This Winter Blood Orange Salad is paired with fennel, avocado, and chopped walnuts over a bed of greens. An oil-free blood orange vinaigrette pulls the flavors together for a bright and vibrant salad.
Winter Blood Orange Salad [Vegan]
For the Salad:
- 8 cups of spring greens
- 3 blood oranges
- 1 fennel bulb
- 1 avocado sliced thin
- 1/4 cup of chopped walnuts
For the Blood Orange Vinaigrette:
- 1 blood orange
- 2 tablespoons fresh lemon juice
- 1 clove of garlic
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- salt and pepper to taste
For the Salad:
- Wash greens. Pat dry.
- Cut three blood oranges into rounds. (Note: I left the rind on some of my oranges because I liked the look of it. You can remove the rind on all the oranges to make it easier to eat.)
- Chop fennel bulb into thin slices. Chop walnuts. Cut avocado into thin slices.
- Lay out the greens on a large platter. Top with fennel, orange slices, avocado, and walnuts. Set aside.
- Squeeze the juice of one blood orange into a bowl. I used my measuring cup so I could see how much juice I was getting. You’ll want about 1/4 cup of juice. If you have a little more or less from your orange, that’s fine.
- Squeeze 2 tbsp of fresh lemon juice into the container with orange juice.
- Add minced garlic clove, dijon mustard, maple syrup, and salt and pepper. Whisk to combine.
You can use any lettuce or leafy green you choose in this salad. I recommend using spring greens, spinach, romaine, or bib lettuce. When preparing your blood oranges, you can cut them into rounds, removing the peel. I think this shows off their beautiful color the best, but you can also cut the oranges into sections or bite sized pieces. Remove nuts if you prefer, or sub another nut. Pine nuts would work well too. When preparing your fennel, you’ll remove the long stems, then cut the bottom of the bulb and remove the core. Then cut thin slices lengthwise.