Burrata, Blood Orange & Fennel Salad

Name: Burrata, Blood Orange & Fennel Salad
Yield: 4
Ingredients: 2 blood oranges, peeled and sliced into rounds; 2 navel oranges, peeled and sliced into rounds; 1 large fennel bulb, finely shaved (reserve fronds for garnish); 1 ball fresh burrata; ⅓ cup pistachios, lightly toasted and roughly chopped; 3 tbsp extra virgin olive oil; 2 tsp raw honey (to taste); 2 tbsp Chief Unflavoured Collagen Protein [optional]; Sea salt &amp; black pepper to taste; Freshly cracked black pepper (optional)

Updated on December 19, 2025 • Time to read: 1 minute

By Laura Saunders

Burrata, Blood Orange & Fennel Salad

Laura Saunders

Author

Laura Saunders

Servings

When it comes to festive entertaining, we’re all about dishes that look impressive but take minimal effort, and this salad delivers every time. Vibrant blood oranges bring colour and freshness to the table, while crisp fennel, creamy burrata and toasted pistachios add texture and indulgence without heaviness. We love to enjoy this alongside turkey, leg ham, or king prawns with our loved ones.

Ingredients

2 blood oranges, peeled and sliced into rounds
2 navel oranges, peeled and sliced into rounds
1 large fennel bulb, finely shaved (reserve fronds for garnish)
1 ball fresh burrata
⅓ cup pistachios, lightly toasted and roughly chopped

Dressing

3 tbsp extra virgin olive oil
2 tsp raw honey (to taste)
2 tbsp Chief Unflavoured Collagen Protein [optional]
Sea salt & black pepper to taste
Freshly cracked black pepper (optional)

Directions

Arrange the blood orange and navel orange slices on a large platter, layering with the shaved fennel.
Gently tear the burrata and nestle it through the salad.
Scatter over the toasted pistachios.
Combine the dressing ingredients, and drizzle generously with olive oil and raw honey.
Finish with a pinch of sea salt, cracked pepper and reserved fennel fronds.
Serve immediately while fresh and vibrant.

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