Fennel and Orange Salad

Servings 4 servings


  • 1 large fennel bulb
  • 2 medium oranges
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp red wine vinegar (or another vinegar you have on hand)
  • Salt and pepper to taste
  • 2 Tbsp dried cranberries


  • Prepare the fennel by trimming the base of the bulb and removing any brown spots.
  • Half the bulb lengthwise and remove the core. Thinly slice the fennel.
  • Peel the orange, separate the segments and cut them in half.
  • Mix olive oil, vinegar, salt, and pepper in a bowl before putting fennel and oranges into the dressing.
  • Toss the salad and top with cranberries.
Keyword Fennel
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