Autumn Fennel & Orange Salad

Salads aren’t just for summer! Enjoy an Autumn inspired fennel & orange salad while snuggled in a sweater. Our Knife Skills series is sponsored by Cutco. Home cooks who use Cutco understand that sharp knives that are comfortable to hold make cooking easier and more enjoyable. Learn more at

Autumn Fennel and Orange Salad

Don’t you hate when summer is over and it seems like all the fruits and veggies vanish into thin air? But just because the weather is cooler doesn’t mean you can’t have a light, fresh salad with seasonal ingredients.

Crunchy, licorice-like fennel and sweet, tangy oranges are a match made in produce heaven. We threw in dried figs, another seasonal favorite, plus toasted almonds for crunch. The vinaigrette couldn’t be easier and just serves to complement the flavors of the fruits and vegetables.

So break out those knife skills you learned when we taught you How To Slice Fennel and How To Supreme an Orange. You’re having a totally unboring salad for lunch!

Autumn Fennel & Orange Salad

Yield: 2 servings

Prep Time: 10 minutes

Total Time: 10 minutes


  • 2 tablespoons olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 fennel bulb, halved lengthwise, cored, and thinly sliced crosswise (learn how here)
  • 2 oranges, supremed (learn how here)
  • ¼ cup sliced dried figs
  • ¼ cup toasted sliced almonds
  • 2 tablespoons torn or chopped mint leaves


  1. In a medium bowl, whisk together olive oil, orange juice, vinegar, garlic and a pinch of salt and pepper. Taste and add more salt or pepper if desired. Add the fennel slices, supremed oranges, and figs to the vinaigrette and toss to coat. Sprinkle with almonds and mint and serve.
Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.

Maria Siriano

Somewhere among the towers of batter-smeared mixing bowls, you'll find a flour-covered Maria making unique seasonal desserts for her blog, Sift and Whisk. Although she never quite got the hang of the clean-as-you-go technique, she has still managed to elevate her baking skills far beyond “add oil, water, and eggs.” She makes a killer pie, if she does say so herself.