Orange and Fennel Salad Recipe
A vibrant orange and fennel salad recipe using blood oranges, fennel, and radicchio with a light citrus salad dressing! Brighten your table with this refreshing fennel citrus salad!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
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- 4 medium oranges, peeled and sliced of 3 oranges, 1 whole orange reserved
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- 2 Fennel bulbs, trimmed and sliced
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- 1 small head of Radicchio or other lettuce
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- 2 scallions, chopped
- 1/2 cup almonds, roasted, unsalted
Citrus Salad Dressing:
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- Juice of reserved orange (about 3 tablespoons)
- 2 Garlic cloves, minced
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- 1 Tablespoon Red Wine Vinegar
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- 3 Tablespoons reserved orange juice
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- 2 tablespoons honey
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- 3 tablespoons olive oil
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- Pinch of salt (about 1/4 teaspoon)
Instructions
Whisk together the orange juice, garlic, vinegar, honey, olive oil, and salt in a small bowl. Set aside the dressing.
Combine the oranges, fennel, radicchio lettuce, scallions, and almonds in a large mixing bowl. Transfer to salad plates and drizzle with the citrus salad dressing, or toss the dressing in the mixing bowl before serving (see Notes). Add as much dressing as you desire to taste.
Notes
For the best way to juice the orange for the dressing, I highly recommend a citrus squeezer.
Like this dressing? Try my Honey Citrus Herb Dressing which acts as a marinade and makes for a delicious citrus salad dressing!
I recommend drizzling the citrus salad dressing after plating as each individual has a preference for dressing their salads. This also prevents soggy salad leftovers!
To make this recipe vegan, substitute maple syrup for the honey.
If you have a nut allergy, please omit the almonds and use caution with the ingredients.
Find it online: https://onehungrybunny.com/blood-orange-and-fennel-salad-recipe/
