Blood Orange and Fennel Salad

Blood Orange and Fennel Salad (4)/

In the depths of blood orange season are we. My local grocers has become inundated with swathes of them – 4 for a pound. This is good news. More tart and vibrant than their not-so-gory brothers, blood oranges are well employed in the savoury side of food (see my recipe for Blood Orange and Couscous salad). Added to any salad, particularly this recipe for Blood Orange and Fennel Salad, they immediately liven things up, bestowing colour, flavour and a refreshing juiciness.

Blood oranges and fennel work well together on every level. When preparing a salad, a vital consideration should always be texture. Textures can make or break a salad. Too many textural elements can be overpowering, while too few will bore. So stark is the contrast in texture between fennel and blood oranges – one crisp, the other soft and juicy – there can never be a dull moment.

Blood Orange and Fennel Salad

Whereas aniseed might well overpower the flavour of a “standard” orange, the robust tartness of the blood variety stands up rather well to the pressure. The additions of fresh mint, olive oil and salt add depth of flavour, making for a complex but wonderfully delicious outcome.

It seems almost serendipitous that the weather has finally improved and the sun is shining; the perfect setting for this light and scrumptious salad.

Blood Orange and Fennel Salad

Serves 2


  • 1 fennel bulb

  • 1 blood orange

  • A small handful of fresh mint, thinly sliced

  • 1 tbsp extra virgin olive oil

  • A sprinkling of good-quality salt


  1. Trim the pith from your orange, quarter and slice thinly. Finely chop your whole fennel so it appears as below.

  2. Arrange the blood orange and fennel on a plate or presentation platter and sprinkle over the mint. Drizzle generously with olive oil and finish with a few crystals of salt. Serve as a side or light lunch.

Blood Orange and Fennel Salad Blood Orange and Fennel Salad

Cost: As I mentioned, blood oranges are inexpensive at this time of the year – don’t you love the seasons?! Fennel is fairly cheap year round too. By my reckoning, you could serve up this salad having spent no more than about £1.

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27 comments on “Blood Orange and Fennel Salad

  1. thesinglegourmetandtraveller
    March 8, 2014 at 5:38 pm

    Two of my favourite things: blood oranges and fennel. Gorgeous salad!!

    • frugalfeeding
      March 10, 2014 at 8:48 am

      Mine too – though I’ve only recently come around to fennel.

  2. Can't live without....
    March 8, 2014 at 6:11 pm

    Yum!!! Fennel in any form sounds delicious

    • frugalfeeding
      March 10, 2014 at 8:48 am

      I never used to like it – not a huge fan of aniseed – but I’ve totally come round.

  3. Claire Sambolino
    March 8, 2014 at 7:39 pm

    Great salad! I often do this as fennel so prevalent and Italy. For added crunch I sprinkle with flaked almonds.

    • frugalfeeding
      March 10, 2014 at 8:47 am

      That’s a nice idea, Claire. I’ll have to give it a try next time!

  4. morristownmemos by Ronnie Hammer
    March 8, 2014 at 8:46 pm

    Can you make this without getting red juice all over yourself?

  5. sue/the view from great island
    March 8, 2014 at 9:15 pm

    This is one of my favorite salads — the colors are glorious!

    • frugalfeeding
      March 10, 2014 at 8:47 am

      It’s just so light and refreshing – the perfect salad perhaps?

  6. Maya Oryan
    March 8, 2014 at 9:30 pm

    I like:)

  7. cheri
    March 8, 2014 at 9:49 pm

    Looks like a match made in heaven, beautiful!

  8. Stephanie
    March 9, 2014 at 3:50 am

    This sounds/looks amazing! Love the simplicity and colors!

    • frugalfeeding
      March 10, 2014 at 8:46 am

      Thank you – yes, it’s rather beautiful 🙂

  9. Sophia
    March 9, 2014 at 7:14 am

    Love the combination of fennel and citrus – there is a similar salad in Sicily which also includes black olives, really good too!

  10. Corina
    March 9, 2014 at 7:17 am

    It looks beautiful. I really should try blood oranges again as I’m sure I’d love them now. The name put me off when I was a child and I couldn’t face eating them and somehow ever since I’ve always avoided them.

    • frugalfeeding
      March 10, 2014 at 8:44 am

      Thank you – you must. Yes, a bit gory but so delicious too!

  11. movita beaucoup
    March 9, 2014 at 12:00 pm

    This is absolutely gorgeous – and gives me hope that spring is on the way…

    • frugalfeeding
      March 10, 2014 at 8:44 am

      Thank you! Well, the weather here has been awesome for three days. I actually got a sun tan!

  12. musingmar
    March 9, 2014 at 5:39 pm

    So vibrant and fresh! I make an orange and fennel salad, but with pedestrian orange oranges, lol. I’ll have to jazz things up!

    • frugalfeeding
      March 10, 2014 at 1:02 pm

      Yes, get some blood oranges! They really are fantastic!

  13. Jusfood
    October 16, 2016 at 9:57 am

    The post looks amazing.. Thanks for the post…

  14. Bitefresh
    October 28, 2016 at 12:43 pm

    I actually like to visit your post. Thank you for your post section with us

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