This Sicilian fennel orange salad is incredibly simple but has a fantastic mix of sweet juiciness and savory crunch. It makes a great side salad or light lunch.
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I know, a salad doesn't come as naturally to mind in the winter as in warmer months. Apart from if you're having a detox, of course (and this super green kale salad would be perfect for that, by the way).
However a winter salad that makes use of seasonal produce can be just the thing to break up heavier meals or as a side. Especially when they are bright and refreshing like this one.
You don't need many ingredients, but you still end up with a fantastic mix of textures and flavors. It's just the thing to perk up your plate in the winter months.
Wonderful winter salads
While there are some things I can eat any time of the year, in general I am a big fan of eating seasonally. I know some think winter can be a boring time for produce, but there are in fact more things around than you might think. And much of it works perfectly in salads.
For example, this farro salad includes some delicious roasted squash, radicchio and fennel. My winter fattoush has cauliflower and parsnip, and my winter beet salad has beets (funnily enough) as well as persimmon.
While Sicily may not be known for winter weather, it does produce some fantastic citrus. Fennel is also a popular ingredient and this salad shows both of them off at their best.
How to make this simple salad
As you can probably tell by now, it's super quick and easy to make. The fennel acts as your 'greens', with a lovely flavor and crunch. Just make sure you cut them nice and thin so they are easier to eat.
Segmenting the orange might seem a little fiddly, but it's easier than you might think and I believe worth it. It allows you to get rid of any tough membrane and just get all the juicy goodness.
Top tip: remove all the orange skin first
To segment an orange, you start by removing all of the skin before chopping further. But you don't need to attempt to peel it - just cut the skin away, as it's fine if you remove some of the membrane. In fact it's helpful as that lets you in to the flesh below to cut out segments. Then you get nice easy-to-eat pieces.
The olives add a lovely contrast in flavor and the parsley a little extra fresh leafiness. Use red onion rather than any other as it's that bit sweeter. I'm not always a fan of onion in salad, but that little bit here does really work well. A simple lemon dressing rounds it all out perfectly.
This Sicilian fennel orange salad makes a great appetizer or side dish. It's robust enough that you can make it ahead, whether to take to a potluck or for lunch. However you enjoy it, it's fresh, with a lovely balance of juicy sweetness and savory crunch. Just what winter needs.
Try these other seasonal salad ideas:
- Vegan lentil salad with roasted Brussels sprouts and grapes
- Beet apple salad with maple vinaigrette
- Apple celeriac salad
- Plus get more winter recipes in the archives.
Sicilian fennel orange salad
Ingredients
- ½ bulb fennel medium-large or 1 small
- 1 orange
- ¼ red onion
- 1 tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- ⅛ teaspoon salt approx
- ⅛ teaspoon pepper approx
- 2 tablespoon black olives (2tbsp is approx 8, eg kalamata)
- ½ teaspoon chopped parsley to garnish
Instructions
- Cut the fennel bulb in half then trim the end and remove the core. Cut the remaining bulb in very thin slices, cutting larger slices in half. Stop slicing once you get to the greener part and discard the top or use for something else.
- Peel the orange with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half.
- Pell the chunk of red onion and finely slice it. Lay the fennel, onion and orange on a plate and gently mix together.
- Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing). Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Drizzle over the salad.
- Top the salad with the olives and some torn/chopped parsley and serve.
Video
Nutrition
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This post was first shared in February 2017 and has been updated, primarily with new photos.
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Jennifer Sullivan says
Fantastic! I tried what I thought was an unusual combination because I had everything on hand, and wow!! My husband and I both loved it.
Caroline's Cooking says
I'm so glad you enjoyed it - it really is such a wonderful combination!
Marisa J Stobbe says
How is this if you make it ahead of time?
Caroline's Cooking says
So all the ingredients keep well. If left out, orange slices with dry and the fennel will get slightly less of a crisp crunch over time, but it's still not much. If you make ahead, I would keep it in the fridge in a sealed container (a day should be fine) then just serve on plates when needed.
Kim says
A delicious blend of sweet and savory! This fennel orange salad is a refreshing delight, perfect as a side or light lunch. Loved every bite!
Caroline's Cooking says
So glad you enjoyed it! Ans yes, love the mix of flavors, too.
Tavo says
This fennel orange salad was a burst of sunshine on a plate! The balance of citrusy sweetness and that subtle anise kick from the fennel was just pitch-perfect. Your tip about slicing the fennel thinly made all the difference in texture. Keep these creative, fresh recipes coming, they're always a hit at my table!
Caroline's Cooking says
So glad you enjoyed, and thanks for the kind words!
Brian Jones says
Such classic flavours, fennel and citrus are the most magical combination and I use it all of the time. The is such a lovely salad!
Caroline's Cooking says
Thanks, and yes I agree they do go so well together!
Laura says
I think this salad would work great not only health-wise but also any time you would need to boost your mood a bit. The colors are amazing and they do make me want to smile a bit. Needless to say, fennel is a fantastic ingredient to use.
Caroline's Cooking says
Thanks, I do really like fennel as well and it goes so well with the citrus. And agree it does add that brightness!
ZEBA DURRANI says
Caroline...this salad looks beautiful. I love fennel and use a mandolin to get very thin slices. Looks fresh and perfect!
Caroline's Cooking says
Thanks Zeba, I really should get a mandolin to make it easier 🙂 But either way it works so well here and is simple but tasty.
Jhuls | The Not So Creative Cook says
I know what you mean by summer and winter salads. Strawberries are also in season, but I prefer them during summer months. But because they are in season, I tend to buy in bulk for smoothies and to eat them as is. This salad looks absolutely beautiful and sounds delicious!
Caroline's Cooking says
Thanks Jhuls, I do like strawberries as well although more for snacking, in general (but I've put them in baking, drinks and more too!). Glad you like this salad, it's so easy but tasty!