Prune, Orange, Fennel, and Red Onion Salad with Mix

Name: Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried pitted prunes; 1/2 cup orange juice; 1/4 teaspoon fennel seeds; 2 oranges; 2 tablespoons olive oil; 2 tablespoons Sherry wine vinegar; 1/2 teaspoon grated orange peel; 2 tablespoons minced red onion; 2 medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced; 6 cups mixed baby greens; 2 thin red onion rings

Servings: persons

1 cup dried pitted prunes
1/2 cup orange juice
1/4 teaspoon fennel seeds
2 oranges
2 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/2 teaspoon grated orange peel
2 tablespoons minced red onion
2 medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced
6 cups mixed baby greens
2 thin red onion rings

1
Combine first 3 ingredients in small saucepan.
2
Bring to boil.
3
Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes.
4
Transfer prunes to bowl; reserve juice.
5
Chill prunes until cold, about 2 hours.
6
Cut into quarters.
7
Cut peel and white pith from oranges.
8
Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments.
9
Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend.
10
Season dressing with salt and pepper.
11
Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl.
12
Combine mixed greens, onion rings, and fennel bulbs in large bowl.
13
Toss with remaining dressing.
14
Divide salad among 4 plates.
15
Top with prunes and orange mixture.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup dried pitted prunes, 1/2 cup orange juice, 1/4 teaspoon fennel seeds, 2 oranges, and more.

Yes, Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens 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.

That's it — enjoy your meal!

Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions