Fennel and Blood Orange Salad with Aperol Vinaigrette

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A crisp, citrusy salad balancing fennel's anise notes with Aperol's bittersweet tang. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs Fennel bulb, Blood oranges, Mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 Fennel bulb
• 2 Blood oranges
• 4 oz Mixed greens
• 1 tbsp Aperol
• 2 tbsp Extra-virgin olive oil
• 1 tsp White wine vinegar
• 1/4 tsp Dried orange zest

Instructions

1. Step 1: Thinly slice the fennel bulb using a mandoline and soak in ice water for 10 minutes to mellow its sharpness, then drain and pat dry.
2. Step 2: Segment the blood oranges by cutting between membranes, discarding white pith, and arranging on a plate.
3. Step 3: Whisk 1 tbsp Aperol, 2 tbsp olive oil, 1 tsp white wine vinegar, and 1/4 tsp dried orange zest until emulsified, then drizzle over mixed greens and fennel.
4. Step 4: Gently toss the salad with tongs until greens are evenly coated, then top with blood orange segments.