Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
The recipe Fennel and Orange Salad With Toasted Hazelnuts and Cranberries can be made in about 45 minutes. This recipe serves 4 and costs 65 cents per serving. One serving contains 167 calories, 2g of protein, and 12g of fat. A mixture of navel orange, cranberries, white-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. 18 people were impressed by this recipe. Christmas will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 68%, this dish is pretty good. Baby Spinach Salad with Pears, Red Onions, Cranberries and Toasted Hazelnuts, Blood Orange Salad With Shaved Fennel And Hazelnuts, and Fennel & Orange Salad With Toasted Pistachios are very similar to this recipe.
- Serves: 4
- Time: 45 Mins
- Category: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
- Health Rating: 18.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
navel orange | 1.0 | None | |
 |
fennel bulb | 1.0 | medium | None |
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white-wine vinegar | 0.75 | Tbsps | None |
 |
kosher salt | 0.25 | teaspoons | None |
 |
ground pepper | 0.125 | teaspoons | None |
 |
extra virgin olive oil | 27.0 | milliliters | None |
 |
orange zest | 0.5 | Tbsps | None |
 |
hazelnuts | 30.0 | grams | None |
 |
cranberries | 1.0 | handful | None |
navel orange
Qty: 1.0
Metric:
Price: None
fennel bulb
Qty: 1.0
Metric: medium
Price: None
white-wine vinegar
Qty: 0.75
Metric: Tbsps
Price: None
kosher salt
Qty: 0.25
Metric: teaspoons
Price: None
ground pepper
Qty: 0.125
Metric: teaspoons
Price: None
extra virgin olive oil
Qty: 27.0
Metric: milliliters
Price: None
orange zest
Qty: 0.5
Metric: Tbsps
Price: None
hazelnuts
Qty: 30.0
Metric: grams
Price: None
cranberries
Qty: 1.0
Metric: handful
Price: None
Instructions
Step 1: Finely grate enough zest from the orange to measure 1/2 tablespoon.
Ingredients:
- orange
Step 2: Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
Ingredients:
- orange
Equipment:
- knife
Step 3: Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
Ingredients:
- fennel bulb
Step 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.
Ingredients:
- olive oil
- vinegar
- pepper
- salt
Equipment:
- whisk
- bowl
Step 5: Toast hazelnuts on medium heat on a dry skillet.
Ingredients:
- hazelnuts
- sandwich bread
Equipment:
- frying pan
Step 6: Toss fennel and oranges with vinaigrette in a large bowl until combined well.
Ingredients:
- vinaigrette
- orange
- fennel
Equipment:
- bowl
Step 7: Top with toasted hazelnuts and dried cranberries.
Ingredients:
- dried cranberries
- hazelnuts
Step 8: Garnish with a few fennel fronds.
Ingredients:
- fennel
Dietary Information
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 166.57 kcal | 8.33% |
| Fat | 11.56 g | 17.79% |
| Saturated Fat | 1.33 g | 8.33% |
| Carbohydrates | 16.36 g | 5.45% |
| Net Carbohydrates | 12.55 g | 4.56% |
| Sugar | 11.05 g | 12.27% |
| Cholesterol | 0.0 mg | 0.0% |
| Sodium | 176.88 mg | 7.69% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 2.2 g | 4.4% |
| Vitamin K | 42.54 µg | 40.51% |
| Vitamin C | 29.23 mg | 35.43% |
| Manganese | 0.61 mg | 30.73% |
| Vitamin E | 2.65 mg | 17.66% |
| Fiber | 3.8 g | 15.22% |
| Potassium | 358.58 mg | 10.25% |
| Copper | 0.19 mg | 9.39% |
| Folate | 36.41 µg | 9.1% |
| Magnesium | 26.71 mg | 6.68% |
| Phosphorus | 60.13 mg | 6.01% |
| Calcium | 54.75 mg | 5.48% |
| Vitamin B1 | 0.08 mg | 5.32% |
| Iron | 0.92 mg | 5.1% |
| Vitamin B6 | 0.1 mg | 5.09% |
| Vitamin B3 | 0.71 mg | 3.53% |
| Vitamin A | 169.83 IU | 3.4% |
| Vitamin B5 | 0.32 mg | 3.17% |
| Vitamin B2 | 0.05 mg | 2.82% |
| Zinc | 0.34 mg | 2.27% |
