Winter Citrus Salad Blood Orange

My friend Mara served this salad at a January dinner party, and I honestly couldnt stop thinking about it for weeks. She had blood oranges from her grandmother's tree and that gorgeous fennel from the farmers market, something about the combination felt like eating sunshine in the dead of winter. I've made it twelve times since, tweaking tiny things here and there, but the magic is really in letting those beautiful citrus colors shine.

Last February I brought this to a potluck when everyone was feeling the winter blahs heavy. People kept asking what was in the dressing, like I'd invented some secret potion, but really it's just about using good ingredients and not overthinking it. Now it's my go-to when I need to remind people that fresh produce actually exists in winter.

Ingredients

• Blood oranges: Their deep red color makes this salad absolutely stunning and they have this lovely berrylike sweetness that regular oranges just cant match
• Navel orange: Adds classic citrus sweetness and balances the more intense blood orange flavor
• Pink grapefruit: Brings a beautiful tartness that keeps the salad from being too sweet
• Fennel bulb: Creates this amazing crunch and subtle anise flavor that pairs perfectly with citrus
• Arugula or mixed greens: Adds peppery bite and makes the salad feel substantial enough for a light lunch
• Shallot: Gives a gentle sharpness that cuts through the sweet citrus
• Extra-virgin olive oil: Use the good stuff here because it really carries the dressing
• Fresh lemon juice: Adds brightness that helps wake up all the other flavors
• Honey or maple syrup: Just a touch helps balance the acid and ties everything together
• Dijon mustard: The secret ingredient that makes the dressing actually coat the greens instead of sliding right off
• Toasted pistachios or almonds: Bring this lovely nutty crunch and look gorgeous scattered on top
• Fennel fronds: Don't throw these away, they're beautiful as garnish and add a fresh pop of flavor

Instructions

Whisk up the dressing first:

I always do this in a small mason jar so I can shake it instead of actually whisking, but either way you want it completely emulsified and slightly thickened.

Get your greens ready:

Spread them across your prettiest platter or biggest salad bowl, giving yourself room to layer everything beautifully.

Arrange the citrus:

This is where you make it gorgeous, overlap those blood orange rounds and grapefruit segments so people can see all those gorgeous colors.

Add the fennel and shallot:

Scatter them kind of randomly, no need to be too perfect here, you want it to look abundant and plentiful.

Drizzle with love:

Pour that dressing evenly over everything, maybe save a tiny bit to pass at the table if people like more.

Finish with the good stuff:

Sprinkle those toasted nuts and fennel fronds like you're finishing a painting, little touches everywhere.

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My sister claimed she hated fennel until she tried this salad, something about how the citrus mellows out that anise flavor. Now she texts me every winter asking when blood orange season starts again, which I count as a personal victory.

Making It Your Own

Sometimes I'll add crumbled goat cheese or feta if I'm serving this as a main course with some crusty bread. The creamy cheese plays so nicely against all that bright acid and crunch.

The Mandoline Question

Invested in a mandoline last year just for this salad, honestly it changed everything about how thin I can get those fennel slices. But if you don't have one, just use your sharpest knife and take your time.

Perfect Timing

This salad comes together in about fifteen minutes but tastes like something that took way more effort and planning. I love dishes that make me look like I have my life completely together.

• Prep the dressing up to two days ahead and keep it in the fridge
• Slice the citrus earlier in the day but keep it separate from the greens
• Toast your nuts in advance so they're ready to scatter at the last minute

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There's something almost magical about eating this in January when everything outside feels gray and dormant, like you're getting a sneak peek of all the brightness that's coming.

Recipe FAQs

→ What types of citrus are used in this salad?

Blood oranges, navel oranges, and pink grapefruit provide a sweet and tangy variety of citrus flavors.

→ How should the fennel be prepared?

Trim, core, and thinly slice the fennel bulb; reserve fronds for garnish to add fresh herbal notes.

→ Can the nuts be substituted for allergies?

Yes, toasted pumpkin seeds can replace pistachios or almonds to accommodate nut-free diets.

→ What dressing complements this salad?

A simple mix of extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper creates a balanced, tangy dressing.

→ Is this dish suitable for gluten-free diets?

All ingredients are naturally gluten-free, making it appropriate for gluten-sensitive individuals.

→ How can extra flavor be added to the salad?

Adding crumbled goat cheese or feta provides a creamy contrast, though dairy-free options should omit this.