Fennel Orange Salad with Orange Vinaigrette

5 from 1 vote

Fennel Orange Salad with Orange Vinaigrette

Fennel Salad with pomegranate and avocado is a bright and nourishing way to lift your taste buds in the winter, dressed with an orange vinaigrette. For how to cut up a fennel bulb see post.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Servings:

Calories: 257kcal

Author: Sally Cameron

Ingredients

Salad

1 medium fennel bulb save feathery fronds for garnish
1 large orange
1 large ripe avocado peeled and quartered
5-6 ounces baby arugula leaves
¼ cup pomegranate seeds
⅛ teaspoon sea salt
2 pinches ground black pepper

Orange Vinaigrette

3 tablespoons extra virgin olive oil
½ orange juiced
½ teaspoon creamy Dijon mustard
1 small garlic clove finely chopped
1 pinch sea salt
1 pinch ground black pepper

Instructions

Prep the fennel bulb

Trim top stalks off of the fennel bulbs, flush with the top of the bulb. Save the feathery fronds for garnish. Save the stalks for another use such as green juicing. Trim the bottom of the bulb, then slice in half top to bottom. Next, cut out the pyramid shaped core (if there is one). The larger the bulb the more core it will have. Small fennel bulbs hardly have that core. Lay flat halves and cut into thin slices.

Prep the orange

To prep the oranges for the salad, cut a thin slice off the top and bottom of the orange. Place the orange flat on the cutting board and cut away the peel, following the curve of the fruit with a sharp knife. This is called to "supreme" an orange. Slice the orange crosswise into slices.

Make the vinaigrette

For dressing, whisk together all vinaigrette ingredients until smooth.

Assemble the salad

Pile greens on a plate. Top with orange slices, pomegranate seeds, avocado quarters and fennel. Drizzle with the vinaigrette.
Alternatively, toss the greens with a little dressing in a large salad bowl, add the fruit and fennel, and serve extra dressing on the side.

Notes

If you're not a fan of arugula, try red lettuce, butter lettuce, or mixed baby greens.

Substitute other citrus such as grapefruit, blood oranges, or mandarin oranges for extra color and flavor.

Nutrition