Blood orange and fennel salad, with maple and blood orange dressing.

This fresh and light salad is the perfect way to highlight the beautiful blood orange flavors and colours.  Blood oranges taste fantastic with fennel, fresh dill and the slightly sweat dressing that ties the salad all together.


-x3 blood oranges

-x1 fennel bulb

-2 good handfuls of rocket

-1 tbsp pistachio nuts chopped

-1/4 bunch of dill fronds (roughly chopped)


-Juice of 1 blood orange

-1tbsp fine chopped dill

-1 tbsp maple syrup

-1tbsp white wine vinegar

-2 tbsp olive oil

-1 small clove of garlic (optional)

-Pinch of salt and pepper


Using a mandoline slicer, finally slice the fennel bulb and place in a mixing bowl a long with the rocket and dill fronds roughly chopped up. Using a paring knife cut the skin off the blood oranges and slices them in to thin slices. Add the blood oranges to the salad when serving to prevent the salad going pink while you make the dressing.

To make the dressing, place all the ingredients into a small jar with a lid and shake well. If you prefer a slightly sweater dressing add a little extra dash of maple syrup and adjust to your taste.

Dress the salad and serve on a flat plate to show off the lovely colours of the blood oranges peaking through the salad. 

Serve with the roughly chopped pistachio nuts sprinkled over the top.

Created for Harris Farm https://www.harrisfarm.com.au/