Last week I branched out and grabbed a couple of items at the store I don’t usually buy- blood oranges and fennel. I love the flavors of both, but don’t find myself using them often in my recipes.
I was craving a really good salad that’s easy to make, and this blood orange salad was everything I wanted and more.
Its colors are gorgeous, and it’s filled with nourishing ingredients like tuscan kale, shaved fennel, blood oranges, and avocado.
Even with the temperature dropping, I always crave salads during the week as a light meal or side dish. I love to combine different textures and colors to create the perfect, satisfying salad.
I served this with a side of salmon for dinner, and served the leftovers as a light lunch during the day.
What you’ll need to make this vibrant blood orange salad
- Kale- I love choosing tuscan kale for my salad base, but you can use any variety of kale or other greens
- Shaved fennel- the fennel adds the most delicious flavor, and is a good source of fiber
- Blood oranges- their bright and vibrant color truly shine in this salad, and add the most delicious sweet citrus flavor
- Avocado- when choose avocado for a salad make sure its soft but slightly underripe, so that it doesn’t turn to mush!
- Feta cheese- you can swap any cheese of your choice, or leave it out to make this vegan!
- Pistachios- slivered almonds or walnuts would also be good options for this salad
- Homemade maple balsamic vinaigrette
The key to any good salad is to dress the base before adding the toppings- especially when using kale. Massaging half of the dressing into the kale breaks down its fibers and makes it easier to chew.
This salad is a great make-ahead option because it stays fresh in the fridge for up to 5 days without getting completely soggy.
It’s simple to make, packed with delicious flavors, and so vibrant. You guys are going to love it!
What to serve with your blood orange salad:
Everything Crusted Salmon Bites
Lemon Pepper Tofu
Lemon Parmesan Crusted Fish
Creamy Pumpkin Pasta Sauce
Blood Orange Kale Salad with Fennel and Avocado
Ingredients
- 1 bunch of tuscan kale, about 4 cups chopped
- 1 bulb of fennel
- 2 blood oranges, peeled and sliced
- 1/3 cup pistachios, coarsely chopped
- 2 large avocado, sliced
- 4 oz feta cheese
Maple Balsamic Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 2 tsp pure maple syrup
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Prepare your salad dressing by whisking together all of the dressing ingredients in a small bowl.
- To slice the fennel, remove the stalks and cut the bulb in half. Remove the core, and use a mandolin or vegetable peeler to thinly shave it into strips. You can also use a sharp knife.
- Chop your kale and add it to a large salad bowl. Pour half of the dressing over the kale and massage it in using your hands or tongs.
- Layer the kale with the shaved fennel, sliced avocado, oranges, feta cheese and pistachios. Top with the remaining dressing and toss together.
- The salad will stay fresh in the fridge for up to 3 days.
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