Fennel Orange Salad: Zesty Citrus & Spiced Vinaigrette
A vibrant fennel orange salad with shaved fennel, juicy oranges, fresh mint, and pistachios, tossed in a warm-spiced citrus dressing. Light yet bold, it’s perfect for impressing guests or enjoying a refreshing, flavor-packed meal.
Ingredients
- 3 medium oranges navel or Cara Cara
- 1 lemon zest only
- 4 garlic cloves minced
- 1 tsp red pepper flakes or Aleppo pepper
- 1 tsp coriander seeds
- 1½ tsp cumin seeds
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 large fennel bulbs with fronds, if possible
- 1 handful fresh mint leaves
- ⅓ cup roasted pistachios or almonds
Instructions
- Step 1: Prep the oranges
- Zest one orange into a bowl. Peel all oranges, remove the white pith, and cut into segments or small pieces. Sprinkle with salt and pepper.
- Step 2: Make the spiced vinaigrette
- In a small saucepan, heat olive oil over medium heat. Add crushed coriander, cumin, and fennel seeds. Toast for 2 minutes, swirling often to avoid burning. Pour the hot oil over the orange zest, lemon zest, garlic, and pepper flakes. Let sit 1 minute. Whisk in lemon juice, maple syrup, Dijon mustard, and salt/pepper until blended.
- Step 3: Prep the fennel
- Trim fennel stalks and outer layer. Cut bulbs in half lengthwise. Use a mandoline or sharp knife to slice thinly. Discard the tough core. Toss fennel slices with salt and pepper.
- Step 4: Assemble the salad
- In a large bowl, combine fennel, orange segments, and vinaigrette. Gently toss to coat. Add torn mint leaves and pistachios. Mix lightly and adjust seasoning if needed.
Notes
For shortcuts, use easy-to-peel oranges like mandarins or swap whole spices with ½ tsp ground cumin and coriander. Store leftovers separately (vinaigrette in fridge, fennel/oranges in airtight containers) and assemble fresh.