Blood Orange, Fennel and Pomegranate Salad

It’s blood orange season! Blood oranges come in season from December to around April, coinciding a little with fennel season which is fall and winter. And while both fennel and blood oranges are in season, that obviously means that a blood orange and fennel salad is on the cards! This salad is fresh and satisfying during this dreary winter time, and goes perfectly with some salmon, avocado and eggs for brunch! The fresh citrus flavors will help you get out of that winter slump!

Ok, so I know everyone here knows how to make a basic salad. Chop up some veg and fruit and mix it all together. But this is the video for you if you like ASMR cooking, ASMR kitchen videos, relaxation videos or “oddly satisfying” videos. Watch it for the relaxation value, take your mind off work, studying, not being able to sleep, or any other stresses/insomnia and just let your mind wander while you watch me chop and plate up. 

Blood Orange, Fennel and Pomegranate Salad

(Makes enough for a side-dish for 3-4)

1 large fennel
3 blood oranges
Seeds from 1/2 pomegranate
A few sprigs of dill
Freshly ground black pepper

Slice the fennel finely, or use a mandolin.

Cut or supreme/filet the blood oranges. 

De-seed the pomegranate (I use the “water method”). Reserve the other half of the seeds for a different recipe. 

Plate it all up, decorating with a few sprigs of dill. Adorn with pomegranate seeds and freshly ground black pepper. 

Optional: drizzle on some extra virgin olive oil or squeeze a bit of blood orange juice over the salad