Best 10 Minted Orange Fennel And Red Onion Salad Recipes

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Minted Orange Fennel and Red Onion Salad is a delicious and refreshing salad that is perfect for any occasion. This salad is made with fresh oranges, fennel, red onion, and mint, and is dressed with a simple vinaigrette. The flavors in this salad are perfectly balanced, and the salad is both light and flavorful. Whether you are looking for a salad to serve at your next party or you are just looking for a healthy and delicious meal, Minted Orange Fennel and Red Onion Salad is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED FENNEL AND ORANGE SALAD WITH ALMONDS AND MINT



Grilled Fennel and Orange Salad with Almonds and Mint image

Provided by Bobby Flay

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 8

2 bulbs fennel, sliced into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint leaves

Steps:

  • Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.

MINTED ORANGE, FENNEL AND RED ONION SALAD



Minted Orange, Fennel and Red Onion Salad image

Categories     Salad     Fruit     Onion     Side     Vegetarian     Quick & Easy     Orange     Mint     Fennel     Summer     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

For dressing:
1 teaspoon coriander seeds
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar or red-wine vinegar
3/4 teaspoon salt
3 tablespoons olive oil
1 medium-large red onion
1 large fennel bulb (sometimes called anise, about 1 pound)
3 large navel oranges
1/4 cup loosely packed fresh mint leaves

Steps:

  • Make Dressing:
  • Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
  • With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
  • Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
  • With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
  • Drain onion well and pat dry between paper towels.
  • Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

ORANGE, RED ONION AND FENNEL SALAD



Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 eating oranges
1 small fennel bulb
4 tablespoons chopped onion
2 tablespoons fresh orange juice
1 tablespoon olive oil
2 teaspoons capers

Steps:

  • Peel oranges, then cut into small dices, reserving the juice.
  • Trim tops and bottom off fennel bulb and remove outer part if it is tough or bruised. Slice bulb thinly, then dice. Finely chop onion.
  • Mix reserved juice with 2 tablespoons of additional juice and the olive oil. Then mix oranges, fennel and onion into dressing. Spoon onto salad plates.
  • Rinse and dry capers and sprinkle over salads.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 102 milligrams, Sugar 18 grams

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT



Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories     Salad     Citrus     Onion     Vegetable     No-Cook     Low/No Sugar     Orange     Fennel     Fall     Raw     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

  • Cut peel and pith from oranges. Cut between membranes to release segments.
  • Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

SPRING SALAD WITH FENNEL AND ORANGE



Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories     Salad     Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

  • Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

FENNEL, RED ONION, AND PARSLEY SALAD



Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

Steps:

  • Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
  • Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

FENNEL, LEMON & MINT SALAD



Fennel, lemon & mint salad image

A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil

Provided by Mary Cadogan

Categories     Side dish

Time 15m

Number Of Ingredients 6

2 fennel bulbs
1 small red onion
juice 1 lemon
2 preserved lemons
good handful mint leaves
4 tbsp olive oil

Steps:

  • Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
  • Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

ORANGE, FENNEL & ROCKET SALAD



Orange, fennel & rocket salad image

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Provided by Jessica Simmons

Categories     Side dish

Time 10m

Number Of Ingredients 6

1 fennel bulb
2 large oranges
1 small red onion , thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

Steps:

  • Using a mandolin or a sharp knife, shred the fennel into thin slices.
  • Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
  • Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
  • To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ROASTED FENNEL AND ORANGE SALAD



Roasted Fennel and Orange Salad image

Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.

Provided by DailyInspiration

Categories     Lemon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

8 baby fennel bulbs
5 tablespoons olive oil
2 oranges
1 tablespoon lemon juice
1 red onion, halved and thinly sliced
3 1/2 ounces kalamata olives
2 tablespoons of fresh mint, roughly chopped
fresh flat-leaf parsley, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
  • Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
  • Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.

Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7

Tips:

  • For the best flavor, use fresh, ripe oranges and fennel. Look for oranges that are heavy for their size and have smooth, unblemished skin. Fennel bulbs should be firm and white, with no signs of bruising or wilting.
  • To segment the oranges, use a sharp knife to cut off the top and bottom of the orange. Then, score the orange down the sides, following the natural segments of the fruit. Use your fingers to gently pull the segments apart.
  • To thinly slice the fennel, use a mandoline or a sharp knife. If you're using a knife, hold the fennel bulb steady with one hand and use the other hand to carefully slice it into thin strips.
  • When choosing a red onion, look for one that is firm and has no signs of sprouting or bruising. To thinly slice the red onion, use a sharp knife or a mandoline. If you're using a knife, hold the onion steady with one hand and use the other hand to carefully slice it into thin strips.
  • To make the dressing, whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl until well combined. You can also add a squeeze of lemon juice for extra brightness.
  • To assemble the salad, combine the oranges, fennel, red onion, and mint in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately or chill for later.

Conclusion:

This minted orange, fennel, and red onion salad is a refreshing and flavorful side dish that is perfect for any occasion. The bright citrus flavor of the oranges pairs perfectly with the sweet and slightly bitter taste of the fennel and red onion. The mint adds a refreshing touch that brightens up the salad and makes it even more delicious. This salad is also very easy to make, making it a great option for busy weeknights. So next time you're looking for a healthy and delicious side dish, give this minted orange, fennel, and red onion salad a try.

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