Fennel Orange Salad

November 18, 2018   4 Comments

This fennel orange salad is my last minute addition to your Thanksgiving festivities. Yes, you need a salad.

Fennel Orange Salad

Some people think that Thanksgiving should be a day off from salad but I don’t agree. Every day is salad day!

I think you can make a fresh dish that will go well with turkey and even make it more delicious.

Why fennel orange salad? You can make it ahead of time and it won’t wilt (I am looking at you, lettuce). I used my food processor to thinly slice both the fennel and the orange. I refrigerated it all day and then when I was ready to serve it - I added vinegar and salt.

If you aren’t a fennel fan - try my broccoli apple salad recipe or my apple cranberry fruit salad as they are also easy to make ahead and go well with the Thanksgiving meal.

In case you haven’t met fennel - this is what it looks like:

You can usually find it near the cabbage this time of year.

The part that you will use is the bulb at the end which is crunchy like a carrot but has a slight anise flavor. I used a bit of the fronds (the green leafy part) to make the dish look nice.

Another easy thing about this recipe is that you don’t have to peel the oranges. Simply slice:

And then use the food processor (or the knife) to slice crosswise. Isn’t that easy? Now you can’t make any excuses! Salad on Thanksgiving will happen. I have no idea if anyone will eat it :)

The crunch of the fennel paired with the sweet citrus orange is a needed counterbalance to the heavy turkey, stuffing, and mashed potatoes.

I make a version of this every year and it keeps well! I toss some leftover turkey on top for a quick dinner salad.

Fennel Orange Salad Recipe

1.6 from 15 reviews

(serves 8)
1 tablespoon white-wine vinegar or white vinegar
5 navel oranges
2 pounds fennel bulbs
salt (to taste)

1. Slice the fennel. Trim the ends, quarter lengthwise, core, and thinly slice. Chop 1/4 cup of the green fronds for looks.

2. Slice the oranges. Using a cutting board that captures juices, slice off both ends of each orange. Cut away the peel and the white pith so you are left with the ORANGE of the orange. Halve orange from top to bottom; thinly slice crosswise.

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3. Place oranges and fennel in bowl with juices that accumulated on cutting board. Store until ready to serve. At serving time, mix in vinegar and salt to taste.


89 calories, 0.4 g fat, 0 g saturated fat, 21.8 g carbohydrates, 10.8 g sugar, 2.5 g protein, 6.3 g fiber, 100 mg sodium, 0 Freestyle Pts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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I love fennel! It can be used in cooking like you would use celery. The bulb is great in salads too. I Really like this recipe.

Yum! Looks so light and refreshing and a great compliment to tradition Thanksgiving foods!

If I'm feeling less motivated, would canned mandarins work as well?

This looks so good.

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