Sardinian Orange and Fennel Salad with Toasted Almonds

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A refreshing citrus and fennel salad with a crunchy almond topping, combining bright flavors and textures. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs fennel bulb, navel oranges, toasted almonds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, thinly sliced fennel bulb
• 2 large, peeled and sliced into rounds navel oranges
• 1/4 cup, chopped toasted almonds
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint leaves

Instructions

1. Step 1: Thinly slice 1 medium fennel bulb using a sharp knife or mandoline and place in a large mixing bowl.
2. Step 2: Peel and slice 2 large navel oranges into 1/4-inch thick rounds, removing any seeds, then add to the fennel.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the fennel and orange slices and toss gently to combine.
5. Step 5: Sprinkle 1/4 cup chopped toasted almonds and 2 tbsp chopped fresh mint leaves on top before serving for added crunch and freshness.