Blood Orange Salad

Just Between Us: My Blood Orange Salad Obsession

So here’s the thing—I’m not really a Salad fanatic… except when it comes to this one, the Blood Orange Salad. I remember the first time I tried blood oranges (bought them by mistake honestly, thinking they were regular ones). Bit into one, almost jumped out of my skin—it’s like eating citrus all dressed up for a fancy party. Anyway, this Salad kind of sneaked into our family lunches; now, if I don’t toss it together at least once in citrus season, I get The Look from my partner. You know, the ‘you forgot the salad’ look? It’s real. Oh, and one time, the dog stole an orange wedge. We don’t talk about that day too much now…

Why You’ll Love This (Or, Why I Make It…A Lot)

I pull this recipe out when I’m tired of limp lettuce and want something that makes the table look like I’ve put in way more effort than I did. My family absolutely inhales this (pretty sure half the motivation is those zesty-sweet oranges). Plus, it’s the sort of thing you make, stand back, and go, “Dang, maybe I am a food stylist.” It’s also saved me, weirdly, when I’ve had like one cucumber left in the fridge and some random cheese—this salad never cares what you forget, it’s pretty forgiving. (Except that one time I tried using bottled orange juice. Never doing that again.)

What You’ll Need (a.k.a. The Stuff)

• 3-4 blood oranges: Sometimes I use cara caras if I can’t find the bloody ones. Plain old navels are fine, but just…not as dramatic.
• 2 handfuls arugula or baby spinach: There was a week where I used spring mix. It was, well, edible.
• 1 small red onion, thinly sliced: Or, as grandma says, “Just use the white one, nobody will notice.” They will. But it’s fine.
• ⅓ cup crumbled feta or goat cheese: I love feta—my sister swears by blue cheese but I think she’s just trying to cause trouble.
• A scatter of toasted pistachios (about a handful): Walnuts work, in a pinch. Even almonds.
• 2 tablespoons extra virgin olive oil: Any good glug will do. Don’t stress.
• 1 tablespoon white balsamic vinegar: Lemon juice can pinch hit, but it’s sharper.
• Salt & pepper to taste
• (Optional: A bit of pomegranate or a handful of mint leaves. Mint woke up the salad one time, now it’s a regular guest in spring.)

How I Actually Make This (Loosey-Goosey Directions)

1. First, peel the blood oranges. I usually cut off the top & bottom, then just slice away the peel so you lose as much of the pith as possible. The segments will look a little ragged but that’ll be fine for this; it’s not a beauty pageant!
2. Slice the oranges into rounds, and, if you like, halve those into half moons. (This is where I sneak a wedge, purely for quality control.)
3. Toss your greens into a low, wide salad bowl. Don’t fuss about arrangement—it’ll look wild and nice anyway, especially when the oranges go on top.
4. Place citrus rounds across the greens. Layer them like a thrown-together mosaic. Add the red onion slices (be as generous or stingy as you like—I love lots but apparently that’s ‘controversial’).
5. Crumble feta (or whichever cheese you’ve decided on) over everything. Chuck on the toasted pistachios.
6. Drizzle over the olive oil and balsamic. Now toss or just leave as-is—sometimes I don’t even mix it and just let people dig in (less washing up, too).
7. Season generously with salt and black pepper. Then, for good luck, add mint leaves or pomegranates, if you’re using them.

Some Honest Notes (From the Front Lines of My Kitchen)

• If you slice the onions way ahead, soak them in ice water. It takes the hum out. Well, most of it.
• I tried making the dressing separate with honey once; honestly, just drizzling over tastes fresher. Maybe that’s just me.
• Not all pistachios are created equal; the pre-shelled ones are weirdly chewy. If you can, toast whole ones, then do the hard work yourself.

Mix It Up (what’s worked and what…hasn’t)

• One time, swapped in chopped basil for mint—pretty tasty, absolutely no complaints from the peanut gallery.
• Tried with grilled halloumi instead of feta—loved it, though the cheese kept sticking everywhere. Oily emergency!
• Do not try tossing canned mandarin segments in here. Trust me, it turns to soup.

Do You Really Need Fancy Equipment?

Honestly, a sharp knife makes the orange slicing fun and a little bit dangerous (in a good way). But if you’re stuck with a blunt one, serrated bread knife works—even if it gets the pith everywhere. Bowl-wise, my friend uses a pasta plate and swears it’s more Instagrammable. Eh. Just use what you have.

Keeping Leftovers…Or Not

In theory, you can keep this in a sealed box in the fridge for about a day. By the next day, the cheese goes a bit weird and the onions take over. But honestly, in my house it gets inhaled before I even sit down. If you have leftovers, go play the lottery!

Serving It Up (the “how do you eat this?” bit)

I like to pile this alongside some crusty bread (or even pita chips—don’t judge). Occasionally, for Sunday brunch, I add a soft-boiled egg on top and call it a meal. My cousin eats hers standing up, straight from the bowl, which is, honestly, a vibe.

Lessons Learned (My Little Pro Tips)

Don’t rush slicing the oranges—one time I got lazy, left the pith on, and it made the salad oddly bitter. Also, if you add the cheese way too far ahead it gets a bit soggy. Actually, I’ve found it’s better if you assemble just before serving, but that’s mostly because we’re all impatient. Oh, and try not to dump all the dressing in one spot; you end up with a soggy patch (speaking from experience…)

FAQ—No Such Thing as a Silly Question

• Can I make this with regular oranges?
  Yes, totally! It won’t look as dramatic but pretty much tastes the same. I still call it Blood Orange Salad (force of habit).
• Is it kid-friendly?
  If your kids eat salad, absolutely. Mine mostly pick out the cheese and oranges, leaving the greens to me—parent tax?
• What’s white balsamic? Do I need it?
  I like the mellow flavor, but don’t run out and buy a bottle just for this; use lemon or red wine vinegar instead if you like. Here’s a handy comparison if you’re curious: white vs regular balsamic.
• Can this be vegan?
  Sure; just skip the cheese or use a vegan alternative. I’ve done it for potlucks, turns out great (add extra nuts for bite).
• Is there a trick to peeling blood oranges?
  Actually, I use this YouTube video to remind myself each time. Or just wing it. They stain, though, so maybe avoid your favorite white shirt?
• What if I don’t have any nuts?
  No big deal, just skip. I’ve used toasted seeds in a pinch, or nothing at all. Still tastes like sunshine.

So there you go; my perfectly imperfect Blood Orange Salad—simple, a bit unpredictable, but always a crowd-pleaser. Maybe one day I’ll actually measure everything. (Not likely though.)

P.S. If you want more citrus inspriation, Kate’s version is also pretty grand.

★★★★★ 4.10 from 14 ratings

Blood Orange Salad

yield: 4 servings

prep: 20 mins

cook: 0 mins

total: 20 mins

A refreshing and vibrant salad featuring juicy blood oranges, crisp greens, creamy avocado, and a tangy citrus dressing. Perfect as a light appetizer or side for any meal.

🖨️ Print Pin Recipe

Ingredients

• 3 blood oranges, peeled and sliced
• 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
• 1 ripe avocado, sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup toasted pistachios, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Instructions

1. 1
   Peel and slice the blood oranges into rounds, removing any seeds.
2. 2
   Arrange the mixed salad greens on a large serving platter or bowl.
3. 3
   Top the greens with sliced blood oranges, avocado, and red onion.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper.
5. 5
   Drizzle the dressing over the salad and sprinkle with toasted pistachios.
6. 6
   Serve immediately and enjoy the fresh flavors.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 19gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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