Winter Citrus with Blood Orange and Fennel (Printable)

A vibrant salad featuring blood oranges, crisp fennel, and fresh mint with a bright vinaigrette. Ready in 20 minutes.

# What You'll Need:

→ Citrus

01 - 3 blood oranges, peeled and sliced into rounds
02 - 2 navel oranges, peeled and sliced into rounds
03 - 1 grapefruit, peeled and segmented

→ Vegetables

04 - 1 medium fennel bulb, trimmed, cored, and thinly sliced with fronds reserved for garnish
05 - 1 small red onion, very thinly sliced

→ Herbs & Extras

06 - 2 tablespoons fresh mint leaves, torn
07 - 2 tablespoons pomegranate seeds, optional

→ Vinaigrette

08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon white wine vinegar or champagne vinegar
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - In a small bowl, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
02 - Arrange the blood orange, navel orange, and grapefruit slices on a large serving platter.
03 - Scatter the fennel and red onion slices evenly over the citrus.
04 - Drizzle the vinaigrette evenly over the salad.
05 - Garnish with torn mint leaves, reserved fennel fronds, and pomegranate seeds if using.
06 - Serve immediately, or chill for up to 30 minutes before serving for enhanced flavor development.

# Expert Advice:

01 -
  • The unexpected pairing of anise-flavored fennel with sweet-tart blood oranges creates a flavor combination that wakes up your taste buds after heavy winter meals.
  • You can prepare it in less than 20 minutes with just a knife and cutting board, making it perfect for those evenings when cooking feels overwhelming but you still want something fresh.
02 -
  • Slicing the red onion paper-thin is crucial after I once ruined the salad with chunks of onion that completely overpowered the delicate citrus.
  • Assembling the salad just before serving preserves the crispness of the fennel, which I learned the hard way after making it hours ahead for a dinner party only to find soggy vegetables.
03 -
  • Supreme your citrus over a bowl to catch all the juice, then whisk it into your vinaigrette for an intensified flavor that doesnt waste a drop of goodness.
  • Use a mandoline to slice the fennel and red onion if you have one, as the paper-thin consistency completely transforms their texture and how they integrate with the other ingredients.

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