Grilled Fennel and Orange Salad with Almonds and Mint

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 4 servings
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2 bulbs fennel, sliced into 1/2-inch thick slices

Olive oil

Salt and freshly ground pepper

3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)

2 tablespoons Dijon mustard

1/4 cup extra-virgin olive oil

3 tablespoons sliced almonds, toasted

2 tablespoons chopped fresh mint leaves


  1. Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.