A couple of weeks ago I shared the recipe for my easy blood orange vinaigrette and today I am sharing the perfect recipe to accompany it. This delicious blood orange and arugula salad is the perfect winter salad. The sweetness of the blood orange is complimented by peppery arugula and the mild anise flavor of fennel. Not only does it taste great, it looks stunning. A real centerpiece for any dinner or lunch spread.
Blood orange and arugula salad ingredients
This salad is comprised of just five simple ingredients. The flavors are complimentary and fresh.
- Fresh blood oranges
- Arugula
- Fennel (both the bulb and fronds)
- Goat cheese crumbles
- Sliced almonds
Making the salad
There really aren’t a lot of complicated steps in this salad. The two most ‘technical’ steps are slicing the blood orange and fennel bulb. I would recommend peeling the blood orange whole before you start slicing. I like to slice mine in full rounds for a more dramatic presentation. Wedges, or supremes (if you’re fancy) both also work.
The fennel is best sliced thin. Fennel has a mild anise flavor and can be overpowering. A mandoline is the most effective tool to ensure even, thin slices. If you do not have a mandoline a sharp knife will also work.
Once you have the ingredients prepped all that is left to do is put them all in a bowl! I think to start with a base of arugula and build from there. The order you add the ingredients won’t impact the flavor, but I like to add my blood oranges last for presentation purposes.
Love blood orange?
Check out these other blood orange recipes from my archives.
Did you try this blood orange and arugula salad? Let me know your thoughts in the comments below. I would also love to see your photos on social. Tag me @mandy.macc.bakes.
Blood Orange and Arugula Salad
Description
This blood orange and arugula salad is both sweet and peppery. It only requires five simple ingredients to put together and pairs perfectly with balsamic based dressings. It is a beautiful centerpiece for your table.
Ingredients
Instructions
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Wash and dry the baby arugula and place in a large serving bowl.
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Thinly slice the white of the fennel bulb using a mandoline or sharp knife. Sprinkle the shaved fennel over arugula.
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Sprinkle goat cheese crumbles and sliced almonds over arugula and fennel bulb.
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Peel blood oranges and slice into rounds. Place on top of salad.
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Sprinkle small pieces of fennel fronds over top of the salad.
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Serve with your favorite dressing and enjoy! We recommend our blood orange vinaigrette.