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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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5 from 1 vote

Orange and Fennel Salad

A refreshing salad using fresh ingredients of orange and fennel. Gluten free and plant based.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Australian
Diet: Gluten Free, Vegan
Servings: 4
Calories: 65kcal
Author: Janelle Hama


  • 2 Oranges segemented (keep juice)
  • 1 Small fennel bulb sliced
  • 2 Generous handfuls of rocket (arugula)
  • ½ Medium white onion sliced
  • 1 Handful slivered almonds
  • 1 Seasoning to taste
  • 3-4 tablespoon Olive oil


Orange and Fennel Salad

  • Segment oranges and place orange segments into a mixing bowl
  • Squeeze remaining orange pieces into a separate bowl and set aside to make the dressing later
  • Thinly slice fennel bulb and add to orange segments
  • Thinly slice white onion and place into bowl with orange and fennel
  • Prepare salad dressing
  • Add almonds and rocket (arugula), pour dressing over salad, toss together coat all ingredients thoroughly and serve

Orange and Fennel Salad Dressing

  • Using the juice from your left over parts of your oranges, combine with olive oil and seasoning.


Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 381mg | Fiber: 4g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 43mg | Calcium: 65mg | Iron: 1mg