Even in the summer months, I am not normally a salad fan.
I often find that they can be a little dull, a little boring, and I rarely look forward to eating them.
However, in a bid to eat lighter, fresher and brighter foods – especially during these dreary winter months – I’ve decided to rekindle a love for salads!
This Blood Orange, Radicchio & Toasted Hazelnut Salad could actually convince most people to love salads, I think!
It is bursting with flavour thanks to those juicy, delicious in-season blood oranges (possibly my favourite fruit – I always go a bit crazy when they finally hit shops in January / February!), and has the perfect combination of textures – the soft, sweet fruit, the crunch from the radicchio, and the toasted hazelnuts.
To add to that fresh, delicious flavour, I made a simple salad dressing using freshly-squeezed blood orange juice, which works perfectly with all kinds of salads – and can be used in the summer, too, by switching out the orange for fresh lemon juice!
I also added some much-needed gut loving with some fresh fennel, which is a prebiotic and one of the healthiest foods you can eat to care for your tum.
All in all, I think we have a winner – and I may now declare myself to be a salad lover!
Blood Orange, Radicchio & Toasted Hazelnut Salad
- Serves 1 as a main or 2 as a side –
- Two blood oranges, peeled and sliced
- Zest one orange
- Two handfuls spinach
- One head radicchio, chopped
- Handful fresh parsley, chopped
- One head fennel, chopped and shredded
- Two handfuls toasted, chopped hazelnuts
- 3 tbsp pomegranate seeds
- For the dressing –
- Juice one orange (can be a blood orange)
- 2.5 tbsp olive oil
- 1-2 tbsp balsamic vinegar (to taste)
- 1-2 tsp maple syrup (to taste)
- Salt and pepper, to taste
- In a large bowl, toss together your salad ingredients.
- Whisk together your dressing ingredients, then drizzle over the salad. Serve immediately.