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Blood orange salad on platter.
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5 from 6 votes

Winter Blood Orange Salad with Fennel

This Winter Blood Orange Salad is paired with fennel, avocado, and chopped walnuts over a bed of greens. An oil-free blood orange vinaigrette pulls the flavors together for a bright and vibrant salad.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 165kcal
Author: Alison Corey

Equipment

Ingredients

Blood Orange Salad

  • 3 blood oranges
  • 1 fennel bulb
  • 8 cups spring greens or spinach
  • 1 avocado sliced
  • ¼ cup walnuts chopped

Blood Orange Vinaigrette

  • ¼ cup blood orange juice or juice from one blood orange
  • 2 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • pinch of salt
  • pinch of pepper

Instructions

Salad

  • Wash greens. Pat dry.
  • Cut three blood oranges into rounds. I left the rind on some of my oranges because I liked the look of it. You can remove the rind on all the oranges to make it easier to eat.
  • Chop fennel bulb into thin slices. Chop walnuts. Cut avocado into thin slices.
  • Lay out the greens on a large platter. Top with fennel, orange slices, avocado, and walnuts. Set aside.

Blood Orange Vinaigrette

  • Squeeze the juice of one blood orange into a bowl. I used my measuring cup so I could see how much juice I was getting. You'll want about ¼ cup of juice. If you have a little more or less from your orange, that's fine.
  • Squeeze 2 tablespoon of fresh lemon juice into the container with orange juice.
  • Add minced garlic, dijon mustard, maple syrup, and salt and pepper. Whisk to combine.
  • When you're ready to serve the salad drizzle the vinaigrette over the top.

Video

Notes

Notes:
  • You can use any lettuce or leafy green you choose in this salad. I recommend using spring greens, spinach, romaine, or bib lettuce.
  • When preparing your blood oranges, you can cut them into rounds, removing the peel. This best shows off their beautiful color, but you can also cut the oranges into sections or bite-sized pieces.
  • Remove nuts if you prefer, or substitute another nut. Pine nuts would work well too.
  • When preparing your fennel, remove the long stems, cut the bottom of the bulb, and remove the core. Then cut thin slices lengthwise.
 
 

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 49mg | Potassium: 567mg | Fiber: 6g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 1mg