---
title: Fennel orange salad
category: Starters
cuisine: Italian
diet:
  - vegan
  - vegetarian
  - gluten-free
  - dairy-free
tags:
  - Italy
  - cold
servings: 6
difficulty: easy
prep time: 10 minutes
cook time: 5 minutes
created: 2026-05-23
updated: 2026-05-23
---

Take @raisins{20%g} and leave to soak in @orange{1}(juiced) for at least ~{10%minutes}.

Peel @orange{1} and cut into supremes. Set aside.

Wash and prepare @large fennels{2} by cutting away the stems and tougher exterior, then thinly slice the cores.

Transfer the fennel into a bowl of water with a dash of vinegar to preserve its colour.

Toast @pine nuts{50%g} on a #skillet{} and set them aside to cool.

In the meantime, take the raisins out of the orange juice and set aside.

To make the dressing, pour the leftover orange juice into a tall container, add @olive oil{40%g}, @apple vinegar{3%g}, and @fine sea salt{} and blend together with an #immersion blender{}.

Transfer fennel, orange supremes, pine nuts, raisins, and @pumpkin seeds{8%g} into a serving bowl. Drizzle with dressing and give everything a good turn. Garnish with a few sprigs of fennel.