If you’ve never tried fennel before, this orange fennel salad is a great introduction to that anise like flavor. There’s so much flavor and crunch in this salad, you’re going to love it! But, if you have difficulty finding fennel or simply want to skip it, consider the orange and celery salad instead.
I like using different variety of oranges depending what’s available. The combination of tangelo, cara cara and blood oranges adds great color and it also offers different levels of tanginess. However, I’ve also made this with just navel oranges when that’s all that’s in the house. You still get that crunch, color and juiciness.
- 1/4 cup plain yogurt
- 1 tbsp honey
- 1 tbsp orange juice
- 1/2 tbsp apple cider vinegar
- pinch salt
- pinch pepper
- In a salad bowl mix fennel, celery, apple and blood oranges.
- Top with dressing and mix well.
- Garnish with celery greens and/or fennel greens and toasted pepitas.
- Add all ingredients in a jar and seal tightly.
- Shake vigorously.
- Taste and adjust accordingly.
- Leave the peel on the apple for extra color and nutrients.
How to Segment Oranges
For this salad and many other recipes that feature oranges, you’ll want to quickly and easily peel and segment a bunch of oranges.
Here’s a YouTube video I created to show you how. Or, if you prefer, check out the written instructions with photos on How to Segment Oranges.
Here’s the video if those instructions weren’t clear enough.
This orange fennel salad looks as good as it tastes. If you make it, I’d love to see how it turned out for you. Please take a photo and share it with me by tagging @getgettys on Instagram. Or leave a comment and let me know how it went.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.