Best 4 Spring Salad With Fennel And Orange Recipes

Spring is in the air, and it's time to enjoy the fresh flavors of the season. This spring salad with fennel and orange is a light and refreshing dish that's perfect for a springtime lunch or dinner. The fennel and orange provide a sweet and tangy flavor, while the arugula and mint add a peppery and herbaceous touch. The salad is finished with a simple vinaigrette dressing that brings all the flavors together.

In addition to the spring salad with fennel and orange, the article also includes recipes for two other delicious spring salads:

* **Spring Salad with Asparagus and Strawberries:** This salad is a celebration of spring flavors, with fresh asparagus, strawberries, and goat cheese. The asparagus is roasted until tender, and the strawberries add a pop of sweetness. The goat cheese adds a creamy and tangy flavor, and the salad is finished with a balsamic vinaigrette dressing.

* **Spring Salad with Peas and Pancetta:** This salad is a hearty and flavorful dish that's perfect for a main course. The peas are fresh and sweet, and the pancetta adds a salty and smoky flavor. The salad is finished with a simple olive oil and lemon juice dressing.

All three of these salads are easy to make and packed with flavor. They're perfect for a light and healthy meal on a warm spring day.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE AND FENNEL SALAD

Orange and Fennel Salad image

Provided by Robin Miller : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Steps:

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

SPRING SALAD WITH FENNEL AND ORANGE

Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories Salad Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

FENNEL AND ORANGE SALAD

Fennel and Orange Salad image

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Steps:

In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

ORANGE AND FENNEL SALAD

Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

Tips:

For a sweeter salad, use a variety of oranges, such as Valencia or navel oranges.
If you don't have fennel seeds, you can use 1 teaspoon of anise seeds.
To make the dressing ahead of time, whisk all the ingredients together in a jar and refrigerate for up to 2 days.
For a vegan version of the salad, omit the feta cheese or use a vegan alternative.
To add a bit of crunch, top the salad with toasted walnuts or almonds.

Conclusion:

This spring salad with fennel and orange is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet oranges, crunchy fennel, and tangy dressing is sure to please everyone at your table. So next time you're looking for a light and healthy salad, give this one a try.