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Blood Orange and Fennel Salad | @tasteLUVnourish | #bloodorange #fennel #salad #vegan

Blood Orange and Fennel Salad

February 24, 2014 By Caroline 21 Comments

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We eat a lot of salads in our house. It’s just so easy to start with leafy greens and go from there. I love those salads, but sometimes, I want something different. I want to excited my tastebuds a bit. Fennel alone will do that. If you’ve never tried fennel, it has a crunchy texture and a slightly sweet licorice flavor. I love it roasted and raw. It pairs perfectly with orange, so when I saw the blood oranges in the store (grab them now while they’re in season), this salad blueprint was made! Blood oranges have the most beautiful color. They are sweet and really juicy.

This colorful salad is light and so flavorful. Think about serving it alongside a simple grilled piece of salmon or chicken for a complete meal.

Blood Orange and Fennel Salad

1 medium to large bulb of fennel
2 blood oranges
1/4 small head of red cabbage
1/4 small red onion
honeyed almonds (recipe below)

Dressing:
3 tablespoons blood orange juice (or the juice from half an orange)
1 teaspoon apple cider vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste

Trim the stalks, fronds and root end of the fennel bulb and keep them aside. Cut the bulb in half and slice finely. Set aside

Peel one blood orange and slice into medallions. Cut the second orange in half. Peel one half and slice the same way. Keep the other half aside for the dressing.

Slice both the cabbage and the red onion finely and set aside.

Mix up the dressing in a small bowl or glass.

Arrange the cut vegetables on 4 small dishes. Use some of the fronds from the fennel and scatter them over the salads. Top each salad with the dressing and finish with the honeyed almonds.

Serves 4 small or 2 large salads

Honeyed Almonds

1 teaspooon olive oil
1/2 cup sliced almonds
pinch of sea salt
pinch of black pepper
1/4 teaspoon nutmeg
2 teaspoons honey (or pure maple syrup to keep this vegan)

In a heavy cast iron pan over medium high heat, add the olive oil and the almonds. Keep the pan moving as the almonds begin to get toasted. As soon as you smell the nuttiness, add the salt, pepper and nutmeg. Toss for one more second then add the honey. Stir until all of the almonds are coated. Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

    Notes:

  • If you cannot find blood oranges, any orange would be delicious in this salad.
  • Don’t fret too much over the measurements when making the honeyed almonds. I just grab that honey bottle and give it the smallest squeeze. You don’t need the almonds to be completely soaked in honey. Just a light coating makes them wonderful.

 

Blood Orange and Fennel Salad - Taste Love & Nourish

Filed Under: Salads, Sides, Vegetables Tagged With: almond, apple cider vinegar, blood orange, dressing, fennel, fronds, healthy, honey, low fat, nutmeg, olive oil, onion, pepper, recipe, red cabbage, red onion, salad, salt, toasted, vegetables, vegetarian

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Reader Interactions

Comments

  1. Heather @ French Press

    March 18, 2014 at 2:44 pm

    what an absolutely gorgeous salad!

    Reply
    • Caroline

      March 18, 2014 at 7:25 pm

      Thank you so much Heather!

      Reply
  2. Joyti

    March 18, 2014 at 11:47 am

    Wow, this is SUCH a gorgeous salad. Sound pretty delicious too.

    Reply
    • Caroline

      March 18, 2014 at 7:24 pm

      Thanks so much Joyti!

      Reply
  3. Paula

    March 8, 2014 at 8:32 pm

    This has got to be the prettiest salad ever! pinned!

    Reply
    • Caroline

      March 10, 2014 at 7:25 pm

      Thank you so much Paula!

      Reply
  4. J+C@WineDineDaily

    March 6, 2014 at 12:16 pm

    Such a beautiful fresh salad! Love the sweet touch of honeyed almonds and could even eat those for dessert. J+C

    Reply
    • Caroline

      March 6, 2014 at 7:22 pm

      Thank you so much, J+C! I won’t tell you how many of those almonds I snacked on while shooting that photo! ;)

      Reply
  5. Tiffany @ Triple Crème Decadence

    March 5, 2014 at 2:13 pm

    This salad looks and sounds amazing! I can’t get enough of the licorice flavor of fennel! I really like the idea of the honeyed almonds-nice touch!

    Reply
    • Caroline

      March 5, 2014 at 9:35 pm

      Thank you so much Tiffany! I love that flavor of the licorice too!

      Reply
  6. Shelley @ Two Healthy Kitchens

    March 4, 2014 at 11:24 am

    These might be your most sensational pics yet (which is saying a lot, for sure!) – the vibrant colors are magical and those wispy fennel fronds are the perfect crowning textural contrast. Beyond lovely! Fennel is such an under-used superstar – this is a great application! What a bright and refreshing way to perk up a cold evening! Rocked it again, my friend! :D

    Reply
    • Caroline

      March 4, 2014 at 4:16 pm

      Shelley, you are so wonderful for my self esteem! Thanks so much for brightening my day! I agree about fennel…it’s a really unique ingredient! <3

      Reply
  7. Sylvie | Gourmande in the Kitchen

    February 27, 2014 at 4:39 am

    I love a nice crunchy salad, especially one with such vibrant colors and flavors!

    Reply
    • Caroline

      February 27, 2014 at 12:19 pm

      Thank you Sylvie! I love that crunch too!

      Reply
  8. cheri

    February 26, 2014 at 4:38 pm

    What a gorgeous salad! blood oranges and fennel is such a good combination.

    Reply
    • Caroline

      February 27, 2014 at 12:18 pm

      Thanks so much Cheri! I love them together too!

      Reply
  9. Joan

    February 25, 2014 at 11:03 am

    Something different sounds good.

    Reply
  10. Lea @GourmetMommy

    February 25, 2014 at 5:30 am

    wow this looks and sounds amazing.

    Reply
  11. Kristi @ Inspiration Kitchen

    February 24, 2014 at 11:20 pm

    Wow, wow, wow! This salad looks amazing! And, I love fennel! Winner!

    Reply
  12. Jen @ Savory Simple

    February 24, 2014 at 6:44 pm

    This is the prettiest salad I’ve ever seen!

    Reply
    • Caroline

      February 24, 2014 at 7:20 pm

      Awww…Thank you Jen! :)

      Reply

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