Blood oranges are in season around here and I’m loving it.  Some great friends of ours’ gave us a ton of blood oranges from their yard, so I’ve been looking for fun things to make with them.  I’m also always looking for good side salads to make with meals, so I was pretty excited when I stumbled upon this recipe.  Not only is it so pretty to look at/serve, but the different flavors mix so perfectly for a sweet and savory, blend.

Fennel, Arugula, Blood Orange Salad | Palms to Pines

  • 2 fennel bulbs, trimmed
  • 1/4 tsp. salt
  • 2 Tbs. red wine vinegar
  • 1/4 tsp. freshly ground pepper
  • 4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices
  • 4 cups loosely packed arugula leaves
  • 6 Tbs. extra-virgin olive oil


Halve the fennel bulbs lengthwise and, using a mandoline (I have this set from Williams Sonoma and love it) or a very sharp knife, cut the halves crosswise into paper-thin slices.Fennel, Arugula, Blood Orange Salad | Palms to Pines

In a large bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad and serve immediately.Fennel, Arugula, Blood Orange Salad | Palms to PinesServes 6 to 8.

Pro Tip: To make this crisp salad even more refreshing, slice the fennel just before serving rather than in advance, and keep the bulbs cold until just before slicing. Unless it is dressed, fennel will discolor if allowed to sit more than 20 minutes after slicing.Fennel, Arugula, Blood Orange Salad | Palms to Pines