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jhessica

Blood Orange and Fennel Citrus Salad Recipe Revealed!

A refreshing and vibrant salad featuring blood oranges, fennel, and pomegranate, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the blood orange segments, navel orange segments, sliced fennel, and red onion.
  2. Gently toss in the pomegranate seeds and chopped mint leaves.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gFiber: 3gSugar: 10g

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.

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