Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe

I absolutely love this Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe because it’s like a little burst of sunshine on your plate. The crisp fennel mixes beautifully with the bright, sweet-tart blood oranges, creating a balance that’s both refreshing and satisfying. It’s perfect for when you want something light but still packed with vibrant flavors that make your taste buds sing.

When I first tried this salad, I was amazed at how simple ingredients could come together in such a stunning, flavorful way. You’ll find that this recipe works well as a starter for a dinner party or even as a quick lunch that doesn’t require hours in the kitchen. The fresh greens, creamy avocado, and crunchy walnuts layered with a zesty citrus vinaigrette make it a keeper in my recipe box!

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Ingredients You’ll Need

Each ingredient brings unique textures and flavors that complement each other perfectly in this Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe. Look for fresh produce, especially ripe blood oranges and a crisp fennel bulb, for the best results.

• Fennel bulb: Choose one that’s firm with no brown spots to ensure a crisp bite.
• Blood oranges: These give the salad its signature tangy-sweet citrus punch and vibrant color.
• Navel orange: Adds a milder citrus flavor that balances the blood oranges.
• Baby spinach: A tender green that blends nicely without overpowering.
• Red leaf lettuce: Provides a subtle crunch and beautiful red hues.
• Baby kale: Adds earthiness and some nutritional heft.
• Mint: Thinly sliced mint brightens the salad with its fresh aroma.
• Avocado: Thin slices add creaminess to the crisp veggies.
• Radish: Thin slices bring a peppery snap and nice contrast.
• Walnuts: Chopped walnuts add crunch and a nutty depth of flavor.
• Parmesan cheese: Shaved parmesan introduces a salty, umami touch.
• Honey: Balances acidity with natural sweetness in the vinaigrette.
• Blood orange juice: Used both for the salad and the dressing for extra zing.
• Red wine vinegar: Adds tang to brighten up the vinaigrette.
• Olive oil: Use extra virgin for a fruity, rich finish.
• Shallots: Minced shallots lend a gentle onion flavor to the dressing.

Variations

I like to tweak this Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe depending on what’s in season or what my family’s craving. Don’t hesitate to swap or add ingredients to make this salad your own—it’s super forgiving!

• Add Protein: I sometimes toss in grilled chicken or shrimp for a more substantial meal, which is perfect for dinner.
• Use Different Nuts: Toasted pecans or pine nuts can replace walnuts for a new flavor twist.
• Dairy-Free Version: Skip the Parmesan and switch to toasted seeds like pumpkin or sunflower for crunch.
• Seasonal Fruit Swap: Try grapefruit or even segmented apples in the winter months for a fresh take.

How to Make Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe

Step 1: Thinly Slice the Fennel

Start by trimming the fennel stalk from the bulb. Place the bulb root side down and slice it into halves, then quarters. Use a sharp knife to slice each quarter crosswise into thin strips about 1/16 inch thick. I find that slicing it this thin truly highlights its delicate crunchy texture, making it easier to enjoy raw without being fibrous.

Step 2: Segment the Oranges

Peel the blood oranges carefully with a sharp paring knife, removing all white pith for a clean, sweet taste. Segment the oranges by cutting between the membranes to release neat chunks of flesh—this is easier with practice and makes the salad look gorgeous! Don’t forget to squeeze out and save about 2 tablespoons of juice from the pulp for the vinaigrette. Repeat the same with the Navel orange.

Step 3: Assemble the Greens and Toppings

In a large mixing bowl, gently toss together your baby spinach, red leaf lettuce, baby kale, and sliced mint. Carefully layer the thinly sliced fennel, avocado, radish, and both types of orange segments on top. For texture and flavor punch, sprinkle chopped walnuts and shaved parmesan evenly over the salad. I like doing this last so the nuts and cheese stay visible and don’t get lost in the mix.

Step 4: Whisk Together the Citrus Vinaigrette

In a small bowl, combine honey, reserved blood orange juice, red wine vinegar, and minced shallots. Gradually whisk in olive oil until the dressing thickens slightly and emulsifies. Season with salt and freshly cracked pepper to taste. This vinaigrette adds just the right hint of sweetness and acidity that lifts the whole salad.

Step 5: Serve Fresh

Wait to pour the citrus vinaigrette over the salad just before serving to keep everything crisp and fresh. Toss gently and enjoy the vibrant flavors and amazing textures of this Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe at their peak!

How to Serve Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe

Garnishes

I usually finish this salad with an extra sprinkle of shaved Parmesan and a few whole mint leaves for added green freshness. Sometimes I drizzle a tiny bit more blood orange juice on top for that extra burst of citrusy aroma just before serving. It makes the salad look so inviting and highlights those gorgeous colors.

Side Dishes

This salad pairs beautifully with grilled fish or roasted chicken—both of which soak up the citrusy freshness well. It can also be an excellent side to a light pasta dish or even as a vibrant addition to a brunch spread.

Creative Ways to Present

I love serving this salad in individual glass bowls for dinner parties, so the layers shine through. Another idea is to use edible flowers as garnish on top for a stunning look on special occasions. It’s a simple salad, but presentation can really turn it into a showstopper!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the salad and the vinaigrette separately in airtight containers in the fridge. The salad greens and fennel stay best if not dressed, so assemble fresh before reheating or serving again. Leftover salad is best eaten within 24 hours to keep textures crisp.

Freezing

This salad doesn’t freeze well because the fresh greens and citrus segments lose their texture when thawed. I recommend enjoying it fresh for the best experience.

Reheating

Because it’s a fresh salad, reheating isn’t recommended. If you want to enjoy the flavors again, simply toss fresh greens and vegetables with some leftovers of the vinaigrette, adding fresh orange segments and toppings.

FAQs

Final Thoughts

This Fennel and Blood Orange Salad with Citrus Vinaigrette Recipe has become one of my favorite go-to salads when I want something fresh, bright, and just a little bit special. It’s the kind of dish that feels effortless but delivers on flavor and nutrition every time. I encourage you to give it a try—once you taste that perfect combo of crisp fennel and tangy blood orange, you’ll keep coming back for more. Bonus: it looks stunning on the table, so your guests will think you’re a pro chef! Enjoy making this salad your own and savor all those fresh, seasonal flavors.

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