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Home » Salads

Easy Orange and Fennel Salad Without Oil

Published: Feb 25, 2020 · Modified: Mar 4, 2023 by Janelle Hama

Jump to Recipe

A simple and easy orange and fennel salad without oil using a minimal amount of whole foods. Juicy sweet segmented oranges tossed with sliced crisp fennel, peppery white onion, arugula and sprinkles of toasted almonds. It’s the perfect option for those looking for a healthy side and delicious vegan salad without oil.

Orange and Fennel Salad (vegan recipe) served on a white plate with an orange, half onion and salad serving utensils in background

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Jump to:
  • 🍊Why You'll Love this Recipe:
  • 🍊Ingredients You'll Need:
  • 🍊How to Make an Orange and Fennel Salad
  • 🍴Serving Suggestions
  • ❓FAQ
  • 🥗Related Recipes
  • Easy Orange and Fennel Salad Wihtout Oil

🍊Why You'll Love this Recipe:

  • This salad is packed with nutritious ingredients that will leave you feeling energized and satisfied.
  • It's easy to make in a few simple steps, you can have a delicious salad ready in no time.
  • No need to fuss about a dressing, the juice from the oranges combined with seasoning is perfect.
  • Serve this salad as a side dish, or make it substantial by adding some protein like grilled tofu or your favorite beans
  • Low-fat as there's no added oil.
  • Suitable for other diets, vegan, dairy free, gluten free, wfpb, corn free and soy free
  • It's bursting with flavor: The combination of sweet oranges, anise-like fennel, and peppery arugula creates a flavor explosion in every bite.

🍊Ingredients You'll Need:

a bowl of green leaves, slivered almonds, salt and pepper, and white onion, orange and fennel bulb laid out

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Fennel bulb is a crunchy, slightly sweet vegetable and is one of the stars of the salad. The flavor is akin to anise or licorice. Be certain to choose one that is free from bruising. The bulb will be sliced up. If it is a little on the large side, cut it in half.

White onion adds a bit of tang, sweetness and bite to the mix. This will also be sliced up. You can use red onion instead.

Oranges, along with the fennel, are the other star of this salad. Be sure to select super juicy sweet ones. If you can pick some off orange trees, even better! The oranges will need to be peeled and then segmented, completely removing the pith (white spongey part) and membrane. Using only the flesh. The juice from the pulp will become the dressing.

Tip: Make your orange and fennel salad pop with a combination of blood oranges.

Slivered almonds will be dry-toasted to provide a satisfying crunch and nutty flavor. If you prefer to not toast them that is fine.

Arugula aka rocket will add a peppery bite to the salad.

Salt and pepper is added to your taste, this will enhance the flavorings of all the whole foods in this vegan salad without oil.

Tip: Keep the green fennel tops and use them in soups or make a stock.

🍊How to Make an Orange and Fennel Salad

Step one  - In a nonstick pan, over high heat, toast the slivered almonds until golden without any oil by continuously stirring. Remove from the pan and place them into a bowl, set them aside to cool. You can also opt to not toast them.

Step two - Trim the fennel bulb, cutting away the green section and the thicker end. Cut it in half and slice it thinly. You can use a mandolin (affiliate link), as per my video. Slice the onion into the same thickness. Creating half rings with both. Place them into a large salad bowl, along with the arugula.

Step three - Over the salad bowl (to catch all the juices) segment the oranges by slicing the ends off and then removing all the pith (white parts) leaving only the flesh, cut each segment out. Remove any seeds.

Step four - Add the cooled toasted slivered almonds, salt and pepper and gently toss everything together until it's evenly mixed. Serve and enjoy!

sliced fennel bulb
a female hand holding a knife with an orange segment next to a peeled orange

🍴Serving Suggestions

Serve it as a side dish alongside your favorite main course. I especially love it with some form of rice dish, such as different types of mujadara, the combination of the flavors work well. Or try it with a simple type of pasta dish, like this vegan mushroom pasta.

Enjoy it with some protein like grilled tofu skewers or roasted chickpeas 

Toss it with some cooked quinoa or brown rice. Try it with vermicelli bulgur.

Try my pastries with it such as Purslane Pockets (Lebanese Bakleh) these are crispy, tangy and very hard to stop at one. Or try this Ultimate Vegan Bagel Sandwich.

❓FAQ

Can I make this orange and fennel salad in advance?

Yes, you can prepare all the ingredients in advance and then toss them together just before serving. If you would like a juicier tender salad, create the salad as per normal and allow all the flavors to meld. I personally love it the next day when it is extra juicy.

Can I add a different type of nut to this salad?

Yes! Toasted pine nuts or walnuts would be a great addition. Or try something like macadamias or pecans.

Can I use a different type of green in this salad?

Absolutely! Baby spinach or mixed greens would work well in place of the arugula. You could also try young witlof leaves.

salad of green leaves, orange segments, almonds, sliced fennel and onion

🥗Related Recipes

Brown rice and chickpea salad is colorful and filling.

Quinoa Tabouli - an authentic recipe of tabouli however converted to suit a gluten free diet

Maftoul Salad or vegan beetroot salad with walnuts are both great sides too.

Kachumber Salad - a fresh Southern Asian salad

Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

a round white plate with orange and green salad

Easy Orange and Fennel Salad Wihtout Oil

A simple and easy orange and fennel salad without oil using a minimal amount of whole foods. Juicy sweet segmented oranges tossed with sliced crisp fennel, peppery white onion, arugula and sprinkles of toasted almonds. It’s the perfect option for those looking for a healthy side and delicious vegan salad without oil
Print Pin Rate Save Recipe Saved Recipe
Course: Salad
Cuisine: Any
Diet: Gluten Free, Low Calorie, Low Fat, Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 3 small Oranges segmented and juiced
  • 1 small Fennel bulb sliced
  • 60 grams Arugula rocket
  • 1 small White onion sliced
  • ¼ cup Slivered almonds
  • ½ teaspoon Salt or to taste
  • ½ teaspoon Black pepper or to taste
Metric - US Customary
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Instructions

  • In a nonstick pan, over high heat, toast the slivered almonds until golden without any oil by continuously stirring. Remove from the pan and place them into a bowl, set them aside to cool. You can also opt to not toast them.
    ¼ cup Slivered almonds
  • Trim the fennel bulb, cutting away the green section. Cut it in half and slice it thinly. You can use a mandolin, I used this one in my video. Slice the onion into the same thickness. Creating half rings with both. Place them into a large salad bowl, along with the arugula
    1 small Fennel bulb, 1 small White onion, 60 grams Arugula
  • Over the salad bowl (to catch all the juices) segment the oranges by slicing the ends off and then peeling and removing all the pith (white parts) leaving only the flesh, cut each segment out. Remove any seeds
    3 small Oranges
  • Add the cooled toasted slivered almonds, salt and pepper and gently toss everything together until it's evenly mixed. Serve and enjoy!
    ½ teaspoon Salt, ½ teaspoon Black pepper

Notes

Yield 4-6 servings.
I like to use a mandolin to speed up the process of thinly slicing the fennel and onion.
Make your salad pop with color by adding blood orange too.
Keep the green tips of the fennel and use them in stocks or soups.
This salad can be served as a side, I like to enjoy eating it with mujadara, the sweetness complements the saltiness. I also like to enjoy it with these tofu skewers.

Nutrition

Calories: 68kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 338mg | Fiber: 3g | Sugar: 7g | Vitamin A: 399IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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    Recipe Rating




  1. Barb

    August 03, 2020 at 10:43 am

    5 stars
    Such a beautiful salad. I know you don't eat chicken, but I made it for the family bbq and we had it with bbq chicken, which was great, the citrus flavor matched beautifully.

    Reply

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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

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