Pregnancy Friendly Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this bright, herby pesto takes the whole thing somewhere really special. The dressing is made from scratch in a food processor — fresh basil, garlic, a splash of orange juice, and a pinch of turmeric — so you know exactly what's going into every bite, which matters a lot when you're eating for two. Tigernut flour stands in for the usual pine nuts, making this a nut-free pesto that still delivers that satisfying, slightly earthy body. The turmeric adds a gentle warmth and a gorgeous golden hue without overpowering the fresh, citrusy flavors. Fennel is a great source of folate and vitamin C, and paired with those sweet navel orange segments, this salad genuinely feels like something your body will thank you for. A scatter of torn mint and reserved fennel fronds on top keeps it looking as fresh as it tastes. It comes together quickly and serves beautifully on a platter, making it just as fitting for a weeknight dinner as it is for a weekend gathering.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tigernut flour
- 2 cloves garlic, peeled
- ½ tsp fine sea salt, plus more to taste
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh orange juice
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large mixing bowl and set aside.
- 2
Cut the tops and bottoms off both oranges, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments. Squeeze the spent membranes to extract any remaining juice; reserve 1 tbsp of this juice for the pesto.
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