Fennel Salad with Blood Oranges and Citrus Vinaigrette Recipe

I absolutely love how fresh and vibrant this Fennel Salad with Blood Oranges and Citrus Vinaigrette Recipe turns out every time I make it. The crunchy, anise-laced fennel pairs beautifully with the sweet and tangy blood oranges, creating a perfect balance of flavors that feels both light and luxurious. Whether you’re serving it as a refreshing side or a colorful starter, this salad always brings a burst of sunshine to the table.

When I first tried this salad, I was blown away by how easy it is to pull together with simple ingredients that are easy to find during citrus season. Plus, the homemade citrus vinaigrette makes all the difference—it’s bright, slightly sweet, and just the right amount of zing to tie everything together. You’ll find that this Fennel Salad with Blood Oranges and Citrus Vinaigrette Recipe is a fantastic way to impress guests or treat yourself on a busy weeknight.

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Ingredients You’ll Need

The ingredients in this salad come together to create a harmony of flavors and textures. From the crunchy fennel and peppery radishes to the nutty walnuts and creamy avocado, each element brings something special. While shopping, look for firm fennel bulbs and the reddest, juiciest blood oranges you can find for best results.

• Fennel bulb: Choose a firm, bright white bulb with fresh fronds for the best flavor and crunch.
• Blood oranges: Look for deep red or marbled-skinned oranges for sweetness and vibrant color.
• Navel orange: Adds a nice sweet contrast and is easy to segment.
• Baby spinach: Soft, tender greens to add mild flavor and balance.
• Red leaf lettuce: Offers a delicate, slightly bitter note and lovely color.
• Baby kale: A hearty green that holds up well in salads and adds texture.
• Mint: Thinly sliced for a fresh, aromatic lift.
• Avocado: Thin avocado slices add creaminess and richness.
• Radish: Thinly sliced for a peppery crunch.
• Walnuts: Chopped for a nutty, crunchy topping.
• Parmesan cheese: Shaved for a salty, savory finish.
• Honey: Adds subtle sweetness to the citrus vinaigrette.
• Blood orange juice: Fresh juice gives the dressing bright citrus notes.
• Red wine vinegar: Brings acidity that balances the salad flavors.
• Olive oil: Use a good quality extra virgin for richness.
• Shallots: Minced for a mild onion flavor in the dressing.

Variations

One of the things I adore about this Fennel Salad with Blood Oranges and Citrus Vinaigrette Recipe is how easy it is to customize. I often tweak it depending on the season or what I have on hand — feel free to make it your own!

• Add protein: When I want a more filling meal, I toss in grilled chicken or flaked salmon, which pairs amazingly with the citrus flavors.
• Different nuts: Swap walnuts for pecans or toasted almonds — I’ve found that each offers a slightly different crunch and flavor profile.
• Leafy green swaps: If you prefer, try arugula or baby romaine instead of kale or lettuce to change the pepperiness and texture.
• Dairy-free option: Skip the Parmesan and add extra avocado slices or even a sprinkle of toasted seeds for richness.

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

Step 1: Thinly Slice the Fennel

The first thing I do is grab a sharp chef’s knife to remove the stalks from the fennel bulb. I stand the bulb on its root end and slice it into halves and then quarters. Then, I lay each quarter flat and slice it crosswise very thinly — about 1/6 inch thick. This thin slicing gives the fennel a delicate crunch without being overpowering. Also, if the fronds look fresh, I like to chop some and set it aside to sprinkle over the salad for a lovely herbal touch.

Step 2: Prepare the Citrus Segments

Peeling the blood oranges can be a little tricky, but I found a good paring knife makes all the difference. I carefully remove the peel and white pith to reveal the rich red segments. Then I slice between the membranes to get perfect orange segments without any bitterness. Don’t toss the leftover pulp – I squeeze it gently to get about 2 tablespoons of juice for the salad dressing. Repeat the same with the navel orange for added sweetness.

Step 3: Assemble the Greens and Additional Ingredients

In a large salad bowl, I gently combine the baby spinach, red leaf lettuce, baby kale, and thinly sliced mint. This mix creates a beautiful base that’s both fresh and full of texture. Next, I layer in the sliced fennel, avocado, thin radish slices, the juicy orange segments, chopped walnuts, and a generous amount of shaved Parmesan. It’s such a colorful, inviting presentation, and I love how the textures contrast with each other in every bite.

Step 4: Whisk Together the Citrus Vinaigrette

To make the vinaigrette, I combine honey, blood orange juice, red wine vinegar, and minced shallots in a medium bowl. Then I whisk these ingredients together while slowly drizzling in the olive oil to create a smooth, lightly thickened dressing. I always taste it before adding salt and pepper—sometimes you need just a pinch of each to brighten everything perfectly. Pro tip: whisking the oil in gradually ensures the dressing emulsifies well and clings beautifully to the salad ingredients.

Step 5: Toss and Serve

I wait to pour the vinaigrette over the salad until just before serving so the greens stay crisp and fresh. When I’m ready, I gently toss everything together, making sure the dressing lightly coats each bite. This step always feels so satisfying because the salad looks like a work of art, and the flavors meld perfectly as you eat.

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

Garnishes

I love finishing the salad with a sprinkle of freshly cracked black pepper and a few extra fennel fronds for a pop of green and a touch of herbal freshness. Sometimes, I add a few pomegranate seeds for an extra jewel-like burst of color and sweet-tart flavor, especially when I want to make the salad a little more festive.

Side Dishes

This salad pairs beautifully alongside grilled chicken, roasted fish, or a simple pasta dish. My family goes crazy for it served with lemon herb roasted chicken or pan-seared salmon — the citrus notes in the fennel salad really complement those dishes perfectly.

Creative Ways to Present

For dinner parties, I like to serve this fennel salad in individual glass bowls or wide coupe glasses so you can see all those beautiful layers of vibrant greens, radishes, and oranges. It adds a bit of wow-factor and feels extra special. Plating it on large white platters garnished with whole mint leaves or edible flowers also makes it a showstopper centerpiece.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, I recommend storing the salad and dressing separately in airtight containers. Mixed greens can wilt quickly once dressed, so keeping the vinaigrette apart helps maintain freshness. The salad itself keeps well for up to a day in the fridge before the greens start to soften.

Freezing

I don’t recommend freezing this salad because the greens and citrus segments lose their texture and freshness. To enjoy it at its best, it’s really made to be served fresh.

Reheating

Since this is a refreshing, cold salad, reheating isn’t necessary. However, if you added protein like grilled chicken, you can gently reheat that separately and serve alongside the chilled salad for a delicious contrast.

FAQs

Final Thoughts

This Fennel Salad with Blood Oranges and Citrus Vinaigrette Recipe holds a special place in my heart because it combines simple, fresh ingredients into something truly spectacular and easy to love. I always feel excited when I bring it to the table, knowing it will brighten the meal and please a crowd. I hope you give it a try soon — I promise you’ll enjoy the fresh, zesty flavors and the beautiful balance of textures as much as I do!

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