This blood orange and fennel salad is a delicious way to take advantage of citrus season. It’s simple, refreshing and really just brightens up a winter day!
Typically in the colder months, raw salads are the last thing I think of for a side dish. However, this blood orange and fennel salad is an exception and is the perfect way to take full advantage of citrus season. It’s refreshing, nourishing, but also looks stunning on the dinner table.
It’s a simple salad, but sometimes it’s the simplest of recipes, the ones that really just let the ingredients shine through, that end of being my favourite. We combine crisp, raw fennel with the most delicious juicy and sweet blood oranges and then top that all off with a few garnishes. I’ve also kept the dressing simple, just olive oil and fresh lemon juice, but the juice from the blood oranges also adds to the mix!
Since this is such a simple recipe, you can really play around with the quantities and just use what I’ve provided as a guide. Feel free to leave out the red cabbage, add more fennel, or use a different type of nut like toasted walnuts.
Blood orange and fennel salad health benefits
Serving suggestions
- roast chicken
- lamb chops
- roasted wild salmon
- seared scallops
- pot roast
Blood Orange and Fennel Salad
Ingredients
- 1 medium fennel bulb
- 2-3 medium blood oranges
- 1/4 cup finely sliced red cabbage
- 2 tbsp fresh lemon juice
- Extra-virgin olive oil
- 2 tbsp roughly chopped pistachios
- Mint leaves, roughly chopped or torn
- Flaked sea salt
Instructions
- Trim the stalks from the fennel, reserving some of the leafy fronds for garnishing. Halve the bulb lengthwise and remove the core. Thinly slice, or shave using a mandolin. Toss sliced fennel with half the lemon juice and set aside.
- Cut rind from oranges and slice into rounds.
- Layer the fennel, red cabbage and orange slices.
- Drizzle with olive oil and the remaining lemon juice. Sprinkle with sea salt and top with pistachios, fresh mint leaves and fennel fronds.
