Fennel and Orange Salad

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15 min


4 servings

Fennel and Orange Salad

© Royalty-Free/Masterfile


  • 2 tbsp white wine vinegar
  • 1 garlic clove , minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 pinch cayenne pepper
  • 1/4 cup olive oil
  • 10 cups baby spinach
  • 1 large orange
  • 2-Jan small fennel bulb
  • 1/3 cup chopped mint


  • In a small bowl, whisk vinegar with garlic, cumin, salt and cayenne. Gradually whisk in oil and set aside.
  • Place spinach in a large bowl. Slice a small piece off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in bowl. Slice fennel as thinly as possible. Add to salad along with mint. Drizzle dressing overtop and toss to evenly mix.

Nutrition (per serving)

  • Calories
  • 163,
  • Protein
  • 3 g,
  • Carbohydrates
  • 9.2 g,
  • Fat
  • 14 g,
  • Sodium
  • 217 mg.

This zesty salad is best served as a palate-cleanser after our Salmon with Tarragon and Capers.


You can easily create an even more elegant look for this salad. Begin by thinly slicing the fennel using a mandoline (a razor-sharp slicer for slicing or julienning vegetables and fruit). It is sold at kitchen-equipment stores. An everyday vegetable peeler will also produce thin but shorter slices of fennel; it just takes a little longer. Then peel 3 oranges and cut away white pith. Using a knife, slice into thick rounds. Assemble salads on individual plates. Toss 4 cups (1 L) baby spinach (you won’t need the 10 cups [2.5 L] called for in the original recipe) with half of the dressing. Layer orange slices with spinach to form a stack. Top with a pile of thinly sliced fennel. Drizzle a little more dressing overtop.


measure out all ingredients for salad dressing and stir together.