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sicilian fennel and orange salad on a white plate/
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5 from 6 votes

Sicilian Fennel and Orange Salad

The most refreshing of winter salads, this recipe for Sicilian Fennel and Orange Salad is a delight. It's vibrant and bursting with fresh flavors from the sweet and juicy oranges, crunchy fennel, red onion, and tart pomegranate arils. It’s a delicious flavor combination that will brighten up those end of winter days!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Italian
Keyword: Salad
Calories: 152kcal
Author: Lora

Equipment

Ingredients

  • 1 large fennel bulb trimmed and thinly sliced
  • 1 small red onion very thinly sliced
  • 2 medium oranges sliced into thin rounds, peels cut away
  • 2 tablespoons pomegranate arils
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • Tablespoon Italian parsley chopped

Instructions

  • Arrange orange slices and fennel on a large serving platter in a random pattern. Scatter the onion and pomegranate arils on top.
  • Whisk together the olive, vinegar, salt and pepper. Taste and adjust as needed. Spoon dressing over the salad. Add more salt if needed. Also wonderful served with a green salad. Sprinkle on some chopped fresh parsley (optional).

Notes

  1. To get the most juice out of your lemon, roll it on the countertop before cutting and squeezing.
  2. When slicing the fennel, save the fronds (the dill-like tops) to use as an additional garnish. They have a lovely, delicate flavor.
  3. If you want to prep the salad in advance, keep the dressing separate until you're ready to serve so the ingredients stay crisp.
  4. Storing your Sicilian Fennel and Orange Salad in this way will ensure you can enjoy its fresh, vibrant flavors for as long as possible!

 

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Nutrition

Calories: 152kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 2mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.2mg