Photo of Fennel orange salad by WW

Fennel orange salad

Total Time
10 min
10 min
0 min
A marinated salad that comes together lightning fast, this dish pairs the little known, but deliciously licorice-flavored fennel bulb with bright orange citrus. A flavor combination more familiar in Morocco or Sicily, the dish makes for a pretty addition to a party table served as an appetizer or an attention-grabbing side salad. Plus, its no-mess, no-clean-up-required prep can't be beat! The dressing has just a touch of earthy cumin, an ideal complement to orange, and the unexpected spice ups the salad's exotic ante even more. Because fennel is a firm bulb, any leftovers can be returned to the fridge to continue marinating for up to two days. Add some of the bulb's bright green fronds, finely cut, as a pretty garnish.


Uncooked fennel bulb(s)

10 oz, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)


1 small, navel, segmented*

Uncooked red onion(s)

1 small, halved, thinly sliced (about 1/3 cup)

White wine vinegar

2 Tbsp

Olive oil

2 tsp

Table salt

½ tsp

Ground cumin

¼ tsp

Black pepper

¼ tsp, freshly ground


  1. Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature. Yields about 1 1/2 cups per serving.


*To learn how to segment an orange, click here. Fennel has a bright taste, sort of like licorice without the sweet aftertaste. Look for firm, white bulbs with supple fronds. Slice about 1/4 inch off the bottom then remove all the fronds, stalks and outer leaves from the bulb before slicing it very thinly.