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Overhead view of caramelized roasted fennel wedges, ruby blood orange slices, feta, and pistachios on a white platter

Roasted Fennel Salad with Blood Orange and Pistachios

Caramelized roasted fennel wedges tossed with blood orange, feta, and toasted pistachios in a honey citrus dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 242
Ingredients Method Notes

Ingredients
  

Roasted Fennel
  • 2 fennel bulbs large (about 700 g total); trimmed, cut into wedges through the core
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Dressing
  • 2 tbsp blood orange juice reserved from segmenting the oranges below
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1/4 tsp salt
Salad Assembly
  • 3 blood oranges medium; peeled and sliced into rounds
  • 1/2 red onion small; thinly sliced
  • 100 g feta crumbled
  • 40 g pistachios toasted and chopped
  • fresh mint a small handful; torn
  • 60 g arugula (about 2 cups); optional base

Method
 

Roast the Fennel
  1. Heat the oven to 425 F / 220 C. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment.
  2. Trim the fennel bulbs and cut each into 6 to 8 wedges through the core so the layers hold together. Toss on the sheet pan with 3 tbsp olive oil, salt, and pepper.
  3. Spread the wedges cut-side down in a single layer. Roast for 25 to 30 minutes, flipping once at the halfway mark, until the edges are deep golden and the centers are tender when pierced with a knife.
Make the Dressing and Prep the Fruit
  1. While the fennel roasts, slice the top and bottom off each blood orange and peel away the pith with a paring knife. Slice into rounds over a bowl to catch the juice, reserving 2 tbsp of juice for the dressing.
  2. Whisk the reserved orange juice, red wine vinegar, honey, 2 tbsp olive oil, and 1/4 tsp salt together in a small bowl until combined.
  3. Toast the pistachios in a dry 8-inch / 20 cm skillet over medium heat for 3 to 4 minutes, shaking the pan often, until fragrant. Cool slightly and chop.
Assemble the Salad
  1. Scatter the arugula over a platter. Arrange the warm roasted fennel, blood orange slices, and sliced red onion on top.
  2. Drizzle the dressing evenly over the salad. Scatter feta, toasted pistachios, and torn mint over the top.
  3. Serve while the fennel is still warm, within 15 minutes of assembling, so the greens don't wilt under the citrus juice.

Notes

  • Roast fennel wedges cut side down first for the best caramelization
  • Salt fennel before roasting, not after, for deeper flavor
  • Segment oranges over a bowl to save every drop of juice
  • Toast pistachios separately, they burn fast in a hot pan