Happily Eat Your Greens With This Easy Salad Recipe

Photo: Courtesy of Kitchen Konfidence.
I love it when a salad is as beautiful as it is delicious. And, this salad is a stunner.
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Ruby red and glistening, slices of blood orange cozy up with spiced carrot and fennel, salty olive bits, and wispy fennel fronds in a tangle of peppery arugula. Before reaching the salad, the carrots and fennel are dusted with crushed cumin, coriander, fennel seed, and cayenne pepper, then roasted until tender and caramelized.
The dressing here is a lemon vinaigrette spiked with garlic and blood orange zest. This salad is bold, spicy, and incredibly satisfying.
Roasted Carrot, Fennel, And Blood Orange Salad
Recipe adapted from The New York Times.
Serves 4
Ingredients
1 pound carrots (3-4 large), peeled and trimmed (I used rainbow carrots here — pretty but not necessary.)
1 large fennel bulb, root end and stalks trimmed, fennel fronds reserved
1/4 cup extra-virgin olive oil, divided (2 tbsp for the carrots and fennel, 2 tbsp for the dressing)
1 tsp whole cumin seeds, lightly crushed
1 tsp whole coriander seeds, lightly crushed
1 tsp whole fennel seeds, lightly crushed
Kosher salt
Cayenne pepper
4 blood oranges
2 small garlic cloves, minced
2 tsp fresh lemon juice, plus more to taste
2 cups baby arugula
1/4 cup pitted kalamata olives, roughly chopped
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Photo: Courtesy of Kitchen Konfidence.
Instructions
1. Preheat oven to 425°F. Quarter each carrot lengthwise, and cut each length crosswise into 2-inch pieces. Cut fennel in half lengthwise, and cut each half into 4-5 wedges.
2. Place carrot and fennel in a medium bowl, and drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle over 3/4 of the lightly crushed cumin, coriander, and fennel seeds. Season with 2 pinches of kosher salt, then toss to coat and evenly distribute the spices. Transfer carrots and fennel from the bowl to rimmed baking sheet, and sprinkle with remaining crushed spices, another small pinch of salt, and a pinch of cayenne pepper. Place the baking sheet in the oven, and cook until carrots and fennel are tender and caramelized (20-25 minutes), tossing a few times to ensure even browning. Let the carrots and fennel cool completely before adding to the salad.
3. To make the salad dressing, finely grate the zest of 1 blood orange into a small bowl. Add garlic, lemon juice, 2 tablespoon extra-virgin olive oil, and a pinch of kosher salt, whisking to combine. Season to taste with additional kosher salt.
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4. Next, supreme (segment) the blood oranges. To supreme a blood orange, cut off the top and bottom just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the the peel and pith, following the curve of the fruit. Slice out each orange segment by cutting in towards the center of the fruit along the connective membranes. The segment should fall out on its own, but you can use your knife to help if needed. Repeat with remaining 3 oranges.
5. To assemble the salad, add carrots, fennel, arugula, and black olives to a serving bowl. Gently toss in salad dressing. Taste, then add more kosher salt and lemon juice if needed. Scatter blood orange segments and fennel fronds over top.