Blood Orange and Fennel Salad
Add Preferred SourceI love serving Blood Orange and Fennel Salad because it’s so colorful and fresh on the table. The fennel is crisp with subtle anise flavor, blood oranges bring vibrant citrus, and thin slices of radishes add crunch. Kalamata olives and walnuts round it out perfectly, while the ginger dressing adds bright, zesty flavor. It’s the kind of salad that looks like you put in way more effort than you did.
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I make this for dinner parties, brunch gatherings, and holiday meals because it’s simple, fresh, and comes together in minutes. It’s a light, bright side that balances out richer dishes perfectly. Store in the fridge for up to 2 days, or prep ingredients ahead and dress right before serving for the best texture.
Table of Contents
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Blood Orange and Fennel Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this bright winter salad from start to finish.
Make the Dressing
Add the olive oil, white wine vinegar, grated ginger, and salt and pepper to a small bowl, then whisk to combine. I use this balloon whisk to quickly emulsify the vinaigrette.
If you want a creamier dressing with a bit of tang, whisk in a teaspoon of vegan Dijon mustard. Set aside while you prep the salad ingredients.
Prep the Salad Ingredients
Place the fennel on a cutting board and use a sharp knife to slice off the fronds, then thinly slice the bulbs. A mandoline slicer quickly produces paper-thin shaved fennel that stays crisp and delicate. The thinner your fennel slices, the more delicate and tender they’ll be in the salad, and a mandoline produces perfectly uniform slices.
Remove any tough outer layers before slicing. Thinly slice the radishes, peel the oranges, and cut them into wedges. If you can’t find blood oranges, navel oranges work beautifully and add the same sweetness and citrus flavor.
Combine the Base Ingredients
Add your raw fennel, radishes, and olives to a bowl. Then add the salad dressing and toss to combine.
Make sure the vinaigrette coats all the fennel and radishes evenly. Taste and adjust seasoning with more salt or pepper if needed.
Add the Delicate Ingredients
Add the oranges and walnuts and give a gentle stir. Fold them carefully so the orange segments don’t break apart. The walnuts add a nice crunch that contrasts with the juicy citrus fruits.
For extra color and flavor, sprinkle in some fresh mint leaves or parsley, or swap the walnuts for pistachios if you prefer.
Serve
Transfer the salad to a serving platter or individual bowls. If you saved the fennel fronds, sprinkle a few on top for garnish.
Serve immediately while the fennel is still crisp, and the flavors are bright and refreshing. Enjoy!
If you’re bringing this salad to a potluck or picnic, pack the dressed fennel, radishes, and olives in an airtight container and keep the oranges and walnuts separate in a small container. Toss everything together right before serving so the oranges don’t get crushed and release too much juice during transport. An insulated casserole tote keeps the salad chilled and crisp until you’re ready to serve it.
Ingredients
Orange and Fennel Salad
- 2 medium fennel bulbs
- 3 large radishes
- 1 regular orange
- 1 blood orange
- 1/4 cup kalamata olives
- 1/4 cup walnuts
For the dressing
- 1 tablespoon fresh ginger grated
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- Pinch of salt & pepper
Instructions
- Start by making the dressing.Add the olive oil, white wine vinegar, grated ginger, and salt & pepper to a bowl and whisk together. Set aside.
- Then put the salad together.Thinly slice your radishes, peel the oranges and cut them into wedges, and finely slice the fennel bulbs.
- Add your fennel, radishes, and olives to a bowl. Then add the salad dressing and toss to combine.
- Add the oranges and walnuts and give a gentle stir.
- Serve!
Notes
- Use a mandoline for paper-thin slices: The thinner your fennel slices, the more delicate and tender they’ll be in the salad, and a mandoline produces perfectly uniform slices.
- Choose blood oranges at peak season: They’re best from December through March, when you’ll get the deepest color and sweetest flavor for the salad.
- Toast the walnuts for extra flavor: Lightly toast them in a dry skillet for 2-3 minutes to bring out their nutty richness and add another layer of flavor to the salad.
- Grate fresh ginger for the dressing: Freshly grated ginger has a bright, zingy flavor that bottled ginger juice can’t match, so it’s worth the extra minute to grate it yourself.
- Remove fennel fronds before slicing: The feathery fronds can be saved for garnish, but remove them before slicing to achieve clean, even cuts through the bulb.
- Store undressed for meal prep: If you’re prepping ahead, keep the dressing separate and toss everything together right before serving so the fennel stays crisp, and the salad looks fresh.
Nutrition
How to Store Leftovers
Store leftover Blood Orange and Fennel Salad in an airtight container in the fridge for up to 2 days. An airtight glass container keeps the salad fresh without absorbing refrigerator odors.
The fennel will soften slightly once dressed, and the oranges will release more juice over time, so it’s best enjoyed fresh. If you’re making it ahead, prep all the ingredients separately and toss with the dressing just before serving to keep everything crisp. You can store the undressed components in the fridge for up to 3 days.
What to Serve With Blood Orange and Fennel Salad
It’s perfect as a light starter before pasta dishes or risotto, where the bright citrus and crisp fennel prepare your palate for richer main courses. The ginger dressing and peppery radishes also pair beautifully with baked tofu, tempeh, or hearty grain bowls with quinoa or farro.
For a complete winter meal, serve it alongside roasted vegetables like sweet potatoes, Brussels sprouts, or cauliflower, where the bright citrus cuts through caramelized flavors. It also works well with hearty soups like lentil or white bean, adding freshness and crunch that balances out heavier dishes.
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