Description
A refreshing and vibrant salad featuring blood oranges, fennel, and pomegranate, perfect for a light meal or side dish.
Ingredients
Scale
- 2 large blood oranges, peeled and segmented
- 1 large navel orange, peeled and segmented
- 1 medium fennel bulb, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the blood orange segments, navel orange segments, sliced fennel, and red onion.
- Gently toss in the pomegranate seeds and chopped mint leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Notes
- For added crunch, sprinkle some toasted walnuts or almonds on top before serving.
- Substitute grapefruit for one of the oranges for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg