Orange-Fennel Autumn Salad With Citrus-Yogurt Dressing Recipe

Cooking Directions

• STEP 1.Start by preparing the citrus-yogurt dressing. In a small bowl, whisk together yogurt, orange juice, lemon juice, honey, and salt until well combined.
• STEP 2.Next, prepare the salad ingredients. Thinly slice the fennel bulb and segment the oranges.
• STEP 3.In a large bowl, combine the sliced fennel, orange segments, and mixed greens. Toss gently to mix.
• STEP 4.Drizzle the citrus-yogurt dressing over the salad and toss again to coat evenly.
• STEP 5.Serve the salad immediately as a refreshing side dish or as a light lunch option.
• STEP 6.For added crunch, you can sprinkle some toasted almonds or pumpkin seeds on top before serving.

Cooking Tips

• To segment the oranges, cut off the top and bottom of the fruit. Then, using a sharp knife, remove the peel and pith, following the curve of the fruit. Finally, carefully cut between the membranes to release the segments.
• For a more intense fennel flavor, you can shave the fennel bulb using a mandoline or a sharp knife.
• If you prefer a sweeter dressing, you can add a bit more honey to the citrus-yogurt dressing.

Storage and Serving

• This salad is best served immediately after preparing to maintain its freshness and crispness.
• If you need to make it ahead of time, you can prepare the dressing and salad ingredients separately and combine them just before serving.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 1 day. However, note that the greens may wilt slightly.