Sardinian Orange and Fennel Salad with Toasted Almonds
A refreshing citrus and fennel salad with a crunchy almond topping, combining bright flavors and textures. This mediterranean-inspired salads (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 medium fennel bulb using a sharp knife or mandoline and place in a large mixing bowl.
- Step 2: Peel and slice 2 large navel oranges into 1/4-inch thick rounds, removing any seeds, then add to the fennel.
- 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.
- Step 4: Pour the dressing over the fennel and orange slices and toss gently to combine.
- 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.
Frequently asked questions
How long does Sardinian Orange and Fennel Salad with Toasted Almonds take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sardinian Orange and Fennel Salad with Toasted Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fennel bulb from drying out.
Can I substitute ingredients in Sardinian Orange and Fennel Salad with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sardinian Orange and Fennel Salad with Toasted Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sardinian Orange and Fennel Salad with Toasted Almonds vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
