Carrot and Orange Salad Recipe

Name: Carrot and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots; 2 large navel oranges; 1 fennel bulb; 1 bunch watercress; 3 tbsp fresh orange juice; 1 tbsp fresh lemon juice; 1 tsp honey; 3 tbsp olive oil; 3 tbsp vegetable oil; Salt and freshly ground black pepper; 2 tsp sesame seeds, lightly toasted

Servings: persons

2 large carrots
2 large navel oranges
1 fennel bulb
1 bunch watercress
3 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp honey
3 tbsp olive oil
3 tbsp vegetable oil
Salt and freshly ground black pepper
2 tsp sesame seeds, lightly toasted

1
Prepare ahead: The salad can be refrigerated in a covered bowl for up to 6 hours.
2
Toss the fennel in a lemon juice to prevent discoloration Dress and toss just before serving.
3
Trim and peel the carrots.
4
Use a vegetable peeler to make long, thin strips of the entire carrot.
5
Cut away the peel and pith from the oranges.
6
Working over a bowl, cut between the membranes to release the orange segments.
7
Trim the fennel and thinly slice.
8
Remove any tough stalks from the watercress.
9
Combine the carrot, orange, fennel, and watercress in a serving bowl.
10
To make the dressing, whisk together the juices and honey.
11
Gradually whisk in the oils.
12
Season with salt and pepper.
13
Pour the dressing over the salad mixture, sprinkle with the sesame seeds, and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large carrots, 2 large navel oranges, 1 fennel bulb, 1 bunch watercress, and more.

Yes, Carrot and Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot and Orange Salad

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