Orange, Fennel, and Walnut Salad with Citrus Vinaigrette
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 6 side salads 1x
- 5 oz box spinach arugula mix (or just spinach if you can’t find the mix)
- 1 cup walnuts
- 1–2 bulbs fennel (2 cups sliced)
- 3 oranges
- 1/2 lemon
- Olive oil
- Salt and Pepper
- Put your walnuts in a skillet and place over medium heat
- Stir and move the walnuts around often until they are toasted
- Some people can smell when they are toasted, or you can taste them to see when they are done
- Meanwhile, cut the fronds off the fennel bulbs, slice each bulb in half, and cut out the core
- Thinly slice the fennel and place aside
- Zest one orange and set the zest aside
- Cut off the tops and bottoms of each orange so they will sit on your cutting board without rolling around
- Using your knife, slice down the sides of each orange to peel it
- Save the skins! We will use them for the dressing
- Cut the peeled oranges into cubes. Set aside
- For the dressing:
- Squeeze all the orange juice from the orange peel scraps into a bowl
- Add the juice from half a lemon
- Add the orange zest
- Now drizzle in the olive oil — you need equal parts olive oil and citrus juice. If you have 3 oz of citrus juice, you will need 3 oz of olive oil, etc…
- Sprinkle in a pinch of salt and pepper, whisk together, and you are ready to go!
- Dump the greens into a large bowl, add the fennel, walnuts, and oranges on top, and drizzle on enough dressing just to moisten the greens
