Fennel and Orange Salad – Fresh & Vibrant Holiday Side
This Fennel and Orange Salad is a bright, refreshing side that adds color, flavor, and a touch of elegance to your holiday dinner. The combination of crisp fennel, juicy oranges, briny Castelvetrano olives, and a light olive oil and red wine vinegar vinaigrette makes this salad both simple and spectacular.
At The Mad Table, we love serving this salad during the holidays because it’s light, vibrant, and perfectly balances richer dishes, and it’s easy to make ahead or serve alongside family favorites.
Ingredients
- 4 navel or Cara Cara oranges
- 2 small-medium fennel bulbs
- ¼ cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- ½ teaspoon kosher salt
- Pinch ground black pepper
- 8 to 10 Castelvetrano olives, pitted and torn into quarters
- Urfa or chili flakes, to taste
- Flaky salt, to taste
- ¼ cup pomegranate seeds (optional garnish)
- 6 to 8 fresh mint leaves (garnish)
Instructions
Prepare the Oranges
Cut the peel and pith from the oranges, removing all outer membrane without losing too much flesh. Slice oranges into 1/8-inch rounds.
Slice the Fennel
Trim the green tops and base of the fennel. Slice the fennel as thinly as possible using a mandolin or sharp knife.
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, kosher salt, and black pepper.
Assemble the Salad
- Arrange fennel slices on a serving platter and drizzle enough vinaigrette to lightly coat.
- Layer orange slices and torn olives over the fennel.
- Drizzle the remaining vinaigrette on top.
- Season with chili flakes and flaky salt.
- Garnish with pomegranate seeds and fresh mint leaves.
Chef Tips from The Mad Table
- Use the freshest oranges you can find for maximum sweetness and juiciness.
- Thinly slice fennel to keep it tender and easy to eat.
- Adjust seasoning: Urfa chili flakes add smoky heat; regular chili flakes work too.
- Make ahead: Salad can be prepped 30 minutes before serving; wait to garnish with mint and pomegranate until just before serving.
- Pairing tip: This salad pairs beautifully with roasted meats, holiday poultry, or rich winter sides.
Why This Salad is Perfect for Holiday Dinner
This Fennel and Orange Salad adds:
Opportunities for make-ahead prep
A fresh, citrusy contrast to hearty holiday mains
Vibrant colors for a festive table
A light, refreshing side that complements richer dishes
Final Thoughts
Elevate your holiday meals with this simple yet elegant Fennel and Orange Salad. With crisp fennel, sweet citrus, briny olives, and a bright vinaigrette, it’s a dish that’s as beautiful as it is delicious, and perfect for entertaining or family gatherings.
Enjoy!
Patty
The Mad Table
Fennel and Orange Salad
Ingredients
- 4 navel or cara cara oranges
- 2 small-medium sized fennel bulbs
- ¼ cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- ½ teaspoon kosher salt
- pinch ground black pepper
- 8 to 10 Castelvetrano olives, pitted and torn into quarters
- Urfa or chili flakes, of choice, to taste
- flaky salt, to taste
- ¼ cup pomegranate seeds, optional garnish
- 6 to 8 fresh mint leaves, garnish
Instructions
- Cut the peel and pith from the oranges, making sure to remove all of the outer membrane without losing too much of the flesh and cut into 1/8-inch slices.
- Cut the green tops and bottom off the fennel. Standing it upright, slice with a mandolin, or as thinly as possible with a knife.
- In a small bowl, combine olive oil, red wine vinegar, salt, and black pepper.
- Arrange the fennel on a serving platter and drizzle enough of the vinaigrette to coat the fennel. Add the orange slices and olives on top of the fennel. Drizzle the remaining vinaigrette all over and season with chili flakes and flaky salt. Garnish with fresh mint leaves. Enjoy!
