Blood Orange Fennel Salad
You have to try this Blood Orange Fennel Salad! It’s a heavenly combination of sweet, crunchy, tangy flavors that will leave you wanting more. With just six simple ingredients, this salad is the perfect way to enjoy the last of the blood orange season. Don’t hesitate – make it now and thank me later!
Blood Orange Fennel Salad
This time of year is a great time to make this healthy Blood Orange Fennel Salad. This salad is a delicious combination of juicy, red slices of blood oranges and mild anise-flavored fennel, all tossed in a citrus vinaigrette dressing.
It is amazingly delicious! For more healthy salad recipes, try our Endive Pear Walnut Salad, Cucumbers and Vidalia Onion Salad, and Chickpea Salad. And, for more fennel salads, don’t miss our Fennel and Apple Salad and Fennel and Grapefruit Salad.
Ingredients for this salad…
For our Blood Orange Fennel Salad, you will need the following ingredients:
- Fennel: Choose organic fennel if you can find it. They are smaller in size, but better tasting. And save some of its fronds (the frizzy greens on its stalks) as garnish.
- Blood Oranges: You will need about 3 to 4 blood oranges, and sliced for the salad, plus some orange juice is needed for the citrus vinaigrette.
- Olive Oil: Choose a good-quality extra-virgin olive oil for the best flavor.
- Vinegar: Choose white vinegar for this salad, it is milder in flavor and works well in this salad.
- Capers: You will only need a few capers to add additional flavor.
- Raisins: You can use raisins or golden raisins. These will add additional texture to this salad.
How to make it…
Let’s talk about how to make this healthy salad. Keep in mind, that our printable recipe card with full ingredients and instructions is on the bottom.
- Slice the Fennel: Thinly slice one fennel bulb, and transfer it to a salad bowl. You can use a mandoline slicer, or a good knife to thinly slice the bulb.
- Slice the Oranges: Remove the skins and pith of the blood oranges. Then thinly slice, and lay them over the fennel. Then juice 1 orange in a cup or small bowl for the vinaigrette, and set it aside.
- Add Capers and Raisins: Toss in the raisins and capers.
- Make the Vinaigrette: Stir together the ingredients in a cup or small bowl. Then pour it over the entire salad, and allow the dressing to marinate the sliced fennel under the oranges. And, chill for about 30 minutes or more before serving.
Reasons to Love This Salad…
Both fennel and blood oranges are nutrient-rich, low-calorie foods that offer numerous health benefits. When combined, they can help to improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects.
Additionally, they are high in fiber, which can aid digestion and promote overall well-being. The duo is loaded with vitamin C, antioxidants, and several other key vitamins and minerals, making it an excellent choice for boosting your immune system. These are:
- potassium
- folate
- copper
- magnesium
- B vitamins
Questions & Answers…
- How thin should we slice the fennel? The thinner you slice the fennel the better it tastes. Use a good kitchen knife or a mandoline slicer to help speed up the prep work.
- Can you make this salad ahead? Yes, you can make it a few hours before serving, and even 1 day before. The following day, it was still fresh, and delicious tasting for lunch!
- How to store this salad? Just cover with clear wrap and keep it chilled until you are ready to serve it.
- Can we add additional dressing to the salad? If you prefer additional dressing, just double the ingredients, stir, and pour it over the entire salad. Allow the salad to sit and the fennel under the orange slices will marinate on the bottom.
More Healthy Salad Recipes You’ll Love!
- Green Beans and Carrot Salad- Italian Salad
- Zesty Lemon Shrimp and Mango Salad
- Maria’s Best Carrot Salad
- Endive Pear Walnut Salad
Blood Orange Fennel Salad
This Blood Orange Fennel Salad is a delightful blend of ripe, red slices of oranges and mildly anise-flavored fennel, all tossed in a citrus vinaigrette dressing. It is a healthy, sweet, tangy, and crunchy salad that is perfect as a side dish for lunch or dinner.
Ingredients
- 1 small Bulb of Fennel (about 2 cups)- thinly sliced
- 2 to 3 blood oranges
- 2 to 3 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. white vinegar
- 1 Tbsp. of capers
- 1 Tbsp. raisins
- pinch of salt
- a few fronds - as garnish
Instructions
- First, clean the fennel bulb: remove the bottom and discard. Cut off the stalks and set them aside. Rinse the bulb and the fronds (the fuzzy greens on its stalks) and paper towel dry them.
- Next, use a mandoline slicer, or a good kitchen knife and slice the blub, into thin slices, about 1/4 -inch thick. Transfer to a salad bowl.
- Start with 2 blood oranges and remove the outer skins and most of the pith. With a sharp knife, thinly slice the oranges and place them on top of the fennel. Next, juice one full blood orange into a cup or small bowl. Set it aside.
- Toss in some capers and raisins.
- Then make the simple vinaigrette. Combine the vinegar, olive oil, and salt with the juice of the blood orange. Pour it over the entire salad, and allow the dressing to marinate the sliced fennel under the oranges. Toss some of the fronds ( frizzy greens), as garnish.
- Cover, and chill for at least 30 minutes or more before serving.
Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount Per Serving: Calories: 175Total Fat: 7.5gSaturated Fat: 1.1gCholesterol: 0mgCarbohydrates: 28.5gFiber: 4.4gSugar: 4.9gProtein: 2g
Your comments help us! If you make this healthy salad, leave a comment below and let us know! And, have a delicious day! 🙂
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Blood oranges are so wonderful – the colour and flavour … This salad would be fabulous. I’ll just have to wait till winter for the season.
Thanks so much, Sherry!