Best 5 Minted Orange Fennel And Red Onion Salad Recipes

Indulge in a refreshing and vibrant culinary experience with our Minted Orange, Fennel, and Red Onion Salad. This tantalizing salad combines the zesty flavors of orange and mint with the aromatic sweetness of fennel and the sharp bite of red onion. Dressed in a tangy vinaigrette, this salad is a symphony of flavors and textures that will awaken your palate.

This article also offers a delightful collection of other salad recipes that cater to various tastes and preferences. If you're craving a hearty and satisfying meal, try our Quinoa Salad with Roasted Vegetables and Feta. Packed with protein and fiber, this salad is a nourishing and flavorful option that's perfect for lunch or dinner.

For those who prefer a classic combination, our Caesar Salad with Homemade Dressing is a timeless choice. This iconic salad features crisp romaine lettuce tossed in a creamy and tangy dressing, topped with Parmesan cheese and croutons. It's a crowd-pleaser that never fails to impress.

If you're looking for a light and refreshing option, our Watermelon and Feta Salad is a delightful choice. The sweet and juicy watermelon pairs perfectly with the salty feta cheese, while the mint and lime add a burst of freshness. This salad is perfect for a summer gathering or as a refreshing side dish.

Explore these diverse salad recipes and discover new favorites that will add vibrancy and flavor to your meals. From the zesty Minted Orange, Fennel, and Red Onion Salad to the hearty Quinoa Salad with Roasted Vegetables and Feta, there's something for everyone to enjoy.

Here are our top 5 tried and tested recipes!

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories Salad Citrus Onion Vegetable No-Cook Low/No Sugar Orange Fennel Fall Raw Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

ORANGE, RED ONION AND FENNEL SALAD

Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Minted Orange, Fennel and Red Onion Salad image

Categories Salad Fruit Onion Side Vegetarian Quick & Easy Orange Mint Fennel Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 10

Ingredients

For dressing:
1 teaspoon coriander seeds
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar or red-wine vinegar
3/4 teaspoon salt
3 tablespoons olive oil
1 medium-large red onion
1 large fennel bulb (sometimes called anise, about 1 pound)
3 large navel oranges
1/4 cup loosely packed fresh mint leaves

Steps:

Make Dressing:
Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
Drain onion well and pat dry between paper towels.
Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

EASY ORANGE AND RED ONION SALAD

Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

Steps:

For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL ORANGE SALAD

Fennel Orange Salad image

You'll need just a few ingredients to fix this fresh-tasting salad. The combination of crisp fennel and juicy oranges is delightful. To reduce last-minutes prep, make it the day before you plan to serve it. -Nina Hall of Citrus Heights, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 fennel bulb with fronds (about 3/4 pound)
4 medium navel oranges, peeled and sectioned
1/3 cup orange juice
4 teaspoons olive oil
1 tablespoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Finely chop enough fennel fronds to measure 1/4 cup; set aside. Cut fennel bulb in half lengthwise; remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices and measure 3 cups; place in a large bowl. Add orange sections., In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper; shake well. Pour over fennel and oranges; toss gently. Sprinkle with reserved fronds.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

For a sweeter salad, use a navel orange instead of a blood orange.
If you don't have fennel, you can substitute celery or cucumber.
To make the salad ahead of time, toss the oranges, fennel, and red onion with the dressing and refrigerate for up to 24 hours. Add the mint just before serving.
This salad is also delicious served with grilled or roasted chicken or fish.

Conclusion:

This minted orange, fennel, and red onion salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet oranges, crunchy fennel, and tangy red onion is perfectly balanced by the minty dressing. This salad is also very easy to make and can be prepared ahead of time, making it a great option for busy weeknights.