Italian Orange Fennel Salad

Bright, crisp, and bursting with Sicilian flavor, this Italian Orange and Fennel Salad is the perfect mix of juicy citrus, crunchy fennel, and a drizzle of golden olive oil. It’s fresh, vibrant, and ridiculously easy—every bite tastes like sunshine!

Serve as a side with Prime Rib Roast Recipe and Red Skin Mashed Potatoes.

Why You’ll Love This Recipe

It is a gorgeous display of simple and fresh ingredients. The pop of color from the citrus adds a bright touch with an extra punch of vitamin C. You will love the crunch from the hazelnuts and the sweet, fresh fennel. It’s an all-around delicious salad!

More fresh salad recipes: Arugula, Apple, and Pistachio Salad in Parmigiano, pear gorgonzola salad, Prosciutto Melon Arugula Salad Citrus Vinaigrette, Christmas Salad, Fall Harvest Salad, and Easy Italian Style Pasta Salad with Arugula.

Simple Ingredients

This salad is light, refreshing, and incredibly simple, yet it has a sophisticated flavor that takes you to Southern Italy. It’s perfect as an appetizer, side dish, or even a light meal!

Salad

• Italian salad mix variety
• Orange variety of choice (see recommendations)
• Fresh fennel
• Pomegranate
• Hazelnuts
• Olives
• Red onions (optional)

Red onions would work great in this salad. I don’t love raw onions, but many do!

Orange Vinaigrette

• Olive oil
• Fresh orange juice
• Orange zest
• Honey
• Dijon mustard
• Garlic
• Salt and Pepper

See the recipe card for the full recipe measurements.

Which Oranges Work Best In This Recipe?

You can use any citrus of your choice to make this salad; the brighter the color, the better! Here are some I recommend:

• Cara Cara Orange
• Blood Orange
• Navel Orange (if fresh and sweet)

Even tangerines will work!

How to Make Orange and Fennel Salad

This Italian salad is super easy to make! No cooking, just slice, toss, and enjoy—so simple yet gourmet! See the recipe card for more instructions.

Make the orange vinagrette salad dressing and set aside. I like to make in a Mason jar, or use a small bowl and a whisk.

Start by adding the mixed greens to a shallow and wide serving bowl.

Layer the mixed greens with orange slices and fennel.

Top with the pomegranates and green olives.

Lastly, spinkle the hazelnuts on top and pour the homemade orange vinaigrette salad dressing over the top of the prepared salad.

Expert Tips

• Use the Best Oranges – Blood oranges, Cara Cara, or navel for sweetness and color contrast.
• Slice Fennel Thin – Use a mandoline for the best texture.
• Supreme the Oranges – Remove peel, pith, and membranes for juicy, clean segments.
• Let It Marinate – Rest 10-15 minutes for flavors to meld.
• Use High-Quality Olive Oil – A good extra virgin olive oil makes a difference.
• Sprinkle Flaky Salt – Enhances natural sweetness and depth.
• Customize It – Add toasted nuts, olives, or red pepper flakes for extra flavor.
• Serve Chilled – Refrigerate 30 minutes before serving for maximum refreshment.

Recipe Substitutions and Variations

• Oranges → Try grapefruit for a tangy twist or tangerines for extra sweetness.
• Fennel → Swap with thinly sliced celery for a milder crunch.
• Red Onion → Use shallots or green onions for a softer bite.
• Olive Oil → Upgrade with a citrus-infused olive oil for extra brightness.
• Add Protein → Top with shaved parmesan, burrata, or grilled shrimp.
• Extra Flavor → Toss in black olives, toasted almonds, or fresh mint for a Sicilian twist.
• Spicy Kick → Sprinkle with red pepper flakes for heat.

Make Ahead, Leftovers, and Storage

Make the dressing up to 2 days ahead of time. Store the dressing in the fridge and let it come to room temperature an hour before serving. Shake the jar, and presto! You are ready to dress your salad.

This fresh orange and fennel salad is best eaten and finished immediately. If you suspect leftovers, don’t dress the salad all at once. Instead, dress individual servings.

Store the leftover salad in an airtight container for 2 days. The remaining dressing should be stored, covered, in the fridge for up to 5 days.

More Salad Recipes You Will Love

• This La Scala chopped salad is a perfect mix of lettuce, chickpeas, artichokes, salami, and mozzarella, all tossed in a parmesan vinaigrette.

Serving Suggestions

This salad goes well with Perfect Pork Tenderloin with Fennel, Crispy Baked Chicken Thighs, Baked Flounder Recipe, or Classic Italian Lasagna Bolognese with Bechamel Sauce. Serve with a side of homemade brioche bread, or focaccia, and a Simple Italian Apple Cake (one bowl) for dessert!

This salad also makes a great side to go with homemade pizza!

More Delicious Recipes for YOU

Arugula, Apple, and Pistachio Salad in Parmigiano Cups

Breaded Chicken Breast Pan Fried (Italian)

Orecchiette with Sausage, Peppers, and Arugula (video)

Italian Crumble Cake Pastry Cream Filling

Simple and Comforting Pasta e Ceci (Pasta and chickpeas)

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5 from 4 votes

Italian Orange Fennel Salad Recipe

By: Elena Davis

Servings: 8 servings

Prep: 15 minutes mins

Total: 15 minutes mins

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This Italian Winter Salad with fresh Fennel, Citrus, and Hazelnuts is sure to brighten your table this season! It is a gorgeous display of simple and fresh ingredients. The pop of color from the citrus add a bright touch with an extra punch of vitamin C. You will love the crunch from the hazelnuts and sweet fresh fennel. It's an all around delicious salad!  

Ingredients 

1x2x3x

Orange Vinaigrette Salad Dressing

• ▢ ¾ cup good quality olive oil
• ▢ ½ cup fresh squeezed orange juice + zest of one orange
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon salt, more to taste
• ▢ ½ teaspoon fresh ground pepper
• ▢ 2 cloves of garlic cut in quarters

Salad

• ▢ 2 bags spring greens, 510 g
• ▢ 2 medium oranges, skin removed and cut into thin slices (see notes)
• ▢ ½ cup chopped hazelnuts, more if desired
• ▢ 1 fennel bulb, thinly slices
• ▢ ½ cup pomegranate seeds
• ▢ ½ cup olives of choice- I love green Castelvetrano Olives
• ▢ ¼ cup red onion, thinly sliced (optional)

Instructions 

Vinaigrette

• Place all ingredients in a Mason jar and shake vigorously. The dressing can stay at room temperature for up to two hours and up to one week in the refrigerator.

Salad

• In a large salad bowl or platter, add the mixed salad.  Add the rest of the ingredients on top of the salad. Do not toss.
•  Add the prepared dressing evenly on top of the salad 10 minutes before serving. Do not toss, or all the ingredients will fall to the bottom. The dressing will eventually coat the bottom of the salad as it sinks. The salad will toss naturally as it is served. Mangia!

Notes

Tips for cutting the oranges for the salad. I use a serrated knife and cut off the top and bottom of the orange so it can stand flat. Then,  take off the peel by slicing it from top to bottom, following the curve of the fruit. Take off only the peel and the white pith, as much as you can see, leaving the flesh naked, then turn the fruit on its’ side and carefully slice crosswise. That’s it!

Leftovers and Storage

This fresh orange and fennel salad is best eaten and finished immediately. If you suspect leftovers, don’t dress the salad all at once. Instead, dress individual servings.

Store leftover salad in an airtight container for 2 days. The remaining dressing should be stored, covered, in the fridge for up to 5 days.

Nutrition

Calories: 303kcalCarbohydrates: 17gProtein: 3gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gSodium: 453mgPotassium: 355mgFiber: 3gSugar: 12gVitamin A: 506IUVitamin C: 38mgCalcium: 51mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish

Cuisine: Italian

Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!