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+ servings

Blood Orange and Fennel Salad with Feta

The Hanging Spoon
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Gluten-free, Vegetarian
Servings 4 appetizer portions

Ingredients
  

  • 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 tablespoon extra virgin olive oil
  • kosher salt
  • pepper

Instructions
 

  • Place arugula, fennel and olives in a medium sized salad bowl and set aside.
  • Squeeze the juice from one whole orange into a small bowl.
  • Whisk in the olive oil and add a good pinch of salt and pepper.
  • Pour the dressing into the salad bowl and gently combine.
  • Set salad onto salad plates then top with orange slices, feta and fennel fronds for garnish.
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