Ready in just 10-15 minutes without any cooking, this vibrant blood orange salad with fennel and carrots is packed with fresh flavor. Thinly sliced fennel, carrots, and blood oranges form the base of this vegetarian and gluten free winter salad that is dressed simply with olive oil and red wine vinegar.
Every winter when I start to get tired of the same ole meals and cold grey days, blood oranges come back into season. They have beautiful berry and floral flavor notes that get me out of the winter doldrums and excited for the eventual arrival of sunnier days. I decided to use them in this winter citrus salad paired with crunchy fennel and carrots as a balm to the layer of ice covering everything at the moment. This salad is packed with fresh flavors and so incredibly easy to make, requiring just 10-15 minutes with your cutting board. Pair it with your favorite winter main dish (lately these tofu nuggets are mine!) for a truly delicious meal!
Notes on Ingredients and Subs
This salad is gluten free and can easily be made vegan by using vegan feta. While I used red wine vinegar here, you can use white wine or apple cider vinegar instead for an equally delicious salad. I prefer raw pistachios here since they have a more delicate, buttery flavor that pairs well with everything else. If you want a nuttier, roasted flavor, go with roasted pistachios! Want a little spice? I recommend adding a healthy sprinkle of freshly ground black pepper or chili flakes.
Though you can sometimes find blood oranges throughout the year in some stores, their season runs from roughly late December through March/April. Whenever you see them in stores I highly recommend picking up a bag or two at a time to enjoy! Can’t find any? Use navel oranges or clementines instead.
Blood Orange Salad in 4 Easy Steps
There’s no cooking involved with this super fresh and flavorful blood orange salad! All you need is a cutting board, knife, and platter. Keep in mind that the thinner you slice the fennel and carrots, the easier they will be to eat and it will give you more surface area for the olive oil and vinegar to cling to.
Make it a Meal!
- BRUNCH — enjoy this winter salad in a brunch spread paired with these shirred eggs and these scones.
- LUNCH — since this salad comes together quickly, you can pair it with a couple of slices of tofu ricotta toast (top it with your favorite toppings!) and have everything ready in just 15-20 minutes.
- DINNER — while these tofu ricotta stuffed shells bake, you can whip up this salad to serve alongside.
Have leftover blood oranges and not sure what to do with them? Try this celery salad with blood oranges, dates, and walnuts or this vegan chocolate tart with cashew butter and blood orange!
Blood Orange Salad with Fennel and Carrots
- Total Time: 10-15 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Ready in just 10-15 minutes without any cooking, this vibrant blood orange salad with fennel and carrots is packed with fresh flavor. Thinly sliced fennel, carrots, and blood oranges form the base of this vegetarian and gluten free winter salad that is dressed simply with olive oil and red wine vinegar.
Ingredients
- 3 blood oranges
- 1 medium bulb fennel
- 2 medium carrots
- 1/4 cup pistachios, chopped
- 2–3 ounces feta, crumbled
- 1 large handful fresh mint leaves, torn or roughly chopped
- sea salt, to taste
- extra virgin olive oil
- red wine vinegar
Instructions
Cut off the very top and bottom off of each blood orange, then slice off the skin/pith. Slice each blood orange into rounds that are about ¼-inch thick (see photos).
Remove the stems and fronds from the fennel and set aside for another use. You can reserve some of the fronds for garnish if you like! Cut the fennel in half, then remove and discard the core at the base/root end. Thinly slice the fennel with your knife or a mandoline. Remove the very top and bottom of each carrot. Either scrub well or remove the outer peel if you prefer. Then, use the vegetable peeler to slice the carrot into thin ribbons (see photos).
Layer the fennel, carrots, and blood oranges onto a large platter. Scatter over the chopped pistachios, crumbled feta, mint leaves, and some fennel fronds if you like. Season with salt then drizzle some of the olive oil and red wine vinegar over the top. Taste, then add more salt, oil, or vinegar as needed.
Serve and enjoy immediately! Keep leftovers in an airtight container in the fridge and enjoy within 1-2 days.
Notes
- This salad is best enjoyed once it’s made before the veggies and herbs start to wilt. To keep sliced fennel and carrots crisp, you can stick them in a bowl of ice water for 20-30 minutes, then drain and pat dry before using in the salad.
- Navel oranges or clementines can be used in place of the blood oranges if you don’t have any.
- Use raw pistachios for a more buttery flavor and roasted onces for a more nutty flavor.
- If you don’t have mint, you can use an equal amount of fresh basil or cilantro.
- Prep Time: 10-15 minutes
- Category: salad, Side Dish
I made this last night for my book club girlies. I served it with the mushroom and tofu shells! Everyone loved it and asked for the recipes. Such delicious recipes!
Such a great recipe pairing! I’m so glad everyone loved the recipes!
I loved the bright flavor from the citrus mixed together with the salty feta. It’s a winning combination.
So glad you enjoyed the blood oranges and feta together! And thank you for coming back to leave a review 🙂
The citrus and crisp fennel combo sounds so refreshing, and the colors are beautiful, its perfect for a light side or brunch salad.
It is definitely refreshing! I love enjoying it as a brunch salad 🙂
This looks so bright and fresh. I cannot wait to make it. Thanks.
So happy to hear that! I hope you enjoy it, Eva!
I saw this salad on your website and was blown away at how beautiful it was, I had to make it. The flavor was amazing, so bright and citrusy. Loved it.
I’m so happy you enjoyed it! Definitely my favorite salad when blood oranges are in season 😉
This salad was everything that you said it would be! I WILL be making it again!
So happy to hear that! Thanks for taking the time to come back and leave a review!
I love the combination of flavors and colors in the salad. I’ve had orange and fennel in a salad before, but all the ingredients together here are just lovely. Can’t wait to make it again.
I’m so glad you enjoyed the salad! Thanks for coming back and leaving a lovely review!