Citrus and Fennel Salad is one of those dishes that feel like the perfect bridge between winter and spring. It highlights the last of the season’s citrus alongside caramelized fennel, peppery radishes, and fresh herbs, all lightly dressed in a simple shallot vinaigrette.

Citrus and fennel salad with cara cara oranges, rub red grapefruit, parmesan, avocados, pine nuts, radishes, and finished with a homemade shallot vinaigrette.

I’m always a little sad when citrus season starts to wind down, so I try to enjoy it as much as possible while it’s still around. For this salad, I like using a mix of citrus like Cara Cara oranges and ruby red grapefruit. They add beautiful color and little bursts of juicy sweetness in every bite. Toasted pine nuts bring a bit of crunch, and shaved parmesan adds that salty, nutty finish that pulls everything together. I love serving this salad alongside roasted meats and simple seafood, and it’s also a beautiful salad for spring occasions like Easter brunch or a Mother’s Day lunch.

Why You’ll Love This Citrus and Fennel Salad

  • Bright, beautiful citrus- the citrus is just amazing right now; juicy, sweet, and full of flavor. Every bite has the perfect balance of tang and sweetness, and you can really taste how fresh it is at the peak of the season.
  • Roasted fennel- roasting helps caramelize the natural sugars, giving the fennel a warm, slightly sweet flavor that pairs perfectly with the bright, fresh citrus.
  • Perfect for entertaining- this is one of those salads that looks gorgeous on a platter. The colorful citrus slices make it feel special enough for holidays, brunch, or dinner with friends.
  • Easy to make- even though it looks elegant, it’s actually very simple to make. A little slicing and arranging and it’s ready to go.
Roasted fennel wedges for citrus and fennel salad.

Citrus Salad Recipe Ingredients

  • Citrus (lots of it)- I like using a mix Cara Cara oranges and ruby red grapefruit because they bring different levels of sweetness and, of course, beautiful color to the salad. If you can’t find those, navel oranges, mandarins, or even pomelos work beautifully too. The key is using a few different varieties so you get a mix of flavors and colors.
  • Fennel- this is a crisp bulb vegetable with a subtle anise flavor that’s much more delicate than licorice.
  • Radicchio- adds a little contrast to the salad with its slight bitterness and beautiful deep color.
  • Avocado- ripe avocado brings a creamy element that makes the salad feel a bit more satisfying. Look for ones that give slightly when you press it gently but doesn’t feel mushy.
  • Parmesan- thin shavings of Parmesan add a salty, nutty flavor. I like using a vegetable peeler to shave pieces right off the block.
  • Pine nuts- add a delicate crunch and buttery flavor. Toasting them in a dry skillet for a few minutes really brings out their nuttiness. If pine nuts are hard to find or too expensive, toasted sliced almonds, chopped pistachios, or walnuts are great alternatives.
  • Fresh chives- chives add a mild onion flavor without overpowering the salad. Thinly sliced green onions or a small amount of sliced red onion can be used instead.
  • Mint- gives a cool and refreshing flavor to the salad.
  • Fresh dill- adds a bright, slightly grassy flavor that works beautifully with fennel and citrus. If dill isn’t your favorite, fresh parsley, tarragon, or basil can work.
Segmented grapefruit and cara cara oranges for the citrus and fennel salad.

Easy Shallot Vinaigrette

  • Shallots- finely minced shallots give the vinaigrette a mild onion flavor that’s slightly sweet and not too sharp.
  • Garlic- fresh garlic has the best flavor. I like using a microplane to grate the garlic so you don’t get big pieces in the vinaigrette.
  • Dijon mustard- Dijon helps emulsify the vinaigrette, meaning it helps the oil and acid blend together instead of separating.
  • Vinegar- I use tarragon vinegar in the recipe, but you can also use champagne vinegar or red wine vinegar.
  • Honey- adds a touch of sweetness to balance the acidity.
  • Oil- since it’s a simple vinaigrette, I recommend a good quality extra-virgin olive oil.

How To Segment Citrus

Slicing the top and bottom of an orange.
First, slice off the top and bottom of each citrus fruit so it sits flat on the cutting board.
Removing the orange peel with a sharp knife.
Then, using a sharp knife, carefully cut away the peel and white pith, following the curve of the fruit.
Segmenting the orange by slicing between the membranes.
Next, hold the citrus over a bowl and slice between the membranes to release each segment.
Segmened citrus in a large bowl.
Let the segments fall into the bowl and set them aside while you prepare the rest of the salad.

How To Prepare Roasted Fennel

Cutting off the fennel bulb stalks.
Trim the fennel bulb by cutting off the stalks. hen, slice the bulb in half lengthwise and cut it into wedges.
Slicing the base off the fennel bulb.
Then, remove the tough base.
Slicing the fennel bulbs into quarter pieces.
Slice the bulb in half lengthwise and cut into quarters.
Slicing the fennel into thin wedges.
Then, cut the fennel into thin wedges, making sure to leave the core intact so they don’t fall apart while roasting.
Fennel wedges on a baking sheet, coated with olive oil, salt and pepper.
After that, place the fennel on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then spread the fennel into an even layer.
Roasted fennel wedges.
Roast at 400℉ for about 20-25 minutes, flipping once halfway through, until tender and caramelized. Set aside to cool slightly.

Tips For Success

  • Save time- segment the citrus and store the wedges in separate containers so the colors stay bright and don’t bleed together. While you’re at it, make the vinaigrette in advance and keep it in the fridge. That way, when it’s time to assemble the salad, everything comes together quickly and easily.
  • Supreming citrus- this is just a fancy way of cutting citrus so you’re left with the juicy segments without any of the peel, pith, or tough membranes. It takes a little extra time, but the result is clean, sweet pieces of fruit that are easy to eat.
  • Experiment with other greens and herbs- radicchio and fennel are great together, but don’t be afraid to mix in arugula frisée, or baby spinach. You can also swap or add herbs like parsley, tarragon, or basil to give the salad your own twist.
  • Toast the nuts- lightly toasting the pine nuts (or any nuts you like) in a dry skillet brings out their flavor and adds a little extra crunch, which really elevates the salad.
  • Thinly slice vegetables- for the radishes, using a mandolin makes it easy to get super thin, even slices. You can find them in most kitchen stores or online, and having one really speeds up slicing vegetables easily.
  • Don’t over cook the fennel- cook the fennel wedges at a high temperature so they caramelize beautifully without losing their texture. You want them tender and sweet, but still with a little bite.
Dressing the citrus and fennel salad with shallot viniagrette.

Citrus and Fennel Salad FAQ’s

What part of the fennel do you eat?

The fennel bulb is the main part you’ll use. The darker green outer stalks can be a bit tough, so I usually peel or trim them off. The feathery fronds , however, are completely edible and make a beautiful, flavorful garnish.

Can you eat fennel raw?

Yes! Fennel is delicious raw and has a crisp texture, which makes it perfect for salads.

Does fennel oxidize?

Raw fennel can darken slightly if it sits out for too long, especially after being sliced. To keep it looking fresh, prep it just before roasting.

How can I make this salad more filling?

Add roasted chickpeas, or a handful of cooked grains like farro or quinoa.

How to avoid the salad getting soggy?

Keep all of the ingredients separate until you’re ready to dress. Add the vinaigrette just before serving so everything stays crisp.

How do I store this citrus salad?

This salad is best enjoyed fresh! Once it’s dressed, the ingredients start to soften, the avocado will start to oxidize, and the citrus can release extra juice, which changes the texture. If you need to store leftovers, keep the components separate inside the refrigerator.

Close up of citrus and fennel salad with shallot vinaigrette drizzled on top.

What To Serve with This Roasted Fennel Salad

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Citrus and Fennel Salad

Kristen-The Epicurean Mouse
Servings: 4 servings
Prep Time: 30 minutes
Total Time: 30 minutes
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Citrus and Fennel Salad is one of those dishes that feel like the perfect bridge between winter and spring. It highlights the last of the season's citrus alongside caramelized fennel, peppery radishes, and fresh herbs, all lightly dressed in a simple shallot vinaigrette.

Ingredients
 

Citrus and Fennel Salad

  • 2 tbsp olive oil
  • 2 fennel bulbs, sliced into wedges
  • salt and pepper, to taste
  • 3 cara cara oranges, peeled, segmented
  • 2 large ruby red grapefruit, peeled, segmented
  • 1 large avocado, sliced
  • 1 small head of radicchio, torn into small pieces
  • 3 radishes, sliced thin
  • 1/2 tbsp fresh chives, sliced thin
  • 1 tbsp fresh dill
  • 1 tbsp fresh mint leaves
  • 1/4 cup shaved parmesan
  • 2 tbsp pine nuts, toasted

Shallot Vinaigrette

  • 1 large shallot, finely minced
  • 1 clove fresh garlic, finely minced
  • 1/4 cup tarragon vinegar, can be substituted with red wine or champagne vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1/3 cup extra virgin olive oil
  • salt and pepper , to taste

Instructions
 

Citrus and Fennel Salad

  • First, slice off the top and bottom of each citrus fruit so it sits flat on the cutting board.
  • Then, using a sharp knife, carefully cut away the peel and white pith, following the curve of the fruit.
  • Next, hold the citrus over a bowl and slice between the membranes to release each segment. Let the segments fall into the bowl and set them aside while you prepare the rest of the salad.
  • Trim the fennel bulb by cutting off the stalks and removing the tough base. Then, slice the bulb in half lengthwise and cut into thin wedges, making sure to leave the core intact so they don't fall apart while roasting.
  • After that, place the fennel on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then spread the fennel into an even layer.
  • Roast at 400℉ for about 20-25 minutes, flipping once halfway through, until tender and caramelized. Set aside to cool slightly.

Shallot Vinaigrette

  • In a small bowl, whisk together the finely minced shallots, garlic, tarragon vinegar, honey, and dijon mustard, Then, slowly drizzle in the olive oil until well combined and slightly emulsified. Season with salt and pepper.

Assemble The Salad

  • Start by tearing the radicchio into bite-sized pieces and arrange them evenly across a large serving platter.
  • Next, layer the roasted fennel, citrus segments, sliced avocados, and radishes over the radicchio.
  • Then, spoon some of the shallot vinaigrette over the top of the salad, allowing it to lightly coat the ingredients without overdressing.
  • Finally, scatter the fresh herbs, shaved Parmesan, and toasted pine nuts over the top. Finish with freshly cracked black pepper and serve immediately.
Calories: 464kcal, Carbohydrates: 45g, Protein: 8g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 20g, Cholesterol: 4mg, Sodium: 244mg, Potassium: 1155mg, Fiber: 12g, Sugar: 28g, Vitamin A: 2010IU, Vitamin C: 112mg, Calcium: 217mg, Iron: 2mg
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