This Orange and Fennel Salad is such a beautiful healthy winter salad. It's a delicious breakfast salad recipe, and is striking set out on the brunch table. Fennel is delicious in a salad when paired with the bright orange flavor, and it brightens up any winter morning!
When autumn rolls through and it starts feeling like winter, salads are often the last thing on my mind. But I came across a recipe similar to this Orange and Fennel salad in the latest issue of a magazine, and it really jumped out at me.
This fennel salad is a very healthy winter salad idea that you can enjoy at breakfast
I loved how the orange popped out against the magenta red radicchio and dark green dill. If the colors were enough to draw me in from a magazine picture, boy did it draw me in when I had this healthy winter salad on the table.
Citrus fruits are great in the winter because they are in season and I definitely need the vitamin C boost when cold and flu season hits. This salad calls for 4 oranges and the juice of half a lemon. That's a lot of good ol' vitamin C shining through.
This fennel salad is loaded with oranges, to give you a healthy dose of vitamin c
Initially, I thought that the radicchio might be a bit bitter. Don't let it put you off though, because it truly complemented the oranges and dill. I used Chioggia radicchio, but other varieties would also work in this breakfast salad.
This Orange Fennel Salad is a beautiful brunch salad, and the colors will make your table pop
If you can't find radicchio or prefer something different, you can substitute it with red Belgian endives too. Both radicchio and endives are similar in taste and texture, with the red Belgian endives having a bit more of the white stems.
Just because the weather is colder now doesn't mean you can't have a delicious salad! This Orange and Fennel salad is beautiful as a winter salad. If you are looking to make it more brunch like, I'd suggest you pair it with a simple hard boiled egg.
Orange and Fennel Salad (Vegan, GF, Paleo)Print Recipe
- ⅓ cup pine nuts (50 grams)
- 4 whole oranges
- 2 whole chioggia radicchio
- 1 whole fennel bulb
- zest and juice of ½ a lemon
- 1 small bunch fresh dill - roughly chopped
- 3 tablespoons extra virgin olive oil (45 milliliters) - plus extra for toasting the pine nuts
- In a small skillet, lightly toast the pine nuts in a bit of extra-virgin olive oil until lightly golden brown, about 3 minutes. Remove from heat and set aside.
- Peel and segment 3 of the oranges and add into a large bowl. Since the fennel bulb in half, then thinly slice each half into thin strips. Add the fennel into the bowl. Roughly tear the radicchio into pieces and add into the bowl.
Make the dressing
- Cut the remaining orange in half and add its zest and juice into a small bowl. Add in the zest and juice of ½ a lemon. Add in the chopped dill. Slowly add the extra-virgin olive oil into the bowl while continuously whisking.
- Toss the salad and dressing together and serve immediately.