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Fennel, Orange and Artichoke Salad

Fennel, Orange and Artichoke Salad is a refreshing and vibrant dish that combines the crispness of fennel, the citrusy sweetness of oranges, and the nutty flavour of pine nuts.


Tossed with a tangy orange vinaigrette, this salad offers a delightful balance of textures and tastes. With artichoke hearts adding a savoury touch, it’s a perfect salad to brighten up any meal.

Serves: 6

Prep Time: 15 min

Cooking Time: 1 1/2 hours



For the Salad:


  • 2 bulbs of fennel with the fronds attached
  • 2 large oranges
  • ½ cup of pine nuts
  • 4 large artichoke hearts in oil
  • Pinch of fresh sea salt
  • 6 cups of mixed greens


For the Vinaigrette:


  • 4 tbsp olive oil
  • 1 ½ tbsp balsamic vinegar
  • 2 tbsp fresh orange juice
  • Pinch of sea salt flakes


Step 1: Prepare the ingredients

Trim the fronds from the fennel bulbs and set aside for garnish. Slice the fennel bulbs thinly. Peel the oranges and separate them into segments. Drain the artichoke hearts and slice them into bite-sized pieces.

Step 2: Toast the pine nuts

In a dry skillet, toast the pine nuts over medium heat until they turn golden brown.


Just make sure not to burn the pine nuts.. there’s a fine line!


Set aside to cool.

Step 3: Make the vinaigrette

In a small bowl, whisk together the olive oil, balsamic vinegar, fresh orange juice, and a pinch of sea salt flakes.


Set aside.

Step 4: Assemble the salad

In a large salad bowl, combine the sliced fennel, orange segments, artichoke hearts, and mixed greens.


Drizzle the vinaigrette over the salad and toss gently to coat the ingredients.


Sprinkle the toasted pine nuts over the top.

Season with a pinch of fresh sea salt.

Step 5: Serve and enjoy

Garnish the salad with the reserved fennel fronds. Serve the refreshing Fennel and Orange Salad as a side dish or light lunch, and savor the delightful combination of flavors and textures.