I love it when a salad is as beautiful as it is delicious. And this salad is a stunner.
Ruby red and glistening, slices of blood orange cozy up with spiced carrot and fennel, salty olive bits, and wispy fennel fronds in a tangle of peppery arugula. Before reaching the salad, the carrots and fennel are dusted with crushed cumin, coriander, fennel seed and cayenne pepper, then roasted until tender and caramelized. The dressing here is a lemon vinaigrette spiked with garlic and blood orange zest. My Roasted Carrot, Fennel and Blood Orange Salad is bold, spicy and incredibly satisfying. This sophisticated salad would be perfect for a special occasion (Mother’s Day or Easter brunch), or any evening you just want to treat yourself. Continue reading for the recipe.