Blood Orange, Radicchio & Toasted Hazelnut Salad

blood orange salad

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!

Sam x

Blood Orange, Radicchio & Toasted Hazelnut Salad

Ingredients:

  • 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
  1. In a large bowl, toss together your salad ingredients.
  2. Whisk together your dressing ingredients, then drizzle over the salad. Serve immediately.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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