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Blood Orange and Fennel Salad

Blood Orange and Fennel Salad

Mandy Applegate
This Blood Orange and Fennel Salad is a stunning winter citrus salad that can be enjoyed as an appetizer, side dish, or a light meal!
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Prep Time 15 minutes
Total Time 15 minutes
Course Recipes
Cuisine Dinner
Servings 4
Calories 231 kcal

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 tbsp fresh ginger grated
  • 2 tbsp white wine vinegar
  • 4 tbsp 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

You can use two regular oranges instead of one of each if need be.

Nutrition

Serving: 1gCalories: 231kcalCarbohydrates: 14gProtein: 2gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 17gSodium: 97mgFiber: 4gSugar: 8g
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