Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A white bowl filled with Blood Orange and Fennel Salad, featuring blood orange slices, radish, black olives, walnuts, and fennel. A bottle of oil and orange halves are in the background.

Blood Orange and Fennel Salad

I love making Blood Orange and Fennel Salad when I want something fresh, crunchy, and visually stunning. The thinly sliced fennel adds delicate crunch, while juicy blood oranges bring vibrant sweetness and gorgeous color. Crisp radishes, briny kalamata olives, and toasted walnuts add layers of flavor and texture, all tossed in a bright ginger dressing. I make it for winter dinner parties, holiday gatherings, and special occasions because it looks impressive but comes together quickly and brings a light balance to heavier meals. Store in the fridge for up to 2 days, or prep ingredients ahead and dress right before serving.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Blood Orange and Fennel Salad
Servings: 4
Calories: 240kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few tips I've learned from making this salad multiple times.
  • 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

Calories: 240kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 195mg | Potassium: 603mg | Fiber: 5g | Sugar: 8g | Vitamin A: 273IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 1mg
Tried this recipe?Let us know how it was!