Introduction
When winter feels a bit grey, citrus and fennel salads are a simple way to bring color and crunch back to the table. Juicy oranges, grapefruits, and lemons pair beautifully with crisp shaved fennel, toasted nuts, and peppery greens. This collection of recipes gives you plenty of bright, refreshing options to serve alongside roast dinners, light lunches, or weekend brunch spreads all season long.
1. Classic Orange & Fennel Winter Salad
A simple, clean salad that shows off the sweet crunch of fennel and juicy oranges.
Ingredients
- Fresh fennel bulb (trimmed, cored, thinly sliced): 1 medium
- Navel oranges (peeled, sliced into rounds): 3
- Extra-virgin olive oil: 3 tbsp
- Fresh lemon juice: 1 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fennel fronds (chopped): 2 tbsp
Instructions
- Use a mandoline or sharp knife to thinly slice the fennel bulb.
- Arrange orange rounds and fennel slices on a large plate or shallow bowl.
- In a small jar, whisk or shake together olive oil, lemon juice, honey, salt, and pepper.
- Drizzle dressing evenly over the salad.
- Scatter fennel fronds on top.
Prep Tips:
- For extra crunch, keep fennel slices in ice water for 10 minutes, then dry before plating.
- This salad tastes best served right away but can be chilled for up to 30 minutes.
How to Serve It
Serve as a starter with crusty bread or alongside roasted chicken or fish.
2. Grapefruit, Fennel & Avocado Sunshine Salad
Creamy avocado balances the tart grapefruit and crisp fennel for a light yet satisfying plate.
Ingredients
- Fennel bulb (thinly sliced): 1 medium
- Pink grapefruit (peeled, segmented): 2
- Ripe avocado (sliced): 1 large
- Extra-virgin olive oil: 3 tbsp
- White wine vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Black or white sesame seeds: 1 tbsp
Instructions
- Slice fennel thinly and arrange on a serving plate.
- Add grapefruit segments and avocado slices over the fennel.
- In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper.
- Drizzle dressing gently over the salad.
- Sprinkle sesame seeds on top.
Prep Tips:
- Segment grapefruit over a bowl to catch juice and stir a spoonful into the dressing for extra flavor.
- Assemble just before serving to keep avocado from browning.
How to Serve It
Serve on its own for a light lunch or next to grilled seafood.
3. Blood Orange & Fennel Jewel Salad with Olives
Salted olives add depth and contrast to the sweet, jewel-toned citrus.
Ingredients
- Fennel bulb (thinly shaved): 1 medium
- Blood oranges (peeled, sliced): 3
- Kalamata olives (pitted, halved): 1/2 cup
- Extra-virgin olive oil: 3 tbsp
- Red wine vinegar: 1 tbsp
- Fresh thyme leaves: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Spread fennel slices over a wide platter.
- Layer blood orange slices on top.
- Scatter olive halves across the salad.
- In a small bowl, whisk olive oil, vinegar, thyme, salt, and pepper.
- Drizzle dressing evenly over the platter.
Prep Tips:
- Chill citrus slices for 20–30 minutes before assembling for extra refreshment.
- Use a mandoline for even fennel slices.
How to Serve It
Serve as a colorful starter on winter holiday tables or with any roasted meat.
4. Shaved Fennel, Citrus & Parmesan Ribbon Salad
Parmesan adds a savory, salty accent to the crisp citrus and fennel.
Ingredients
- Fennel bulb (paper-thin slices): 1 large
- Mixed citrus (orange, lemon, grapefruit; peeled, sliced): 3 cups total
- Parmesan cheese (shaved into ribbons): 1/3 cup
- Extra-virgin olive oil: 3 tbsp
- Fresh lemon juice: 1 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Arrange fennel slices and citrus on a large platter.
- Use a vegetable peeler to shave parmesan over the top.
- Whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle dressing lightly over the salad.
Prep Tips:
- Keep parmesan cold before shaving for cleaner ribbons.
- Dress lightly so the citrus and fennel stay crisp.
How to Serve It
Serve as a starter or alongside rich pasta or risotto for balance.
5. Fennel, Orange & Arugula Salad with Honey Vinaigrette
Arugula adds peppery bite to the sweet oranges and crunchy fennel.
Ingredients
- Baby arugula: 4 cups
- Fennel bulb (thinly sliced): 1 medium
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Apple cider vinegar: 1.5 tbsp
- Honey: 2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Place arugula in a large salad bowl.
- Add fennel slices and orange segments on top.
- In a jar, combine olive oil, vinegar, honey, salt, and pepper; shake well.
- Pour dressing over salad just before serving and toss gently.
Prep Tips:
- Dry arugula thoroughly so the dressing clings well.
- Segment oranges over a bowl to catch juice and stir into the dressing.
How to Serve It
Serve with roasted chicken, turkey, or as a bright side dish on a buffet.
6. Roasted Fennel & Clementine Winter Salad
Roasting the fennel brings a sweet, caramelized flavor that pairs beautifully with juicy clementines.
Ingredients
- Fennel bulbs (cut into wedges): 2 medium
- Olive oil (for roasting): 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Clementines (peeled, segmented): 4
- Extra-virgin olive oil (for dressing): 3 tbsp
- White wine vinegar: 1 tbsp
- Honey: 1 tsp
- Fresh parsley (chopped): 2 tbsp
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss fennel wedges with 2 tbsp olive oil, salt, and pepper; spread on sheet.
- Roast 20–25 minutes, turning once, until fennel is browned and tender.
- Let fennel cool slightly, then transfer to a serving dish.
- Add clementine segments over roasted fennel.
- Whisk together 3 tbsp olive oil, vinegar, honey, and a pinch of salt.
- Drizzle dressing over salad and sprinkle with parsley.
Prep Tips:
- Roast fennel until edges have a deep golden color for maximum sweetness.
- Serve slightly warm or at room temperature.
How to Serve It
Serve as a side dish with roasted pork, duck, or any hearty winter main.
7. Citrus, Fennel & Farro Grain Bowl Salad
Nutty farro turns this citrus-fennel mix into a more filling meal-style salad.
Ingredients
- Cooked farro (cooled): 2 cups
- Fennel bulb (thinly sliced): 1 medium
- Mixed citrus segments (orange, grapefruit): 2 cups
- Extra-virgin olive oil: 4 tbsp
- Red wine vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh mint or parsley (chopped): 2 tbsp
Instructions
- Cook farro according to package directions (usually simmer 20–25 minutes), then drain and cool.
- Add farro to a large bowl.
- Top with fennel slices and citrus segments.
- Whisk olive oil, vinegar, honey, salt, and pepper in a small bowl.
- Pour dressing over the bowl and toss gently.
- Sprinkle with fresh herbs.
Prep Tips:
- Spread cooked farro on a tray to cool quickly and avoid over-soft texture.
- Add citrus just before serving to keep segments intact.
How to Serve It
Serve as a main salad with toasted nuts or grilled fish on the side.
8. Citrus, Fennel & Pomegranate Sparkle Salad
Pomegranate seeds add juicy pops of sweetness and a pretty sparkle.
Ingredients
- Fennel bulb (thinly shaved): 1 medium
- Mixed citrus (orange and blood orange slices): 3 cups
- Pomegranate seeds: 1/2 cup
- Extra-virgin olive oil: 3 tbsp
- Lemon juice: 1.5 tbsp
- Honey or maple syrup: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Arrange fennel slices and citrus on a large platter.
- Sprinkle pomegranate seeds evenly over the top.
- Whisk olive oil, lemon juice, honey, salt, and pepper.
- Drizzle dressing lightly over the salad.
Prep Tips:
- Remove pomegranate seeds in a bowl of water to keep juice splashes to a minimum.
- Chill the platter for 15–20 minutes before serving for extra refreshment.
How to Serve It
Serve as a colorful starter for winter gatherings or alongside rich mains.
9. Citrus, Fennel & Beet Winter Salad
Earthy beets bring color and sweetness that pairs nicely with bright citrus.
Ingredients
- Cooked beets (sliced): 2 cups
- Fennel bulb (thinly sliced): 1 medium
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Balsamic vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Crumbled goat cheese (optional): 1/3 cup
Instructions
- Arrange beet slices, fennel, and orange segments on a large plate.
- In a small bowl, whisk olive oil, balsamic, honey, salt, and pepper.
- Drizzle dressing over the salad.
- Sprinkle goat cheese on top, if using.
Prep Tips:
- Use pre-cooked beets to save time.
- Pat beets dry so they don’t bleed too much color onto everything.
How to Serve It
Serve slightly chilled or at room temperature with crusty bread or roasted meats.
10. Citrus, Fennel & Goat Cheese Green Salad
Soft goat cheese adds creaminess and tang that works beautifully with citrus.
Ingredients
- Mixed salad greens: 4 cups
- Fennel bulb (thinly sliced): 1 small
- Mixed citrus segments (orange, grapefruit): 2 cups
- Crumbled goat cheese: 1/2 cup
- Extra-virgin olive oil: 4 tbsp
- White wine vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Place mixed greens in a large salad bowl.
- Add fennel slices and citrus segments.
- Sprinkle goat cheese over the top.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Drizzle over salad and toss gently.
Prep Tips:
- Add goat cheese at the end so it stays in soft crumbles.
- Serve dressing on the side if holding the salad for more than 15 minutes.
How to Serve It
Excellent as a starter for a multi-course dinner or as a light lunch.
11. Citrus, Fennel & Shrimp supper Salad
Sweet shrimp turn this salad into a full, protein-rich meal.
Ingredients
- Cooked shrimp (peeled, deveined): 12 large
- Fennel bulb (thinly sliced): 1 medium
- Grapefruit (peeled, segmented): 1
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Lemon juice: 2 tbsp
- Garlic (finely minced): 1 small clove
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh dill or parsley (chopped): 2 tbsp
Instructions
- Arrange fennel slices and citrus segments on a platter.
- Place cooked shrimp on top.
- In a bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
- Drizzle dressing over salad.
- Sprinkle with fresh dill or parsley.
Prep Tips:
- Pat shrimp dry before adding to the salad so the dressing clings well.
- Use chilled shrimp for a refreshing contrast.
How to Serve It
Serve with crusty bread or quinoa for a light yet satisfying dinner.
12. Citrus, Fennel & Smoked Salmon Brunch Salad
Smoked salmon brings a savory brunch-style twist to the bright citrus and fennel.
Ingredients
- Fennel bulb (thin ribbons): 1 medium
- Mixed citrus slices: 2 cups
- Smoked salmon (torn into pieces): 6 oz (about 170 g)
- Capers (rinsed): 2 tbsp
- Extra-virgin olive oil: 3 tbsp
- Lemon juice: 1.5 tbsp
- Black pepper: 1/4 tsp
- Fresh dill (chopped): 2 tbsp
Instructions
- Spread fennel ribbons and citrus slices over a large platter.
- Lay smoked salmon pieces over the top.
- Sprinkle capers evenly across the salad.
- Whisk olive oil, lemon juice, and pepper in a small bowl.
- Drizzle dressing over everything.
- Finish with chopped dill.
Prep Tips:
- Chill all ingredients before assembling for a refreshing brunch dish.
- Add salmon last to keep slices tidy.
How to Serve It
Serve with toasted sourdough, bagels, or crisp rye crackers.
13. Citrus, Fennel & Chickpea Power Salad
Chickpeas add extra protein and make this salad more filling.
Ingredients
- Canned chickpeas (drained, rinsed): 1 can (15 oz / 425 g)
- Fennel bulb (thinly sliced): 1 medium
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Red wine vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh parsley (chopped): 2 tbsp
Instructions
- Add chickpeas, fennel slices, and orange segments to a large bowl.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Pour dressing over salad and toss gently.
- Stir in chopped parsley.
Prep Tips:
- Pat chickpeas dry for better texture.
- Let the salad rest for 10–15 minutes so flavors mingle.
How to Serve It
Serve at room temperature as a light lunch or side dish.
14. Citrus, Fennel & Walnut Crunch Salad
Toasted walnuts bring crunch and a subtle, warm flavor.
Ingredients
- Fennel bulb (thinly sliced): 1 medium
- Mixed citrus segments: 2 cups
- Walnut halves: 1/2 cup
- Extra-virgin olive oil: 4 tbsp
- Sherry vinegar or red wine vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, then cool.
- Arrange fennel and citrus on a platter.
- Scatter walnuts over the top.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad.
Prep Tips:
- Keep an eye on walnuts while toasting; they can brown quickly.
- Add walnuts just before serving so they stay crisp.
How to Serve It
Serve alongside roasted meats, grain dishes, or cheese boards.
15. Citrus, Fennel & Burrata Creamy Salad
Burrata adds a rich, creamy center that pairs beautifully with bright citrus.
Ingredients
- Fennel bulb (thin slices): 1 small
- Mixed citrus slices: 2 cups
- Burrata cheese: 1 ball (4–6 oz / 115–170 g)
- Extra-virgin olive oil: 3 tbsp
- Balsamic glaze or reduction: 1 tbsp
- Salt: 1/4 tsp
- Black pepper: 1/4 tsp
- Fresh basil or mint (torn): 2 tbsp
Instructions
- Arrange fennel and citrus slices on a flat plate.
- Place burrata in the center.
- Drizzle olive oil over everything.
- Add a thin drizzle of balsamic glaze.
- Sprinkle with salt, pepper, and torn herbs.
Prep Tips:
- Bring burrata to room temperature for a softer center.
- Use a sharp knife to cut the cheese just before serving.
How to Serve It
Serve with toasted baguette slices or focaccia as a starter or light meal.
16. Citrus, Fennel & Kale Winter Greens Salad
Kale holds up well to citrus and fennel, making this a sturdy salad that stays tasty for hours.
Ingredients
- Curly or lacinato kale (stems removed, chopped): 4 cups
- Fennel bulb (thinly sliced): 1 medium
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Lemon juice: 2 tbsp
- Honey or maple syrup: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Grated parmesan or pecorino: 1/4 cup
Instructions
- Place chopped kale in a large bowl.
- Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice, then massage with clean hands for 1–2 minutes until tender.
- Add fennel slices and orange segments.
- Whisk remaining olive oil, remaining lemon juice, honey, salt, and pepper.
- Pour dressing over salad and toss.
- Sprinkle with grated cheese.
Prep Tips:
- Massaging kale is important for a softer bite.
- This salad holds well in the fridge for a few hours.
How to Serve It
Serve as a hearty side dish or add grilled chicken for a fuller meal.
17. Citrus, Fennel & Quinoa Bright Bowl
Quinoa delivers extra protein and turns this salad into an easy lunch bowl.
Ingredients
- Cooked quinoa (cooled): 2 cups
- Fennel bulb (thinly sliced): 1 medium
- Mixed citrus segments: 2 cups
- Extra-virgin olive oil: 4 tbsp
- Apple cider vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh mint or parsley (chopped): 2 tbsp
Instructions
- Place cooled quinoa in a large bowl.
- Add fennel slices and citrus segments.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Pour dressing over the salad and toss.
- Stir in fresh herbs.
Prep Tips:
- Fluff quinoa with a fork and let it cool completely before mixing.
- Taste and adjust seasoning, adding more citrus if desired.
How to Serve It
Serve slightly chilled as a lunch bowl or side dish.
18. Citrus, Fennel & Pistachio Colorful Salad
Toasted pistachios add crunch and a pretty green accent.
Ingredients
- Fennel bulb (thinly sliced): 1 medium
- Mixed citrus segments and slices: 2.5 cups
- Shelled pistachios (roughly chopped): 1/3 cup
- Extra-virgin olive oil: 3 tbsp
- Lemon juice: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Toast pistachios in a dry pan over low heat for 3–4 minutes; cool.
- Arrange fennel and citrus on a platter.
- Scatter pistachios on top.
- Whisk olive oil, lemon juice, honey, salt, and pepper.
- Drizzle dressing over the salad.
Prep Tips:
- Let pistachios cool fully before adding to avoid softening.
- Slice citrus into both segments and rounds for extra visual interest.
How to Serve It
Serve as a side dish for festive dinners or weekend lunches.
19. Citrus & Fennel Carpaccio-Style Salad
Paper-thin slices create a delicate, restaurant-style presentation.
Ingredients
- Fennel bulb (paper-thin slices): 1 large
- Mixed citrus (orange, blood orange, grapefruit; thin slices): 3 cups
- Extra-virgin olive oil: 3 tbsp
- White wine vinegar: 1 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh chives or dill (finely chopped): 2 tbsp
Instructions
- Using a mandoline, slice fennel and citrus very thinly.
- Arrange slices in overlapping circles on a large flat plate.
- Whisk olive oil, vinegar, salt, and pepper.
- Drizzle lightly over the carpaccio-style layout.
- Sprinkle with chopped herbs.
Prep Tips:
- Keep slices even and thin for the best visual effect.
- Serve soon after dressing so slices stay glossy and fresh.
How to Serve It
Serve as a light starter or as part of a tapas-style spread.
20. Citrus, Fennel & Radicchio Bitter-Sweet Salad
Radicchio adds a pleasant bitterness that balances sweet citrus.
Ingredients
- Radicchio (cored, chopped or torn): 3 cups
- Fennel bulb (thinly sliced): 1 medium
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 4 tbsp
- Balsamic or red wine vinegar: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Place radicchio in a large salad bowl.
- Add fennel slices and orange segments.
- Whisk olive oil, vinegar, honey, salt, and pepper.
- Pour dressing over salad and toss gently.
Prep Tips:
- If radicchio tastes too bitter, soak leaves in cold water for 10 minutes, then dry.
- Add citrus just before serving for a fresh look.
How to Serve It
Serve alongside rich pasta or roasted meats for contrast.
21. Citrus, Fennel & Apple Crisp Winter Salad
Crisp apple slices bring extra crunch and gentle sweetness.
Ingredients
- Fennel bulb (thinly sliced): 1 medium
- Firm apple (thinly sliced): 1 large
- Oranges (peeled, segmented): 2
- Extra-virgin olive oil: 3 tbsp
- Apple cider vinegar: 1.5 tbsp
- Honey or maple syrup: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Instructions
- Toss fennel and apple slices together in a serving bowl.
- Add orange segments.
- Whisk olive oil, cider vinegar, honey, salt, and pepper.
- Drizzle dressing over and toss gently.
Prep Tips:
- Toss apple slices with a touch of lemon juice if preparing ahead, to help keep them from browning.
- Slice apples very thin for the best texture.
How to Serve It
Serve with grilled sausages, roast chicken, or as a refreshing side dish.
22. Warm Citrus, Fennel & Halloumi Salad
Pan-seared halloumi adds warm, salty bites that pair beautifully with bright citrus.
Ingredients
- Halloumi cheese (sliced into 1/2-inch pieces): 8 oz (about 225 g)
- Fennel bulb (thinly sliced): 1 medium
- Mixed citrus segments: 2 cups
- Olive oil (for searing): 1–2 tbsp
- Extra-virgin olive oil (for dressing): 3 tbsp
- Lemon juice: 1.5 tbsp
- Honey: 1 tsp
- Salt: 1/4 tsp
- Black pepper: 1/4 tsp
Instructions
- Arrange fennel slices and citrus segments on a large plate.
- Heat 1–2 tbsp olive oil in a non-stick pan over medium heat.
- Sear halloumi slices 2–3 minutes per side until golden, then place on top of the salad.
- Whisk 3 tbsp olive oil, lemon juice, honey, salt, and pepper.
- Drizzle dressing over everything while halloumi is still warm.
Prep Tips:
- Dry halloumi with a paper towel before searing to avoid spattering.
- Serve soon after cooking so the cheese stays warm.
How to Serve It
Serve as a starter or light main with crusty bread.
23. Festive Citrus & Fennel Party Platter
A showpiece platter perfect for winter parties or holiday tables.
Ingredients
- Fennel bulbs (thinly sliced): 2 medium
- Mixed citrus slices (orange, blood orange, grapefruit): 4–5 cups
- Toasted nuts (pistachios, walnuts, or almonds): 1/2 cup
- Extra-virgin olive oil: 5 tbsp
- Lemon juice: 2 tbsp
- Honey: 1 tsp
- Salt: 3/4 tsp
- Black pepper: 1/4 tsp
- Fresh herbs (dill, mint, or parsley; chopped): 3 tbsp
Instructions
- Arrange fennel slices in a circular pattern on a large platter.
- Layer citrus slices on top, creating a wreath-like shape if desired.
- Sprinkle toasted nuts and fresh herbs across the salad.
- Whisk olive oil, lemon juice, honey, salt, and pepper.
- Drizzle dressing generously over the entire platter.
Prep Tips:
- Assemble close to serving time so the citrus stays bright.
- Toast nuts in advance and store at room temperature in an airtight container.
How to Serve It
Place in the center of the table so guests can help themselves; serve with crusty bread or crackers on the side.
Conclusion
Winter citrus and fennel salads bring color, crunch, and brightness to even the coldest days. With these recipes, you can mix and match fruits, greens, grains, cheeses, and proteins to match any meal or occasion. Save a few favorites, rotate them through your winter menu, and share them with friends and family who appreciate something fresh and vibrant on the table.
