Fennel Salad with Blood Oranges

Enjoy the crisp freshness and citrus delight with this fennel salad recipe featuring blood oranges. This vibrant dish combines the unique crunch of fennel with the sweet, rich burst of blood oranges, crafting a winter salad that’s as nutritious as it is visually stunning.

As we ease into spring, it’s time to welcome new fruits and vegetables. I particularly look forward to vibrant and juicy blood oranges. The beautiful magenta color inspired me to create this fennel orange salad. It celebrates the season’s fresh ingredients in one stunning side dish.

You can squeeze the juice from the orange to make a quick and easy citrus vinaigrette with just four additional ingredients! The crunchy vegetables, sweet oranges, licorice flavors, and delicious cheese make for a light, healthy salad.

Recipe ingredients

• Lettuce: When choosing salad greens, I like a blend of tender baby kale, spinach, and red-leaf lettuce. They all have different nutrients like iron, vitamins like K and A, and antioxidants. I add fresh mint for extra aromatics, giving a surprising flavor.
• Fennel: A must, as it gives the salad a delicate licorice taste.
• Herbs: Fresh mint leaves add a pleasant cooling sensation.
• Vegetables: Avocado adds creaminess, while sliced radish provides a peppery note to each bite.
• Oranges: Use blood oranges if in season, or juicy Navel oranges or Cara Cara are good substitutes.
• Nuts: Walnuts add a crunchy texture to compliment the greens.
• Cheese: Aged parmesan cheese delivers a nutty and savory flavor.
• Vinaigrette: A combination of freshly squeezed blood orange juice, honey, extra-virgin olive oil, and minced shallots.

See the recipe card below for all ingredients and measurements (US and metric).

Cut the fennel

Step 1: The entire plant is edible, but the tender fennel bulb will be used for the recipe. Use a sharp chef’s knife to remove the fennel fronds (the green feathery parts) and stalk from the bulb.

The fronds taste like dill and can be chopped up and added to the salad if desired. Cut the bulb into quarters to make it easier to thinly slice. Thinly slice the fennel about ⅙” thick crosswise with a knife or mandoline to get shaved pieces.

Prepare the oranges

Step 2: Learning how to cut an orange into pretty wedges or “supreme” was one of the first techniques I learned in culinary school. Use a sharp knife to peel away the skin, removing as much white pith as possible.

There are natural segments of the orange cut between the visible lines to make smaller segments. The leftover flesh is used to extract the blood orange juice for the vinaigrette.

Assemble the salad

Step 3: I enjoy assembling a gorgeous salad and incorporating different colors and textures. After all, you eat with your eyes first! In a large bowl, toss the spinach, red leaf lettuce, kale, and minute. Top with the shaved fennel, avocado slices, radish, orange segments, chopped walnuts, and parmesan cheese.

Make the vinaigrette

Step 4: For the citrus vinaigrette in this recipe, the juice from the blood orange, red wine vinegar, honey, shallots, and olive oil are combined by vigorously whisking. Honey is a natural emulsifier, helping the vinaigrette stay thickened and mixed a little longer. This creates a semi-permanent emulsion that clings to the salad ingredients.

If not used within an hour, it will separate. No worries, whisk the dressing again right before serving. Taste the dressing and season with sea salt or kosher salt, and black pepper.

Serve

Step 5: I like to serve the blood orange vinaigrette on the side of the assembled salad. That way, guests can see the beautiful presentation before digging in. Drizzle on the dressing to elevate the flavors of the crisp fennel and juicy oranges.

Flavor variations

This fennel orange salad is a great recipe to switch up with different spring-inspired ingredients. Give these tasty options a try:

• Citrus: Blood oranges have a relatively short season, about December to April, but you can make this salad any time of the year using Cara Cara, Navel, or Valencia oranges. Add grapefruit segments for a more interesting bitter taste. A splash of lemon juice brightens up the vinaigrette.
• Lettuce: Other types of lettuce can be used, like butterleaf, arugula, or crisp romaine.
• Vegetables: Add pickled red onion, thinly sliced shallots, raw or cooked beets, cucumber, or carrots.
• Nuts: Try sliced almonds, cashews, pecans, or pine nuts. Take it up a notch with candied walnuts.
• Cheese: Pecorino romano or Parmigianno Reggiano. Go creamy with tangy goat cheese or gorgonzola garnishes.

Serving suggestions

• Stuffed salmon
• Shrimp salad
• Egg salad
• Grilled chicken
• Lamb chops

Frequently asked questions