Fennel and Orange Salad

Fennel and Orange Salad

Categories: Sides & Salads

Serves: 4 Preparation time: 10 mins Cooking time: 0 mins



  • 2 large oranges
  • 1 medium fennel bulb
  • 1 small red onion, finely sliced
  • 75g small baby spinach leaves


  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp chopped fresh herbs (e.g. parsley)


  1. Peel the oranges, removing as much pith as possible, then segment them over a bowl to catch the juices.
  2. Trim the fennel, reserving the fronds, and cut into thin strips. Place the orange segments, fennel and onion into a bowl,
  3. Add the washed spinach leaves and chopped fennel fronds, toss together.
  4. Whisk the Filippo Berio Extra Virgin Olive Oil and reserved orange juice with a little seasoning, add to the salad. Toss again, then scatter over the chopped herbs. Divide between four shallow bowls and serve.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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