Roasted Fennel and Orange Bulgur Salad with Toasted Almonds

Name: Roasted Fennel and Orange Bulgur Salad with Toasted Almonds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) fennel bulb, trimmed, halved lengthwise, and cut into ½-inch wedges; 3 tbsp (45 ml) extra virgin olive oil; ¾ tsp (4 g) sea salt; ¼ tsp (½ g) freshly ground black pepper; 1 cup (170 g) medium-grain bulgur; 1 cup (240 ml) vegetable or chicken broth; ¾ cup (85 g) sliced almonds; 1 whole (200 g) large navel orange, segmented, juice reserved; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra virgin olive oil; 1 tsp (5 g) Dijon mustard; ½ tsp (5 g) honey; to taste sea salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh mint or parsley leaves, torn or coarsely chopped (optional)

From the MyKitchenBank Kitchen

A bright, nutty Mediterranean grain salad starring roasted fennel with its natural sweetness, fluffy bulgur, juicy orange segments, and toasted almonds. Finished with a light olive oil and lemon dressing, it's as suitable for a light lunch as it is a side dish for grilled proteins.

Prep: 20 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 4 servings (about 1.5 cups each)

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Steps

Before you start

Preheat your oven to 425°F (220°C) while prepping
Have 1 cup of vegetable or chicken broth ready
Zest the orange before cutting it into segments

1
Toast the almonds
- Heat a small skillet over medium heat.
- Add the sliced almonds and toast, stirring frequently, for 4–5 minutes until fragrant and light golden.
- Transfer to a plate to cool.
- This develops their nutty flavor and prevents them from becoming soggy in the salad.
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Ready when: Almonds are light golden and fragrant
Tip: Stir constantly—almonds burn quickly. If they smell like raw nuts, they need more time.
2
Roast the fennelOven 425°F / 220°C
- On a large rimmed baking sheet, toss the fennel wedges with 3 tbsp (45 ml) olive oil, 3/4 tsp (4 g) sea salt, and 1/4 tsp (0.5 g) black pepper.
- Spread in a single layer, cut side down.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the fennel is tender with caramelized, golden edges.
- The wedges should be easily pierced with a fork.
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Ready when: Fennel is golden-brown and tender, easily pierced with a fork
Tip: Cut fennel into even wedges so they roast uniformly. Larger pieces caramelize better than thin slices.
3
Cook the bulgur
- While the fennel roasts, bring 1 cup (240 ml) broth to a boil in a medium saucepan.
- Stir in the 1 cup (170 g) bulgur, reduce heat to low, cover with a lid, and simmer for 12–15 minutes until the liquid is absorbed and the bulgur is tender but still has a slight chew.
- Remove from heat and let sit, covered, for 5 minutes.
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Ready when: All liquid is absorbed and bulgur is tender with a slight bite
Tip: Don't skip the 5-minute rest—it allows the grains to fully hydrate. Use vegetable broth for a vegetarian version.
4
Segment the orange
- While the bulgur cooks, hold the orange over a small bowl to catch juice.
- Using a sharp knife, cut away the skin and white pith in wide strips.
- Then cut along each side of the membranes to release the segments into the bowl.
- Squeeze the remaining membrane core into the bowl to capture all juice.
- You should have about 1 cup (200 g) segments and 3–4 tbsp juice.
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Ready when: Orange is segmented with no white pith attached and juice is collected
Tip: Segment the orange over a bowl to catch all the precious juice—it's key to the dressing.
5
Assemble the dressing
- In a small bowl, whisk together the 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) reserved orange juice, 2 tbsp (30 ml) fresh lemon juice, 1 tsp (5 g) Dijon mustard, and 1/2 tsp (5 g) honey.
- Season with salt and pepper to taste.
- The dressing should be balanced between tart and slightly sweet.
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Ready when: Dressing is smooth and emulsified
Tip: Taste as you whisk and adjust the ratio of lemon to orange juice to suit your preference. A touch more honey balances extra acidity.
6
Combine and chill
- Fluff the cooked bulgur with a fork and transfer to a large mixing bowl.
- Add the cooled roasted fennel, orange segments, and toasted almonds.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- If using fresh herbs, reserve most for garnish; toss a small handful into the salad.
- Cover and refrigerate for at least 10 minutes so the flavors meld.
- This also allows the salad to chill before serving.
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Ready when: Salad is well-coated and chilled
Tip: Don't over-toss—gently combine so the orange segments stay intact and the almonds don't break.
7
Serve
- Divide the salad among serving bowls or plates.
- Garnish with any reserved fresh mint or parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt if desired.
- Serve cold or at room temperature.
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Tip: The salad improves as it sits; leftover portions taste even better the next day when flavors have melded further.

Good to know

Tips

Roasting fennel concentrates its natural sugars and mellows its anise flavor—the wedges become almost caramel-sweet. Don't skip this step by using raw fennel.
For a warm salad, serve the bulgur and fennel while still warm, then cool to room temperature before the final chill. The flavors will still marry beautifully.
This salad pairs wonderfully with grilled chicken, fish, or halloumi. It's also excellent for meal prep—portion into containers for grab-and-go lunches.
If the salad dries out over time, whisk a little extra lemon juice with olive oil and drizzle it over before serving.

Make ahead

Prepare the bulgur and roast the fennel up to 1 day ahead. Store separately in airtight containers in the fridge. Toast the almonds and segment the orange up to 4 hours ahead. Make the dressing up to 2 hours ahead. Assemble just before serving or up to 2 hours ahead—the salad will soften slightly if dressed too early, but flavors deepen.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The bulgur and fennel stay tender, though almonds gradually soften. To refresh, add a splash of lemon juice or orange juice before serving. Does not freeze well.

Substitutions

sliced almonds → Toasted pine nuts or walnuts. Pine nuts add Italian flair; walnuts bring earthier tones. Toast the same way (medium heat, 4–5 minutes).
medium-grain bulgur → Farro, freekeh, or quinoa. Farro and freekeh need longer cooking (20–25 min). Quinoa cooks faster (12–15 min). All three handle the dressing well.
large navel orange → Blood orange, grapefruit, or clementines. Blood orange deepens color and adds subtle berry notes. Pink grapefruit is tart; use less lemon juice. Clementines are sweeter; reduce honey.
fresh mint or parsley leaves → Fresh dill, basil, or tarragon. Dill echoes the anise notes of fennel beautifully. Basil and tarragon add herbaceous complexity.