Spinach Salad with Fennel and Blood Oranges

blood orange salad
Photo: Quentin Bacon

An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.


  • 3 blood oranges

  • Juice of 1 lemon

  • 2 tablespoons sherry vinegar

  • ½ teaspoon coarse salt

  • Freshly ground pepper

  • 3 slices bacon

  • 1 bulb fennel, very thinly sliced

  • 16 cremini mushrooms, very thinly sliced

  • 1 red onion, very thinly sliced

  • 6 ounces baby spinach


  1. Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.

  2. In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

  3. In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

Cook's Notes

If fresh is unavailable, look for packages of pre-washed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

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