Fennel Salad with Blood Oranges Recipe

This vibrant Fennel Salad with Blood Oranges is a refreshing explosion of flavors and textures that’s as beautiful as it is delicious. The crisp fennel, juicy citrus, and peppery radishes come together with a honey-citrus vinaigrette that perfectly balances sweet and tangy notes. Ready in just 15 minutes, this gorgeous salad is ideal for impressing guests or treating yourself to something special on busy weeknights!

Ingredients You’ll Need

• Fennel bulb: Provides a refreshing crunch and subtle licorice flavor that pairs beautifully with citrus. Use it thinly sliced for the best texture.
• Blood oranges: The star of the show! Their gorgeous ruby color and sweet-tart flavor create drama on the plate. Their juice also forms the backbone of our vinaigrette.
• Navel orange: Adds sweetness and a different citrus note that complements the blood oranges perfectly.
• Baby spinach, red leaf lettuce, and baby kale: This trio of greens creates layers of flavor and texture while providing different nutritional benefits.
• Mint: Brings a refreshing pop that enhances the citrus and fennel flavors – don’t skip this!
• Avocado: Contributes creamy richness and healthy fats that balance the acidic components.
• Radishes: Add a peppery crunch and beautiful color contrast.
• Walnuts: Provide essential texture, nutty flavor, and staying power from healthy fats and protein.
• Parmesan cheese: The savory, salty notes tie everything together and add depth to the salad.
• Honey: Balances the acidity in the dressing with natural sweetness.
• Red wine vinegar: Provides tang and brightness to the vinaigrette.
• Olive oil: Creates body in the dressing while adding fruity notes.
• Shallots: Add gentle onion flavor without overwhelming the delicate ingredients.

Variations

Want to customize this salad? Here are some delicious variations to try:

• Protein Additions: Transform this into a main course by adding grilled chicken, salmon, or poached shrimp.
• Cheese Swaps: Replace Parmesan with crumbled goat cheese or feta for a different tangy element.
• Nut Alternatives: Substitute toasted pine nuts, sliced almonds, or pistachios for the walnuts.
• Citrus Options: When blood oranges aren’t in season, try grapefruit, cara cara oranges, or mandarins.
• Add Grains: Mix in some cooked and cooled quinoa or farro to make the salad more substantial.

How to Make Fennel Salad with Blood Oranges

Step 1: Prepare the Fennel

Using a sharp chef’s knife, remove the stalks from the fennel bulb. Cut the bulb root side down into halves, then quarters. Starting from the stem end and working toward the root, slice the fennel crosswise into paper-thin slices (about ⅙” thick). The thinner your slices, the more delicate and elegant your salad will be.

Step 2: Segment the Oranges

With a sharp paring knife, cut off the top and bottom of each orange. Following the curve of the fruit, slice away the peel and white pith. Hold the orange over a bowl (to catch the juice) and cut between the membranes to release the segments. After segmenting the blood oranges, squeeze the remaining membranes to collect 2 tablespoons of juice for the vinaigrette.

Step 3: Assemble the Salad

In a large bowl, gently toss together the spinach, red leaf lettuce, baby kale, and mint until well combined. Transfer to a serving platter or individual plates. Artfully arrange the fennel slices, orange segments, avocado, and radish slices on top. Sprinkle with chopped walnuts and shaved Parmesan cheese.

Step 4: Make the Vinaigrette

In a medium bowl, combine the honey, reserved blood orange juice, red wine vinegar, and minced shallots. While whisking continuously, gradually drizzle in the olive oil until the dressing is emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste.

Step 5: Serve

Pour the vinaigrette over the salad right before serving. For the best presentation and flavor, don’t dress the salad until you’re ready to eat.

How to Serve

This Fennel Salad with Blood Oranges shines in multiple settings:

As a Starter

Serve smaller portions to kick off a Mediterranean-inspired meal, perhaps before pasta or grilled fish.

Main Course Pairing

This salad pairs beautifully with grilled chicken, seared scallops, or a simple roasted salmon.

For Entertaining

Present on a large platter for a dramatic effect at dinner parties or holiday gatherings.

Wine Pairing

The citrus notes pair wonderfully with a crisp Sauvignon Blanc or a light Pinot Grigio.

Make Ahead and Storage

Prepping Components

Prepare all components separately up to a day ahead: Wash and dry greens, slice fennel (store in water to prevent browning), segment oranges, and make dressing. Store everything in separate containers in the refrigerator.

Storing Leftovers

Once dressed, this salad doesn’t store well. If you anticipate leftovers, keep components separate and assemble only what you plan to eat immediately.

Dressing Storage

The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using.

Quick Assembly

For meal prep, store individual components in separate containers and assemble fresh salads throughout the week.

FAQs

Final Thoughts

This Fennel Salad with Blood Oranges is more than just a salad – it’s a celebration of seasonal ingredients that proves healthy eating can be genuinely exciting. The combination of crisp fennel, juicy citrus, and that gorgeous honey-citrus dressing creates something truly special that will have everyone asking for the recipe. Whether you’re serving it at a dinner party or enjoying it as a refreshing lunch, this salad brings brightness to any table. Give it a try – your taste buds (and anyone lucky enough to share it with you) will thank you!

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