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Fennel Orange Salad
5 from 18 votes

Fennel Orange Salad

This Fennel Orange Salad blends crisp fennel slices with juicy orange rounds, tender butter lettuce, sliced red onion, and fresh mint, all tossed in a homemade balsamic vinaigrette. The combination offers a refreshing mix of textures and bright flavors, balancing sweet citrus with the anise notes of fennel and the mild bitterness of lettuce. It's a light, vibrant salad that serves well as a starter or side dish.

Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings (2 cups each)
Calories: 119 kcal
Course: Salad
Cuisine: American

Ingredients

For the balsamic vinaigrette (see note 1):
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • black pepper freshly ground
  • salt freshly ground
For the salad:
  • 4 orange peeled, pith removed, and sliced into 1/4-inch rounds (see note 2
  • 4 cups butter lettuce torn into 1-inch pieces (see note 3, leaves
  • 2 small fennel bulb trimmed and thinly sliced, (2 cups or 8 ounces, see note 4
  • 1 small red onion halved and thinly sliced
  • 1/4 cup mint minced, fresh leaves

Instructions

    Cup of Yum
  1. To make the vinaigrette, in a small bowl or in jar with a tight-fitting lid, add olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
  2. Cut 1/4-inch slice off the top and bottom of an orange and stand it upright on end. Following the contour of the fruit, slice off the peel and pith in thick strips. Lay orange on it’s side and cut into 1/4-inch slices. Repeat with remaining oranges.
  3. In a large bowl, add butter lettuce, fennel, orange slices, red onion, and mint leaves. Drizzle with the vinaigrette and toss to combine.

Notes

  • Butter lettuce should be torn by hand after removing the stem to avoid bruising and washed thoroughly.
  • Slice fennel bulbs very thinly using a mandoline for the best texture and flavor distribution.
  • Oranges must be peeled carefully to remove pith, and slices cut evenly for uniform salad presentation.
  • Balsamic vinaigrette can be homemade or replaced with a favorite store-bought option.
  • Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.

Nutrition Information

Serving 2 cups Calories 119kcal (6%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 0.1g (1%) Sodium 36mg (2%) Potassium 1036mg (22%) Fiber 8g (32%) Sugar 17g (34%) Vitamin A 8309IU (166%) Vitamin C 87mg (97%) Calcium 170mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings (2 cups each)

Amount Per Serving

Calories 119

% Daily Value*

Serving 2 cups
Calories 119kcal 6%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.1g 1%
Sodium 36mg 2%
Potassium 1036mg 22%
Fiber 8g 32%
Sugar 17g 34%
Vitamin A 8309IU 166%
Vitamin C 87mg 97%
Calcium 170mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.