A delicious winter salad featuring blood oranges and balsamic vinegar. A perfect balance of sweet and savory, the flavors in this salad are fresh, bright, and just what you need to shake the late winter blues!
I think I might have a bit of a blood orange obsession and for good reason. These gorgeous red-fleshed oranges only appear for a short time every year, so I like to use them in as many things as possible when I find them. They’re great for anything from smoothies to cocktails to sweet treats.
I find that blood oranges lend themselves especially well to salads, with their acidic quality perfectly balancing the earthy, green leaves. When I find all the winter citrus varieties available at the same time, I’ll throw them into a winter citrus salad, but sometimes I like to enjoy a variation where the flavor of blood oranges is allowed to shine through on its own.
This time around, I’m sharing a recipe that showcases these beauties in all their glory – a Blood Orange Salad with a Balsamic Vinegar Dressing. It’s the perfect blend of sweet and savory, with fresh, bright flavors that are just what we need to shake off the winter blues. Plus, it’s a breeze to whip up, which is always a win in my book.
Key Ingredients
Blood Orange. Look for blood oranges that are firm and heavy for their size, with a rich, vibrant color skin.
Salad Greens. Opt for hearty, cold-tolerant greens like baby kale, spinach, and arugula, which are likely to be the freshest seasonal options in these late winter days.
Balsamic Vinegar. The regular old grocery store balsamic vinegar will do in a pinch, but it you want to know what it’s supposed to taste like, try this brand. It goes especially well with fruit. And this may go without saying, but choose the best available extra virgin olive oil as well. You won’t regret it.
Sprouts. Choose indoor-grown sprouts or microgreens such as alfalfa, broccoli, or pea shoots for the freshest, seasonal choice. Stay in touch with your favorite farmer’s market vendors as many of them grow microgreens through the winter months.
How to Make It
Getting this salad onto your plate is as easy as it gets. First things first, let’s talk salad greens – grab your favorite mix. I’m a fan of anything from the crunchy bite of kale to the softness of spinach. The choice is yours, and there’s no wrong answer when it comes to packing in those nutrients.
Now, for the star of the show – the blood orange. To make the most of this recipe, I suggest supreming the orange. If you’re scratching your head wondering what in the world that means, don’t worry, it’s simpler than it sounds. Supreming is just a fancy way of cutting out the segments of the orange without any of the membrane or pith (the one thing that still sometimes turns me off of citrus). This technique gives you nothing but the juicy, sweet flesh of the fruit, making each bite of the salad a pure delight. Here’s a quick video that demonstrates the technique.
With the orange cut up, you can now toss the greens in a light dressing of balsamic vinegar and olive oil – just enough to coat them with a hint of sweetness and tang. Lay those beautifully supremed blood orange slices atop the greens, adding a pop of color and a burst of flavor. Thinly slice some red onion for a bit of bite, sprinkle over a generous handful of mixed nuts and seeds for crunch, and don’t forget the creamy avocado slices for that smooth finish.
There you have it – a Blood Orange Salad that’s as easy to make as it is enjoyable to eat. It’s the perfect dish to remind us that, even in the depths of winter, we can enjoy the fresh, bright flavors of the season.
This salad is best when it’s eaten immediately after being prepared. However, if you need to, you can store the salad ingredients in an airtight container in the refrigerator for 3-5 days.
Blood Orange Salad
Ingredients
- 1 blood orange
- 2-4 large handfuls salad greens (of your choice)
- 1/4 red onion
- 1 avocado
- 4 tbsp mixed nuts and seeds
- 1 tbsp balsamic vinegar
- 1 tsp olive oil extra virgin
- fresh sprouts or microgreens (for topping)
Instructions
- Place the greens in the bottom of your salad bowls. Whisk together the balsamic vinegar and olive oil and toss with the salad leaves.
- Slice the blood oranges and chop off the skins. Slice into pieces and arrange on top of the leaves. Finely slice the red onion and sprinkle a few pieces on top.
- Sprinkle over the mixed nuts and seeds, the sprouts and slice up the avocado to finish.
- Serve immediately.
Nutrition
Images by Lauren Caris Short.
