Blood Oranges, Fennel and Pomegranate Salad
from Havoc in the Kitchen

Name: Blood Oranges, Fennel and Pomegranate Salad
Prep time: 10M
Cook time: 5M
Total time: 15M
Ingredients: 1 - 1,5 cup arugula; 1 fennel bulb, sliced; 2-3 blood oranges, peeled and segmented (reserve juice for dressing); ½ cup pomegranate kernels; ¼ cup roasted hazelnuts, roughly chopped; 2 tablespoons blood orange juice; 1 tablespoon balsamic vinegar; sea salt, to taste; black pepper, to taste

You need 9 Ingredients

black pepper, to taste

sea salt, to taste

1 tablespoon balsamic vinegar

2 tablespoons blood orange juice

¼ cup roasted hazelnuts, roughly chopped

½ cup pomegranate kernels

2-3 blood oranges, peeled and segmented (reserve juice for dressing)

1 fennel bulb, sliced

1 - 1,5 cup arugula

Showing 2 out of 4 Steps

In a small cup combine the orange juice, balsamic, salt and pepper and whisk with a fork until the salt is dissolved.
In a bowl combine the arugula, fennel, pomegranate kernels, and oranges.

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Havoc in the Kitchen