Blood Orange, Fennel & Radicchio Salad

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Embrace the flavors of fall and winter in this colorful salad. The blood oranges possess a sweet yet tart flavor, which plays well with the subtle licorice-like fennel and assertive red onion. Radicchio is the perfect base for this salad, and that’s not just because it fits the color scheme. Chefs classically pair radicchio with citrus because the slight pepperiness can handle the powerful citrus.

If you feel like getting fancy, you can segment the citrus so that they are all uniform. On the other hand, you can slice them into wheels or chop them up if that’s easier. However you cut your ingredients, this salad is bound to be delicious.

Blood Orange, Fennel & Radicchio Salad
  • Prep Time:15m
  • Total Time:15m


For the Dressing

  • 2 blood oranges, juiced
  • 1 tsp. raw agave nectar
  • 1 tbsp. raw apple cider vinegar
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. sea salt
  • pinch of black pepper
  • 1/4 c extra-virgin olive oil

For the Salad

  • 1 head radicchio, core removed and thinly sliced
  • 2 fennel bulbs, thinly sliced with a mandoline
  • 1 tbsp. fennel fronds, finely chopped
  • 1/2 medium red onion, thinly sliced
  • 2 tbsp. fresh mint leaves, finely chopped
  • 1 blood orange, peeled and segmented
  • 1 c grapefruit, peeled and segmented


For the Dressing

  1. Add all of the ingredients to a small bowl and whisk to combine.
  2. Taste and adjust seasonings if needed. Set aside while you make the salad.

For the Salad

  1. Add all of the ingredients to a large bowl and toss to combine.
  2. Drizzle the dressing over the salad and mix well, making sure that all of the ingredients are coated in dressing.
  3. Serve and enjoy.
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