Pistachio Blood Orange & Fennel Salad is an easy salad recipe that’s both refreshing and seasonal with citrus ingredients. Blood oranges flavor the citrus vinaigrette and are a bright addition to the pistachios and fennel salad. An easy recipe for a salad that can also be Whole30 with just one simple substitution.
Fennel Salad Recipe
Crisp slices of fresh fennel with a hint of licorice flavor combine with the raspberry-citrus notes of blood oranges making Pistachio Blood Orange & Fennel Salad a welcome addition to any meal. Add in the crunch of pistachios and a homemade citrus vinaigrette and you’ll want to make this salad every night of the week!
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Make It Whole30 with just one simple substitution! Prepare recipe as directed substituting date paste for the honey. A 1:1 substitution is the ideal swap.
Blood orange season is in full swing from December through May but once the season is over you can substitute your favorite available citrus….navel orange, clementine or tangerine….because you’ll want to keep making Pistachio Blood Orange & Fennel Salad long after the season has ended! Read All About Blood Oranges and become a citrus expert!
Ingredients you will need to make this recipe
- olive oil
- apple cider vinegar
- Dijon mustard
- kosher salt
- black pepper
- blood oranges
- fennel bulb
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Pistachio Blood Orange & Fennel Salad is an easy salad recipe that's both refreshing and seasonal with citrus ingredients. Blood oranges flavor the citrus vinaigrette and are a bright addition to the pistachios and fennel salad. An easy recipe for a salad that can also be Whole30 with just one simple substitution.
- 1 lb. fennel bulb
- 1 small shallot, thinly sliced, about 1/4 cup
- 2 blood oranges, peeled and cut into segments, 1 cup
- 1/4 cup shelled pistachios
In small bowl combine olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt and pepper until blended. Stir in blood orange zest and reserve.
Trim fennel bulb, reserving 1 Tablespoon chopped fennel fronds. Thinly slice remaining fennel bulb and arrange on serving platter.
Top with orange segments, shallots and pistachios.
Drizzle with reserved dressing and sprinkle with reserved chopped fennel fronds.
Makes 4 servings.
TIP: Prefer a chopped salad? Just chop the trimmed fennel bulb, add shallot, orange segments and pistachios. Toss with dressing until evenly coated and sprinkle with the chopped fennel fronds.
Make It Whole30: Prepare recipe as directed substituting date paste for the honey.