Roasted Blood Orange & Fennel Salad – A Delightful Citrus Sensation

I’ll never forget the first time I made this Roasted Blood Orange & Fennel Salad. It was a chilly autumn day, and I was craving something bright, fresh, and seasonal. As soon as I spotted the vibrant blood oranges at the farmer’s market, I knew exactly what I wanted to make.

Roasted Blood Orange & Fennel Salad has become a staple in my kitchen ever since. There’s just something so captivating about the sweet-tart citrus, the licorice-like fennel, and the peppery greens all coming together in one seriously satisfying dish. Not only is it absolutely delicious, but it’s also a stunner on the plate – those deep ruby orange slices just pop against the verdant greens.

Why This Roasted Blood Orange & Fennel Salad Recipe Will Become Your Go-To

The Secret Behind Perfect Roasted Blood Orange & Fennel Salad

What makes this Roasted Blood Orange & Fennel Salad recipe so special is the way the flavors and textures interplay. The key is finding that perfect balance between the sweet, juicy blood oranges, the aromatic fennel, and the peppery mixed greens. Add in a simple yet tangy-sweet vinaigrette, and you’ve got a salad that’s bursting with bright, bold flavor in every bite.

The secret to success is all in the technique. Roasting the blood orange slices caramelizes their natural sugars, intensifying their sweetness and creating a delightful contrast with the fennel’s licorice notes. And by thinly slicing the fennel, you ensure each piece is tender yet still maintains its lovely crunch. It’s all about paying attention to the little details to make this salad truly shine.

Essential Ingredients You’ll Need

• 4 blood oranges, peeled and sliced into rounds: The star of the show! These beautiful citrus fruits add a pop of vibrant color and a sweet-tart punch of flavor.
• 1 fennel bulb, thinly sliced: Fennel’s licorice-like taste beautifully complements the oranges, and the crunchy texture adds wonderful contrast.
• 4 cups mixed greens: A blend of peppery greens like arugula or watercress provides the perfect base for this salad.
• 1/4 cup olive oil: A good quality extra-virgin olive oil is essential for the vinaigrette, providing richness and depth of flavor.
• 2 tablespoons white wine vinegar: The vinegar adds a bright, tangy note to balance the sweetness.
• 1 tablespoon honey: Just a touch of honey helps to round out the vinaigrette and bring all the flavors together.
• 1 teaspoon Dijon mustard: The Dijon lends a subtle creaminess and emulsifies the dressing.
• Salt and pepper to taste: These simple seasonings enhance all the other flavors.

Step-by-Step Roasted Blood Orange & Fennel Salad Instructions

Preparing Your Roasted Blood Orange & Fennel Salad

With a prep time of just 15 minutes and a cook time of 20 minutes, this Roasted Blood Orange & Fennel Salad comes together in a total of 35 minutes. All you’ll need are a baking sheet, a sharp knife, and a mixing bowl.

1- Begin by preheating your oven to 400°F. Peel the blood oranges and slice them into 1/4-inch thick rounds, discarding any seeds. Arrange the orange slices in a single layer on a baking sheet.
2- Thinly slice the fennel bulb using a sharp knife or a mandoline slicer. Add the sliced fennel to the baking sheet with the oranges, drizzling everything with 2 tablespoons of the olive oil and tossing to coat.
3- Roast the blood orange and fennel mixture in the preheated oven for 15-20 minutes, flipping halfway, until the fennel is tender and the oranges are slightly caramelized.
4- While the oranges and fennel are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the white wine vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
5- Once the oranges and fennel are roasted, transfer them to a large mixing bowl. Add the mixed greens and drizzle the vinaigrette over the top. Gently toss to combine, ensuring the salad is evenly coated.
6- Serve the Roasted Blood Orange & Fennel Salad immediately, while the oranges and fennel are still warm. Enjoy this vibrant, flavorful salad as a light main course or a satisfying side dish.

Pro Tips for Success

1. Choose the ripest, juiciest blood oranges you can find for maximum flavor. Look for oranges with a deep ruby-red color.
2. Slice the fennel as thinly as possible to ensure even roasting and a delicate texture in the final salad.
3. Roast the oranges and fennel at a high temperature to get that delicious caramelization, but be sure to keep a close eye to prevent burning.
4. Make the vinaigrette just before serving to ensure it’s fresh and emulsified. The Dijon mustard helps it cling beautifully to the salad greens.

Serving and Storing Your Roasted Blood Orange & Fennel Salad

Perfect Pairings for Roasted Blood Orange & Fennel Salad

This Roasted Blood Orange & Fennel Salad is a wonderfully versatile dish that can be enjoyed in a variety of ways. As a 4-serving salad, it makes a delightful light main course, perhaps with the addition of grilled chicken or shrimp for a protein boost. It also pairs beautifully as a side salad alongside roasted meats, fish, or hearty grain dishes.

For beverages, I love serving this salad with a crisp white wine or a bright, citrusy cocktail like a Paloma or a Negroni Sbagliato. The flavors really sing when complemented by a refreshing, acidic drink.

Storage and Make-Ahead Tips

Roasted Blood Orange & Fennel Salad is best enjoyed immediately after assembly, when the oranges and fennel are still warm and the greens are at their crispest. However, you can make components of the salad in advance to save time on the day of serving.

The roasted orange and fennel mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The vinaigrette can also be made ahead and kept in the fridge for up to 1 week. When ready to serve, simply toss the roasted vegetables with the mixed greens and dressing.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the greens may wilt a bit. For best results, store the salad components separately and assemble just before serving.

Variations and Dietary Adaptations for Roasted Blood Orange & Fennel Salad

Creative Roasted Blood Orange & Fennel Salad Variations

While this Roasted Blood Orange & Fennel Salad is utterly delicious as-is, there are plenty of ways to put your own spin on it:

• Switch up the greens, using spinach, kale, or a spring mix instead of the mixed greens.
• Add toasted nuts like pecans or walnuts for extra crunch.
• Sprinkle in some crumbled feta or goat cheese for a creamy, tangy element.
• Swap the white wine vinegar for balsamic or red wine vinegar for a different flavor profile.
• Use different citrus fruits like navel oranges, grapefruit, or clementines in place of the blood oranges.

Making Roasted Blood Orange & Fennel Salad Diet-Friendly

This Roasted Blood Orange & Fennel Salad is already quite healthy, but there are a few tweaks you can make to accommodate specific dietary needs:

For a gluten-free version, simply ensure your Dijon mustard is gluten-free. For a vegan or dairy-free salad, omit the honey from the vinaigrette and use maple syrup or agave nectar instead.

If you’re following a low-carb or keto diet, you can swap the mixed greens for a heartier base like spinach or arugula, and reduce the amount of honey in the dressing.

No matter how you customize it, this Roasted Blood Orange & Fennel Salad is sure to be a crowd-pleasing, nutritious addition to your recipe repertoire.

Frequently Asked Questions

Q: Can I use a different type of citrus fruit instead of blood oranges?
A: Absolutely! While blood oranges are the star of this salad, you can easily substitute regular navel oranges, grapefruit, or even clementines. The flavor profile will be a bit different, but the salad will still be delicious.

Q: How long does it take to prepare and cook this Roasted Blood Orange & Fennel Salad?
A: As mentioned, the total time for this recipe is 35 minutes, with 15 minutes of prep time and 20 minutes of cook time. The quick prep and roasting make this salad perfect for busy weeknights or easy entertaining.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare some components of the salad in advance. The roasted orange and fennel mixture can be made up to 3 days ahead, and the vinaigrette can be prepared 1 week in advance. Just toss everything together right before serving for the best texture and flavor.

Q: How many servings does this Roasted Blood Orange & Fennel Salad recipe make?
A: This recipe is designed to serve 4 people as a main course salad. If serving it as a side dish, it would likely feed 6-8 people.

Q: What should I do if the fennel isn’t tender after roasting?
A: If the fennel isn’t as tender as you’d like after the initial 15-20 minutes of roasting, simply return the baking sheet to the oven and continue roasting in 5-minute increments until the fennel reaches your desired texture.

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Conclusion

This Roasted Blood Orange & Fennel Salad is a true delight for the senses. The vibrant colors, the interplay of sweet and tangy flavors, the delightful crunch – it’s a salad that’s sure to impress your family and friends.

Whether you’re serving it as a light main course or a stunning side dish, I know this recipe will become a go-to in your kitchen. The blend of juicy blood oranges, aromatic fennel, and peppery greens is simply irresistible. So what are you waiting for? Give this Roasted Blood Orange & Fennel Salad a try and get ready to fall in love!

Let me know in the comments how your salad turns out, and be sure to share your photos. I’d love to see your beautiful creations.