Pistachio Blood Orange & Fennel Salad Recipe
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.
Servings: 4
Calories: 122kcal
Ingredients
Citrus Vinaigrette:
- 1 Tablespoon olive oil
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon honey (Make It Whole30 with substitution in Recipe Notes)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon blood orange zest (zest one of the oranges for the salad before cutting it into segments)
Fennel Salad:
- 1 pound 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
Instructions
Citrus Vinaigrette:
- 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.
Fennel Salad:
- 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.
Notes
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.
Nutrition
Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 581mg | Fiber: 5g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 1mg