A bright, vibrant festive blood orange salad layered with shaved fennel, radicchio, crispy prosciutto, pistachios and a simple mustard-and-olive-oil dressing. Loaded with contrasting flavours and textures, this easy salad is striking on the plate and ideal for holiday entertaining.
Quick recipe overview
- Flavour – sweet, juicy oranges balanced by bitter radicchio, salty prosciutto and sharp Pecorino, all finished with a bright mustard dressing.
- Texture – soft orange segments, crisp chicory leaves, crunchy pistachios and crisped prosciutto make every bite interesting.
- Perfect for – weeknight dinners or special occasions — it looks impressive and comes together quickly.
- Serve with – simple nibbles or antipasti to complement the salad.
At holiday time I want salads that are generous with flavour and satisfying to eat. This winter citrus salad delivers: bright citrus, aniseed fennel, bitter chicory and salty prosciutto, brought together with a tangy, slightly sweet dressing.
This version riffs on the classic Sicilian fennel-and-orange salad, using blood oranges (or similar) for colour and adding pistachios and Pecorino to make it more substantial while keeping the preparation very simple.
Use the best seasonal produce you can find. Ingredients can be adjusted to taste and it’s straightforward to assemble.
Ingredient notes
- Blood oranges – Blush or Cara Cara oranges also work well; choose what’s freshest.
- Chicory – Red chicory (radicchio) adds dramatic colour; white chicory, endive, arugula or spinach are fine alternatives if you prefer milder bitterness.
- Mustard – Whole-grain mustard gives texture; Dijon is a good substitute.
- Honey – Any runny honey works to balance the dressing.
- Herbs – Fresh mint is recommended; basil can be used if preferred. Avoid dried herbs for this salad.
Visual walk-through of the recipe
Step 1 – Fry the prosciutto briefly in a little olive oil until it’s lightly golden. Drain on paper — it crisps as it cools.
Step 2 – Trim chicory and fennel. Thinly slice the fennel. Peel and slice the oranges into rounds and arrange everything on a serving platter.
Step 3 – Scatter the crispy prosciutto over the assembled salad, then add pomegranate arils, Pecorino shavings and chopped pistachios.
Step 4 – Whisk the dressing until emulsified, drizzle over the salad, top with chopped mint and serve.
Recipe tips and FAQs
- If chicory is too bitter – swap for arugula or baby spinach for a milder base.
- For best texture – slice the fennel as thinly as possible so it blends with the leaves and orange segments.
Most components can be prepped ahead except the fennel, which oxidises quickly. Cut the fennel just before serving or keep slices in iced water with a splash of lemon to preserve colour.
Yes. Omit the prosciutto and use a vegetarian-friendly cheese in place of Pecorino.
More delicious salads to try
Salads
A Winter Salad – Spinach, Apple, Gorgonzola & Candied Walnuts
Salads
Warm Farro Salad with Butternut Squash and Gorgonzola
Salads
Eggplant Farro Salad with Chicory and Prosciutto
Sides
Sicilian Fennel and Orange Salad
If you try this festive salad, please rate the recipe and leave a comment to share how it turned out — feedback is always welcome.
Step By Step Photos Above
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A Festive Salad with Blood Orange, Fennel and Crispy Prosciutto
By Emily
Ingredients
- 2–3 blood oranges (or regular oranges)
- 1 medium fennel bulb, thinly sliced
- 2–3 small red chicory (endive) or radicchio
- Pomegranate, for topping
- Small handful unsalted pistachios, roughly chopped
- 100g (3.5 oz) prosciutto
- Pecorino Romano, for shavings
- 5–6 fresh mint leaves, finely chopped
- 1/2 tbsp olive oil (for frying)
Dressing
- 1 tsp whole-grain mustard
- 1/2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp runny honey
- Salt and pepper, to taste
Instructions
- Heat a large pan over medium heat with 1/2 tablespoon olive oil. Fry prosciutto until lightly golden on each side. Drain on kitchen paper to crisp as it cools.
- Trim the oranges: cut off the ends and remove peel, then slice into rounds. Trim fennel and cut into very thin strips.
- Wash, dry and trim chicory leaves and arrange them on a serving plate. Layer orange rounds and fennel over the leaves, then scatter pomegranate arils.
- Top with crispy prosciutto, shaves of Pecorino Romano and chopped pistachios.
- Whisk together mustard, red wine vinegar, honey and olive oil until emulsified. Season with salt and pepper, drizzle over the salad, finish with chopped mint and serve immediately.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are assumed medium unless noted.
- Recipes are developed using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
| Carbohydrates: 7 g
| Protein: 5 g
| Fat: 20 g
Nutrition information is automatically calculated and is an approximation.
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