citrus and fennel salad delight

citrus and fennel salad delight

During February the citrus fruits are full of flavors and zesty goodness providing a contrast to the chillier days of the season. When combined with the slightly sweet hints of fennel, this roasted citrus and fennel salad transforms into a dish that your taste buds will love, making it a perfect way to savor all that February has to offer.



  • 4 tablespoons Zimms EVOO
  • 2 blood oranges
  • 1 grapefruit
  • 1 fennel bulb
  • 1 red onion
  • 2 teaspoons honey
  • Salt and pepper to taste
  • A handful of fresh arugula or mixed greens
  • ¼ cup sliced almonds, toasted



  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice the blood oranges and grapefruit, removing any seeds. Cut the fennel bulb and red onion into thin slices.
  3. In a large bowl, gently toss the citrus slices, fennel, and red onion with 2 tablespoons of Zimms EVOO, honey, salt, and pepper.
  4. Spread the mixture evenly on a baking sheet lined with parchment paper and roast for about 20-25 minutes, or until the edges of the fennel and onions are caramelized and the citrus is slightly dried out.
  5. Allow the roasted ingredients to cool slightly, then transfer to a serving dish over a bed of fresh arugula or mixed greens.
  6. Drizzle the remaining 2 tablespoons of Zimms EVOO over the salad, add the toasted almonds, and give it a final seasoning of salt and pepper to taste.

Enjoy in good health!

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