Looking for a side dish that feels like sunshine in a bowl? This Winter Citrus & Fennel Salad is your ticket to bright, zippy flavors in the middle of chilly season. With juicy jewel-toned citrus, buttery toasted pistachios, crisp fennel, and a drizzle of honey-lemon dressing, this one checks all the boxes: it’s refreshing, festive, and downright gorgeous. I love serving it alongside roast chicken or spooned over a bed of greens for lunch—it tastes as good as it looks, promise!
Why You’ll Love This Recipe
I whipped up this salad one snowy afternoon when I was craving something light and bold after a weekend of comfort food. It quickly became a seasonal favorite—and it always wows at the table.
- Vibrant, fresh flavors that cut through rich winter meals
- Easy to prep ahead—just assemble before serving
- Customizable with greens, grains, or cheese
- Naturally gluten-free & easy to make vegan
- Perfect for both everyday meals and holiday spreads
Ingredients Breakdown
Essentials
- 2 large fennel bulbs, shaved thin (fronds reserved for garnish)
- 2 blood oranges, segmented
- 1 cara cara or navel orange, segmented
- 1 pink grapefruit, segmented
- 1/2 small red onion, thinly sliced (optional)
- 1/4 cup pomegranate seeds
- 1/3 cup toasted pistachios or slivered almonds
- 2 tablespoons fresh mint, torn
- 1 tablespoon finely chopped fennel fronds
- 1/4 cup shaved Parmesan or crumbled feta (optional)
Pro Tips
- Citrus tip: Mix up the citrus for the best flavor—try tangerines, satsumas, or Meyer lemons.
- No mandoline? Use a vegetable peeler or a very sharp knife for thin fennel slices.
- Nuts: Toast the pistachios in a dry pan for 2–3 minutes until fragrant.
- Cheese swap: Burrata, ricotta salata, or dairy-free feta all work beautifully here.
Step-by-Step Instructions
- Segment the citrus: Slice off the top and bottom of each citrus fruit. Stand upright and slice away the peel and pith. Cut between the membranes to release the segments. Squeeze remaining juice into the bowl.
- Shave the fennel: Trim stalks and core. Slice bulb paper-thin using a mandoline or sharp knife. Add to citrus bowl.
- Optional onion: If using red onion, soak the slices in ice water for 5 minutes to mellow the bite, then drain and add to the bowl.
- Make the dressing: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp orange juice, 1 tsp honey (or maple syrup), 1/2 tsp Dijon (if using), salt & pepper to taste.
- Toss it up: Pour dressing over citrus and fennel. Gently toss to coat evenly without breaking the fruit.
- Finish & garnish: Scatter mint, fennel fronds, pomegranate seeds, and chopped nuts over the top. Add cheese if using.
- Serve: Let rest 5–10 mins at room temp before serving to meld the flavors.
Chef’s Tips and Tricks
- Let it breathe: A few minutes of rest after assembly allows the flavors to come together.
- Taste and adjust: Don’t be afraid to tweak the lemon or honey to match your citrus.
- Color counts: Use colorful citrus like blood orange for that wow factor.
- Plating tip: Layer the citrus slices on a platter for a stunning presentation before adding toppings.
Recipe Variations and Serving Suggestions
- Toss with quinoa or farro for a hearty grain-based vegetarian main.
- Layer over arugula or mixed greens for a fuller salad.
- For Mediterranean flair, add Kalamata olives and crumbled feta.
- Add thin slices of avocado for creaminess (best added just before serving).
- Serve alongside grilled salmon or roast chicken for a complete meal.
FAQs
Can I make this salad ahead of time?
Yes! You can prep the citrus and fennel a day in advance—just store separately in the fridge and toss them with the dressing right before serving.
How do I keep the fennel from browning or wilting?
Store sliced fennel submerged in ice water for freshness, then drain and pat dry before tossing with citrus and dressing.
Can I use bottled citrus juice for the dressing?
Fresh is best here—it really makes the dressing sing—but in a pinch, use high-quality bottled lemon juice and skip the orange juice if needed.
Recipe Card
Prep Time: 20 minutes
Cook Time: 5 minutes (to toast nuts)
Total Time: 25 minutes
Ingredients:
- 2 large fennel bulbs, shaved thin
- 2 blood oranges, segmented
- 1 cara cara or navel orange, segmented
- 1 grapefruit, segmented
- 1/2 small red onion, thinly sliced
- 1/4 cup pomegranate seeds
- 1/3 cup pistachios or almonds, toasted and roughly chopped
- 2 tbsp fresh mint, torn
- 1 tbsp finely chopped fennel fronds
- 1/4 cup shaved Parmesan or crumbled feta (optional)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper to taste
Instructions:
- Segment citrus and collect juices.
- Shave fennel; combine with citrus in bowl.
- If using, soak and add red onion.
- Whisk dressing ingredients together.
- Pour dressing over salad, gently toss.
- Top with pomegranate, nuts, mint, and cheese.
- Let sit 5–10 mins before serving.
Nutrition: ~180 calories per serving
If you make this Winter Citrus & Fennel Salad, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @TheKitchensAid, or share your twist on it—I love seeing your kitchen creations!
