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blood orange salad on white 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 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: blood orange and fennel salad, blood orange salad, citrus salad, fennel salad, winter salad
Servings: 4
Calories: 165kcal
Author: Alison Corey


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 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • pinch of salt
  • pinch of pepper



  • 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 tbsp 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.



*Nutrition facts are estimated.
  1. You can use any lettuce or leafy green you choose in this salad. I recommend using spring greens, spinach, romaine, or bib lettuce.
  2. When preparing your blood oranges, you can cut them into rounds, removing the peel. I think this shows off their beautiful color the best, but you can also cut the oranges into sections or bite sized pieces.
  3. Remove nuts if you prefer, or sub another nut. Pine nuts would work well too.
  4. When preparing your fennel, you'll remove the long stems, then cut the bottom of the bulb and remove the core. Then cut thin slices lengthwise.


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