Fennel and Orange Salad with Toasted Pistachios
Bright, refreshing, and packed with vibrant flavors, this Fennel and Orange Salad with Toasted Pistachios is a show-stopping dish that's as beautiful as it is delicious. Featuring crisp, anise-scented fennel, juicy citrus slices, and crunchy golden pistachios, this salad is brought together with a zesty homemade dressing of extra-virgin olive oil, fresh lemon juice, and a hint of honey. Perfect as a light starter or a colorful side dish, this recipe's quick preparation time (just 25 minutes!) makes it an easy yet impressive addition to any meal. Garnished with fresh parsley and fennel fronds, this gluten-free, vegetarian salad is a feast for both the eyes and the palate, full of contrasting textures and sweet, tangy, and nutty flavors.
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Recipe Information
Ingredients
- 2 whole Fresh fennel bulb
- 2 whole Oranges
- 0.5 cup Pistachios
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Toast the pistachios: Heat a dry skillet over medium heat. Add the pistachios and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside to cool.
Trim and slice the fennel: Cut off the stalks and fronds of the fennel bulbs (reserve some fronds for garnish, if desired). Halve the bulbs lengthwise, remove the core, and thinly slice using a sharp knife or mandoline.
Prepare the oranges: Using a sharp knife, slice off the top and bottom of each orange. Stand the orange upright and cut away the peel and pith in strips, following the curve of the fruit. Once peeled, slice the orange into thin rounds.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
Assemble the salad: Arrange the fennel slices and orange rounds on a large serving platter or individual plates. Drizzle the dressing over the salad.
Sprinkle the toasted pistachios and chopped parsley over the salad. Garnish with fennel fronds, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 50.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
