Appetizers,  Bowls & Salads,  Dips, Dressings & Sauces

Fennel and Blood Orange Salad

Alright, 1st post of the new year, woohoo!!!

Welcoming 2020 with this deliciously simple salad.  With only three ingredients plus the dressing, you can’t get any easier than this.  But don’t let the easy part fool you, it is jam packed with flavour and goes with so many dishes.

But my favorite thing about this recipe is how easy it is to switch up and make yours.  This three ingredient salad is truly the perfect base for whatever you’re feeling.


So here you are:

YIELD – 4 servings



  • 1/2 an average size fennel bulb, thinly sliced
  • 3 blood oranges
  • 3 oz arugula
  • Salt and pepper to taste


  • 1/4 cup extra virgin olive oil
  • Juice from 1/2 blood orange (one from above)
  • 2 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 garlic clove, minced*
  • 1-2 tsp of honey*

*Special Notes – the garlic clove is optional, I like the depth it offers to the dressing but you definitely don’t need it.  I use 1 tsp of honey because i don’t like things too sweet, but you might find you need or want a little bit more.  Also if you are vegan, feel free to substitute maple syrup, agave syrup, coconut syrup, date syrup – or whatever else you like.


  1. Cut one of the blood oranges in half. Set one half aside and squeeze the juice if the other half in a small mixing bowl.  Add the rest of the dressing ingredients to that bowl and whisk vigorously until all ingredients are combined.  You can set the dressing aside for now.
  2. Cut your fennel bulb in half top to bottom and then slice one half with a mandolin (save the other half for another great recipe). If you do not have a mandolin, just slice with a knife as thin as possible.  Set aside in a large mixing bowl.
  3. Add 3 oz of arugula to the fennel, add 1/4 cup of the dressing and toss the arugula and fennel until all pieces are well coated. Set aside for now. Keep the extra dressing in case anyone needs more.
  4. Take the 2/12 blood oranges you have left, cut the ends off and remove the peel, slicing one piece at a time, being careful to remove the pith but not the flesh.  Slice into thin rounds; feel free to cut those into halves or quarters – I do a bit of everything.
  5. Lay your arugula and fennel out onto a serving platter or individual bowls and layer with the blood orange slices, then serve and enjoy!




As I mentioned, the best thing about this salad is that it is the perfect base to add to and make it your special recipe.  Don’t get me wrong – you do not need to add anything else to this salad, it is incredible on it’s own.  But if you feel like spicing it up a notch, here are my favorite additions in no particular order (individually or in your own special combination):

  • feta cheese
  • prosciutto
  • red onions
  • blueberries
  • avocado
  • toasted hazelnuts
  • capers
  • pomegranate seeds
  • mint, basil or rosemary
  • roasted beets
  • quinoa

I often serve this salad with a beautiful piece of wild salmon, it really goes great with almost anything, steak, roasted chicken, halibut and more.





Till the next recipe,


Kristen xo


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