Spring Greens with Orange-Fennel Vinaigrette

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant spring greens with orange-fennel vinaigrette is a celebration of fresh, seasonal flavours. Combining the peppery notes of rocket and watercress with the delicate aniseed crunch of fresh fennel, it offers a sophisticated balance of textures. The dressing, made with zesty blood orange and aromatic thyme, provides a bright acidity that cuts through the earthy toasted walnuts and sweet citrus segments beautifully.

As a versatile vegan dish or a light lunch, this nutritious salad is packed with vitamin C and healthy fats. It is an excellent choice for those seeking a quick yet elegant homemade meal that feels special enough for entertaining. For the best results, use a variety of leaves such as endive and mâche to add a pleasant bitterness and visual appeal to your plate.

Ingredients for Spring Greens with Orange-Fennel Vinaigrette

60ml fresh blood orange juice or fresh orange juice
2 cucharadas de chalotes picados
1 cucharada de hojas de tomillo fresco
2 teaspoons (packed) grated orange peel
1 cucharadita de miel
120ml de aceite de oliva virgen extra
60ml finely chopped fresh fennel bulb
2 cucharadas de hojas de hinojo picadas
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as rocket, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 taza de cebollines picados
100g walnuts, toasted

How to make Spring Greens with Orange-Fennel Vinaigrette

Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

Combine assorted greens, spring onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.