Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
18%
Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
45 min.
4
167kcal

Suggestions

This fennel and orange salad is a refreshing and vibrant dish that's perfect for any occasion. The combination of crisp fennel and juicy oranges creates a delightful contrast of textures and flavors, while the toasted hazelnuts add a delightful crunch. The dried cranberries provide a touch of sweetness, making this salad a true delight for the senses.

Not only is this salad delicious, but it's also incredibly nutritious. The oranges are an excellent source of vitamin C, while the fennel contributes a good amount of fiber and potassium. The hazelnuts provide healthy fats and the cranberries add a boost of antioxidants. This salad is not just a treat for your taste buds, but also a nourishing choice for your body.

Whether you're looking for a unique side dish to impress your guests or a refreshing starter to kick off your meal, this fennel and orange salad is sure to be a crowd-pleaser. It's a simple yet elegant dish that showcases the beauty of fresh, high-quality ingredients. So, if you're ready to take your taste buds on an adventure, this recipe is definitely one to try!

Ingredients

  •  navel oranges 
  • medium fennel bulb 
  • 0.8 tablespoon citrus champagne vinegar 
  • 0.3 teaspoon kosher salt 
  • 0.1 teaspoon pepper fresh
  • 0.1 cup olive oil extra virgin 
  • 0.5 tablespoon orange zest 
  • 0.3 cup hazelnuts toasted
  • handful cranberries dried

Equipment

  • bowl
  • frying pan
  • knife
  • whisk

Directions

  1. Finely grate enough zest from the orange to measure 1/2 tablespoon.
  2. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
  3. Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
  4. Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.
  5. Toast hazelnuts on medium heat on a dry skillet.
  6. Toss fennel and oranges with vinaigrette in a large bowl until combined well.
  7. Top with toasted hazelnuts and dried cranberries.
  8. Garnish with a few fennel fronds.

Nutrition Facts

Calories167kcal
Protein4.94%
Fat58.37%
Carbs36.69%

Properties

Glycemic Index
23
Glycemic Load
1.19
Inflammation Score
-4
Nutrition Score
9.4817391304348%

Flavonoids

Cyanidin
0.55mg
Delphinidin
0.01mg
Catechin
0.09mg
Epigallocatechin
0.21mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.63mg
Hesperetin
7.65mg
Naringenin
2.49mg
Apigenin
0.01mg
Luteolin
0.25mg
Myricetin
0.18mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:166.57kcal
8.33%
Fat:11.56g
17.79%
Saturated Fat:1.33g
8.33%
Carbohydrates:16.36g
5.45%
Net Carbohydrates:12.55g
4.56%
Sugar:11.05g
12.27%
Cholesterol:0mg
0%
Sodium:176.88mg
7.69%
Protein:2.2g
4.4%
Vitamin K:42.54µg
40.51%
Vitamin C:29.23mg
35.43%
Manganese:0.61mg
30.73%
Vitamin E:2.65mg
17.66%
Fiber:3.8g
15.22%
Potassium:358.58mg
10.25%
Copper:0.19mg
9.39%
Folate:36.41µg
9.1%
Magnesium:26.71mg
6.68%
Phosphorus:60.13mg
6.01%
Calcium:54.75mg
5.48%
Vitamin B1:0.08mg
5.32%
Iron:0.92mg
5.1%
Vitamin B6:0.1mg
5.09%
Vitamin B3:0.71mg
3.53%
Vitamin A:169.83IU
3.4%
Vitamin B5:0.32mg
3.17%
Vitamin B2:0.05mg
2.82%
Zinc:0.34mg
2.27%
Source:Foodista