Citrus and Fennel Salad

15 min.
4 Servings
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If you’re looking for a light, refreshing dish with the perfect blend of sweetness and acidity, this orange fennel salad combines your favorite fruits with pumpkin seeds and a red wine-citrus dressing you’ll want to pour over just about everything!


  • 2 Cara Cara oranges
  • 2 navel oranges
  • 1 ruby red grapefruit
  • 1 lime
  • 1 anise bulb
  • 2 Tbsp. Colavita™ red wine vinegar
  • 2 Tbsp. Market District extra virgin olive oil
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • ¼ cup Market District roasted and salted pumpkin seeds


  Prep Time: 15 min.

Remove ends from the oranges and grapefruit and with a boning knife, remove skin getting rid of all the white pith. Cut between the membranes to release segments. Once all segments are cut out, squeeze the innards of the fruit to get all the juice. Separate the juice and the fruit. Zest the lime. Thinly slice the fennel.

Whisk the red wine vinegar, citrus juice, olive oil and a pinch of salt and pepper. Gently toss the citrus in the dressing.

Arrange the citrus on a plate and top with fennel. Drizzle with the dressing and top with pumpkin seeds and enjoy.

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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