This citrus fennel salad is a staple in my kitchen, especially when I want something bright and refreshing that comes together quickly. The crispness of fennel and the juicy sweetness of citrus make it a welcome change from heavier salads. I often serve it alongside grilled fish or roasted chicken, but it also holds its own as a light lunch.

What makes this salad special is the way the flavors and textures play together—the mild licorice note from fennel, the tangy citrus, and the crunch of toasted nuts. I love how the aroma of orange and lemon fills the kitchen as I slice the fruit. It’s a dish that feels both simple and a little bit elegant, perfect for any time of year.

I reach for this recipe when I need something that can be prepped ahead and still taste fresh hours later. The salad is at its best when the flavors have a little time to mingle, and the vinaigrette lightly softens the fennel. It’s also a conversation starter at potlucks, since it’s not your everyday salad.

The vibrant colors and clean flavors always remind me how satisfying a few good ingredients can be. Whether it’s for a weeknight dinner or a special brunch, this salad fits right in.

Quick Facts

Why You’ll Love It

If you’re looking for a salad that’s crisp, tangy, and a bit unexpected, this citrus fennel salad delivers. It’s quick to assemble, keeps well, and pairs beautifully with many mains. The flavors are clean and refreshing, making it a favorite for both everyday meals and gatherings.

• Bright, fresh flavors with minimal effort
• Naturally gluten-free and vegan-friendly
• Great make-ahead option for busy days
• Pairs well with fish, chicken, or vegetarian mains
• Adds color and crunch to any meal

Ingredients

The ingredients for this salad are straightforward, but freshness is key. Choose firm fennel bulbs and juicy, in-season citrus for the best results. A simple olive oil vinaigrette ties everything together, while toasted nuts add crunch. Most of these items are easy to find in any grocery store.

• 2 medium fennel bulbs, trimmed and thinly sliced
• 2 large oranges (such as navel or Cara Cara)
• 1 large grapefruit
• 1 small lemon (for juice)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1/4 cup toasted pistachios or almonds, roughly chopped
• 2 tablespoons fresh dill or mint, chopped (optional)

Step-by-Step Instructions

This salad comes together quickly once you have your ingredients prepped. The key is to slice the fennel as thinly as possible and to segment the citrus cleanly. Assemble everything just before serving, or let it rest for a bit to meld the flavors.

1. Trim the fennel bulbs, reserving a few fronds for garnish if desired. Slice the bulbs very thinly using a sharp knife or mandoline.
2. Peel the oranges and grapefruit, removing as much of the white pith as possible. Slice into rounds or segment the fruit over a bowl to catch the juices.
3. In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and a few grinds of black pepper.
4. Arrange the fennel and citrus slices on a large platter or in a salad bowl.
5. Drizzle the dressing evenly over the salad.
6. Sprinkle with toasted nuts and chopped herbs, if using.
7. Gently toss or leave arranged, then garnish with reserved fennel fronds.
8. Serve immediately, or refrigerate for up to 2 hours before serving.

Chef Tips

A few small tweaks can make this salad even better. Use the freshest produce you can find, and don’t skip the toasting step for the nuts—it really enhances their flavor. If you’re prepping ahead, keep the dressing separate until just before serving.

• Slice fennel as thinly as possible for best texture.
• Segment citrus over a bowl to catch juices for the dressing.
• Toast nuts in a dry skillet for 2–3 minutes for extra flavor.
• Add herbs just before serving to keep them vibrant.
• Let salad sit 10–15 minutes for flavors to meld.

Substitutions

This salad is flexible if you need to swap ingredients. Use whatever citrus you have on hand, and feel free to change up the nuts or herbs. The vinaigrette is forgiving, so adjust to your taste or dietary needs.

• Substitute blood oranges, tangerines, or pomelo for oranges/grapefruit.
• Use walnuts, pecans, or sunflower seeds in place of pistachios/almonds.
• Replace dill or mint with parsley or basil.
• Maple syrup can replace honey for a vegan salad.
• Add thinly sliced red onion for extra bite.

Storage & Reheating

This salad keeps well for a few hours after assembling, making it great for advance prep. If you have leftovers, store them in an airtight container in the fridge. The fennel may soften slightly but will still taste fresh.

• Store salad in an airtight container in the fridge for up to 2 days.
• Keep dressing separate if making more than 2 hours ahead.
• Nuts stay crunchiest if added just before serving.
• No reheating needed—serve chilled or at room temperature.

Perfect Pairings

This citrus fennel salad is versatile enough to serve with a range of dishes. I like to pair it with simple proteins or Mediterranean-inspired mains. Its acidity and crunch also make it a great palate cleanser between richer courses.

• Grilled salmon or white fish
• Roast chicken with herbs
• Chickpea or lentil stew
• Dry white wine, such as Sauvignon Blanc

FAQs

Home cooks often have a few questions about working with fennel and citrus. Here are some answers to help you get the best results. Don’t hesitate to adjust the salad to your taste or what’s in season.

Nutritional Note

This salad is light and refreshing, with a balance of fiber from fennel and citrus, healthy fats from olive oil and nuts, and no added dairy or gluten. Nutrition will vary based on serving size and exact ingredients used.