Simple, bright, and delicious, this orange, fennel, and red onion salad makes a great side, snack, or appetizer.
New to fennel? This often overlooked vegetable, found by the lettuce, kale, and chard in the grocery store, makes a delicious addition to salads. In Italy, they eat it between courses as a palate cleanser. In my home, I eat it on its own as a healthy afternoon snack or as a side dish to dinner. My Orange, Fennel, and Red Onion Salad is a deliciously simple way to try this veggie for the first time.
- Fennel bulb: Loaded with potassium, vitamin C, and fiber. It has a sweet, and slightly bitter flavor (often compared to licorice) and a fantastic crunch.
- Orange: Juicy, sweet, and bright as well as another huge source of vitamin C.
- Red onion: Mild enough to be eaten raw, but still adds sharp, somewhat spicy flavor.
- Lemon juice: Bright, fresh, acidic flavor to help dress the salad.
- Olive oil: Heart healthy and classic for dressing salads, depending on the brand, it can be fruity, bitter, or buttery in taste.
How to Make Orange, Fennel, and Red Onion Salad
Start by peeling your orange, and separating it into wedges. I find that cutting the peel off is quickest, but you can peel it with your fingers if that’s what works for you.
Next, you’ll thinly slice the red onion and fennel.
Then in a medium to large bowl, add the sliced fennel, orange slices, and sliced red onion.
Add freshly squeezed lemon juice to the salad.
Followed by a drizzle of olive oil and salt and pepper.
Lightly toss it all together until the salad is evenly coated in the dressing.
Serve and enjoy this light and fresh Orange, Fennel, and Red Onion Salad.
Frequently Asked Questions:
What does fennel pair well with?
Along with oranges, fennel pairs well with a lot of fruits and sweeter veggies. Apples, cucumber, peaches, pears, and beetroot are some of my favorites.
Can you eat fennel stalks?
Yes, you can eat the stalks and the feathery fronds of fennel. I’ll keep the fronds and use them as a garnish to many dishes.
How do I store leftover orange, fennel, and red onion salad?
Kept in an airtight container in the fridge, your salad will keep for up to 3 days.
Recommended Main Course
- Easy Pan Seared Salmon
- Greek Style Baked Chicken Breasts
- Crab Linguine in a White Wine Garlic Sauce
- Sausage Stuffed Acorn Squash
- Grilled Chicken Shawarma
- Wedge Salad with Bacon and Blue Cheese
- Carrot Salad with Honey Vinaigrette
- Strawberry Arugula Salad
- Citrus Salad with Goat Cheese and Pistachios
- Tomato Cucumber Salad with Feta and Basil
Like It, Eat It, Share It!
Did you try this salad and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you’re trying to eat green and clean, but are getting bored of your everyday snacks and salads, my Orange, Fennel, and Red Onion Salad will help to shake things up and keep you aligned with your goals.
Your fork is waiting.
Orange, Fennel, and Red Onion Salad
- 1 fennel bulb (thinly sliced)
- 1 orange (segmented)
- 1 red onion (thinly sliced)
- 1 Juice of lemon
- 2 teaspoons extra virgin olive oil
- Kosher salt and pepper to taste
- Remove the frawns from fennel bulb and reserve for garnish.
- Cut the fennel bulb in quarters and thinly slice.
- Add fennel slices, orange segments, and onion to a medium bowl and dress with lemon juice, olive oil, and salt/pepper to taste.
- Toss well and serve.