Blood Orange and Fennel Salad
Bright, refreshing, and bursting with unique flavors, this Blood Orange and Fennel Salad is a show-stopping dish that effortlessly combines vibrant citrus with the crisp licorice-like essence of fennel. Thinly sliced blood oranges and fennel are elegantly layered and drizzled with a tangy citrus vinaigrette made from extra virgin olive oil, fresh lemon juice, and a hint of honey for just the right balance of sweetness. Fresh mint adds a fragrant touch, while optional arugula and pomegranate seeds lend color and texture for a visually stunning salad. Ready in just 20 minutes with no cooking required, this gluten-free, vegetarian dish is perfect as a light appetizer, a sophisticated side, or a refreshing addition to any meal. Serve it fresh and let the vibrant flavors transport your taste buds!
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Recipe Information
Ingredients
- 4 pieces Blood oranges
- 1 piece Fennel bulb
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh mint leaves
- 2 cups Arugula (optional)
- 0.5 cups Pomegranate seeds (optional)
Instructions
Peel the blood oranges with a sharp knife, cutting away the peel and white pith to reveal the flesh. Slice the oranges into thin rounds and remove any seeds. Set aside.
Remove the stalks and fronds from the fennel bulb, reserving a few fronds for garnish. Use a sharp knife or mandoline to thinly slice the fennel bulb into paper-thin slices.
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to create the vinaigrette.
On a large salad platter, arrange the sliced blood oranges and fennel, layering them for an appealing presentation. If using, scatter the arugula leaves and pomegranate seeds over the top.
Drizzle the citrus vinaigrette evenly over the salad.
Garnish with fresh mint leaves and reserved fennel fronds. Serve immediately and enjoy this fresh, aromatic salad.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 97.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
