewy!
    This salad combination works really well. We love how the flavors blend together. I think it tastes better if it has time to sit in the fridge for a while.
    This salad was a breeze to make, and super tasty. We were getting tired of the same old lettuce/tomato/mushroom salad that we seem to have over and over so we were really pleased to find something different and tasty that was still a nice, healthy, fresh side. I'm giving it 5 stars for that reason.
    I USED A CRANBERRY VINEGRETTE AND ADDED SOME TOASTED ALMONDS. JUST AWESOME.
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    This recipe is featured in:

    Winter Produce Guide