Vegan Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto pulls this salad into something genuinely special. The pesto here skips the traditional parmesan and pine nuts entirely — tigernut flour steps in to add body and a subtle nuttiness, while fresh orange juice and a touch of apple cider vinegar keep everything bright and balanced. Every component is completely plant-based without any compromises on richness or depth. The turmeric gives the pesto a gorgeous golden-green hue that makes the whole platter look almost too pretty to eat. Thin-sliced fennel brings a delicate crunch that softens just enough under the dressing, and the citrus segments burst with sweetness against the herby, garlicky sauce. Torn mint and reserved fennel fronds scattered on top add a fresh, aromatic finish that takes the whole dish over the edge. This is the kind of salad that converts skeptics — bold, beautiful, and completely satisfying.
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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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