Roasted Fennel & Citrus Salad

A recipe from The Citrus Edit

This is the kind of salad that doesn’t shout—it glows. The fennel, once sharp and bracing, softens in the oven until its edges are golden and sweet. Then comes the citrus—segments of orange and grapefruit like slivers of late afternoon light, bursting against the warm fennel and peppery greens. Each bite is layered: tender and juicy, crisp and mellow, tangy and sweet. And the vinaigrette—zippy with orange and lemon, kissed with honey and just enough mustard to ground it—pulls everything into balance.

It’s not a loud dish, but it lingers. It feels like sitting by a window after the table has been cleared, the kind of food that makes you exhale slowly and smile without knowing it.

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RECIPE

For the Roasted Fennel & Citrus Salad:

2 fennel bulbs, sliced into wedges
2 tbsp olive oil
Kosher salt & cracked pepper
1 large orange, segmented
1 small grapefruit or blood orange, segmented
2 cups arugula or baby greens
Optional: shaved radish, fennel fronds, or chopped pistachios

For the Citrus-Honey Vinaigrette
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
Pinch of salt & black pepper
Optional: a few drops of orange blossom water

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METHOD

1. Roast the fennel:
   Toss fennel wedges with olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping once, until caramelized and tender.

2. Make the vinaigrette:
   Whisk together orange juice, lemon juice, honey, Dijon, and orange blossom water (if using). Drizzle in olive oil while whisking. Season to taste.

3. Assemble the salad:
   Toss arugula with roasted fennel and citrus segments. Drizzle with vinaigrette and scatter over any optional toppings. Serve slightly warm or at room temp.

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Suggested Pairings:

• Main: Cherry Orange glazed Pork Tenderloin

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Kitchen Notes:

• Roasting Fennel:
  Let the edges get deeply golden and caramelized. That sweetness is what plays so well against the citrus and peppery greens.

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🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.

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👋 A Note from Lily

I’m Lily Hawthorne—a seasonal cook, garden romantic, and writer exploring the quiet beauty of a well-tended life. I share recipes with an Italian-Provence spirit, reflections from the garden, and the slow unfolding of a well-tended, creative life.

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