Blood Orange and Fennel Salad with Feta
Recipe type: Salad
Cuisine: Vegetarian, Gluten-Free
Prep time: 
Total time: 
Serves: 4 appetizer portions
  • 4 loosley packed cups of arugula
  • 3 blood oranges (2 oranges peeled and sliced into rounds, one orange for the juice)
  • 1 large fennel bulb (or 2 small) sliced very thin** (reserve some of the fronds for garnish)
  • ¼ cup kalamata olives
  • 2 oz. crumbled feta cheese
  • 3 tbsp extra virgin olive oil
  • kosher salt
  • pepper
  1. Place arugula, fennel and olives in a medium sized salad bowl and set aside.
  2. Squeeze the juice from one whole orange into a small bowl.
  3. Whisk in the olive oil and add a good pinch of salt and pepper.
  4. Pour the dressing into the salad bowl and gently combine.
  5. Set salad onto salad plates then top with orange slices, feta and fennel fronds for garnish.
Recipe by The Hanging Spoon at