Blood Orange Fennel Pomegranate Salad is easy to make, refreshing, and delicious salad that is packed with winter flavours!Jump to Recipe
This post was originally published in March 2015 (Indeed, this was one of my first recipes on the blog!) I updated photos and slightly altered the recipe; however, the post itself remains the same. I have also added a few photos of Daisy, even though this salad wasn’t up to her alley (No prosciutto, no shrimp, etc.)
Oh, blood oranges!
If I were a poet, I would write a piece of poetry or better an ode to blood oranges.
Unfortunately, I am not a poet at all.
I am not an artist or composer either.
So, let’s hope somebody will do that instead of me, sooner or later. Really, they (blood oranges) deserve that.
In the meanwhile, I can contribute in a way I am familiar with – cooking.
Ironically, until last year I was not paying much attention to them. I did make a lot of salads with oranges, but I had never incorporated a few blood-colored in them. Ridiculous, eh?!
That epic event happened last year. Moreover, I was so in love with them that I tried some combos I had a skeptical eye at, for example, roasted beets and blood oranges.
This year I anticipated the season of blood oranges by developing some ideas in advance and, to be honest, I am absolutely satisfied with my planning. We have tried a number of fabulous salads. Plus, I incorporated them in pancakes and donuts and hopefully I will be able to post the results on here (I have not sorted out the pictures yet and don’t know If I got any decent).
I guess I am about to wrap this season up but, as I mentioned, I am happy with the results. And I have already started planning for the next year. Kidding, though. But I’ve found one recipe for amazing and luscious blood orange bars. Let’s get our fingers crossed!
Anyway, it is still the season happening, and I promise to be posting quite a number of lovely blood orange recipes. Any objections? Good. Proceed!
Blood Orange Recipes on Havocinthekitchen
Blood Orange Fennel Pomegranate Salad
Today I’ve got a simple but delicious Blood Orange Fennel Pomegranate Salad. The combo is just amazing one. Let’s count together: blood oranges, fennel, arugula, and hazelnuts. It is so succulent due to orange juice that almost does not require any dressing. Well, some good balsamic never hurts.
Oh, I am getting hungry. Shall I better write the recipe, all right?:)
By the way, today we had another blood oranges and fennel salad, and it was amazing. But this is a story of another blog post. Stay tuned, okay?
Blood Orange Fennel Pomegranate SaladCourse: Salads
2as main course
This Blood Orange Fennel Pomegranate Salad is easy to make, refreshing, and delicious salad that is packed with winter flavours!
1 – 1,5 cup arugula
1/3 to 1/2 medium fennel bulb, shaved
2-3 blood oranges, peeled and segmented (reserve juice for dressing)
1/4 cup pomegranate kernels
1/4 cup roasted hazelnuts or other nuts, roughly chopped
1/2 tsp. balsamic vinegar
optional: salt and pepper
- In a bowl combine the arugula, fennel, pomegranate kernels, and oranges.
- Drizzle with the reserved orange juice and balsamic. If you are using salt and pepper, in a small cup combine the orange juice, balsamic, salt and pepper and whisk with a fork until the salt is dissolved.
- Divide between two plates, sprinkle with the hazelnuts and enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.