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+ servings
fennel orange salad in 3 blue bowls
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5 from 1 vote

Fennel Orange Salad

This fennel orange salad with toasted hazelnuts comes with a light dressing and is super quick to make, healthy, fresh, and delicious.
Course Salad
Cuisine Vegan
Keyword fennel and orange salad, fennel orange salad, fennel orange salad recipe
Prep Time 10 hours
Cook Time 5 hours
Total Time 15 hours
Servings 4
Calories 166kcal
Author Aline Cueni



  • 2 tbsp orange juice
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • salt & pepper to taste


  • Roughly chop and toast the hazelnuts in a skillet over medium heat until golden brown and fragrant.
  • Slice the fennel very thin using a mandolin slicer or sharp knife. Peel and slice the oranges. Arrange in a large bowl and top with the toasted hazelnuts.
  • In a small bowl, whisk together all dressing ingredients and drizzle over the salad. Toss and serve!


Add one tablespoon of vinegar and one teaspoon of mustard for a tangy taste!
Go for a fennel with fronds, roughly chop them and add it to the salad.
Leftovers can be stored in the refrigerator for up to 2 days.


Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 429mg | Fiber: 4g | Sugar: 8g | Vitamin A: 243IU | Vitamin C: 47mg | Calcium: 63mg | Iron: 1mg