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–+ servings
Fennel Salad with Blood Oranges

Brighten Up Your Day with Fennel Salad and Blood Oranges

Fennel Salad with Blood Oranges is a refreshing and healthy dish combining vibrant flavors and colors, perfect for winter.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bulb Fennel Provides a crunchy texture and a mild licorice flavor
  • 2 medium Blood Oranges Contributes sweetness and adds vibrant color; substitute if unavailable
  • 1 medium Navel Orange Adds sweetness and tangy flavor; can swap with additional blood oranges
  • 4 cups Baby Spinach Adds leafy green nutrition and a soft texture
  • 2 cups Red Leaf Lettuce Provides a crisp texture and mild flavor
  • 1 cup Baby Kale Contributes nutritional value and a slight bitterness
  • 1/4 cup Fresh Mint Thinly sliced, offers a refreshing flavor
  • 1 medium Avocado Thinly sliced, provides creaminess and richness
  • 1 cup Radishes Thinly sliced, adds a peppery flavor and crunch
  • 1/2 cup Chopped Walnuts Reinforces crunchiness and adds healthy fats
  • 1/4 cup Shaved Parmesan Cheese Adds saltiness and umami flavor
For the Vinaigrette
  • 2 tablespoons Honey Sweetens the vinaigrette; can be replaced with maple syrup
  • 1/3 cup Blood Orange Juice Vital for the vinaigrette, providing citrus flavor
  • 2 tablespoons Red Wine Vinegar Adds acidity to the vinaigrette
  • 1/3 cup Olive Oil Forms the base of the vinaigrette

Equipment

  • cutting board
  • sharp knife
  • Mixing Bowl
  • Small bowl

Method
 

Preparation Steps
  1. Rinse the fennel bulb under cold water, remove the fronds and stalks, and thinly slice crosswise.
  2. Peel and segment the blood oranges and navel orange, removing all the pith, and set aside.
  3. In a mixing bowl, combine baby spinach, red leaf lettuce, and baby kale. Add sliced fennel, segmented oranges, avocado, and radishes. Toss in chopped walnuts and shaved Parmesan.
  4. In a small bowl, whisk honey, blood orange juice, vinegar, and shallots. Gradually add olive oil while mixing until emulsified. Season with salt and pepper.
  5. Drizzle the vinaigrette over the salad just before serving and toss gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 400mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

For best results, store components separately and combine just before serving. Vinaigrette lasts up to 3 days in the fridge.

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