Spinach, Fennel and Orange Salad

Kitchen Tested
  • Yield 6 to 8 servings

A great make-ahead salad you can dress at the last minute.

Spinach, Fennel and Orange Salad
Mark Boughton Photography / styling by Teresa Blackburn


Spinach Salad:
1 medium bulb fennel, core and fronds removed, bulb thinly sliced
1 (9-ounce) bag baby leaf spinach
1/4 medium red onion, thinly sliced
3 navel oranges, peeled, sliced into wheels
1/2 cup Sultana raisins
1/3 cup pine nuts
Vinaigrette Dressing:
1/4 cup extra-virgin olive oil
Juice of 1 lemon
2 tablespoons chopped fresh dill
1/2 teaspoon salt
Freshly ground black pepper


  1. To prepare salad, place all ingredients in a large mixing bowl.
  2. To prepare dressing, whisk together all ingredients. Add to salad and toss well just before serving.




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