Orange, Mint, and Fennel Seed Salad

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Paola van der Hulst Website
Rated 5.0 based on 1 customer reviews
Orange, Mint, and Fennel Seed Salad
Orange, Mint, and Fennel Seed Salad
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  • Vinaigrette:
  • 1½ teaspoon fennel seeds
  • 2 tablespoon olive oil
  • 1½ teaspoon molasses
  • 1 teaspoon lemon juice
  • 1 clove garlic, pressed
  • fine sea salt and freshly ground pepper, to taste
  • Salad:
  • ½ cup kale, chopped
  • ½ cup mint leaves, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 2 oranges, peeled and sliced
  • 4 dates, pitted and thinly sliced lengthwise
  • ¼ red onion, thinly sliced
  • 3 radishes, thinly sliced


  1. Heat a small skillet over low heat; toast the fennel seeds in the hot skillet, moving continually, until just lightly browned and fragrant.
  2. Lightly crush fennel seeds with a mortar and pestle.
  3. Stir fennel seeds, olive oil, molasses, lemon juice, and garlic together in a small bowl; season with salt and pepper.
  4. Mix the kale, mint, and parsley together in a large bowl; add oranges, dates, onion, and radishes and mix gently. Drizzle dressing over salad just before serving.
Mealthy tip:

If you don't have a mortar and pestle, you can grind the fennel seeds in a coffee grinder. No coffee grinder? Put the seeds into a zip-top plastic bag; seal bag  and whack with a rolling pin or a heavy skillet.


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What others are saying

Image of Jen the Mighty
September 12, 2017 at 2:43am

Jen the Mighty says:

I love that there's molasses in this dressing, it's so nice with the fennel. I used chopped baby kale for a more mild approach, as I'm just a kale beginner.