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Fennel Salad with Orange-Honey Dressing

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A crunchy fennel salad with a sweet orange and honey dressing. Add a few mint leaves for some extra freshness. It is perfect as a side during summer or to put on your Sunday brunch table. 
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Prep Time: 25 minutes
Servings: 4
Author: Eloïse Jennes


For the salad

  • 1 large fennel (or 2 small ones)
  • 4 oranges
  • 1 handful fresh mint

For the dressing

  • 1 orange freshly juiced
  • 4 tablespoon olive oil
  • 3 teaspoon apple cider vinegar
  • 1 tablespoon honey or agave syrup
  • 1 pinch of salt and pepper


  • Wash the fennel. Cut it in half or in quarters and put them in a large salad bowl. You can also cut it in rings or slices if you prefer.
  • Using a sharp knife, slice off the edges of the oranges and cut off the peel. Gently cut them in wheels or supremes and add them to the bowl.
  • Wash the mint. Roughly chop the leaves and add them to the fennel. Save some for decoration.
  • To prepare the dressing, juice an orange. Add the olive oil, honey, vinegar. Whisk to combine. Season with salt and pepper.
  • Pour the dressing over the salad and toss. Serve right away or store in the fridge until serving.
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