Colorful blood orange salad with mixed greens and nuts for a healthy dish.

Blood Orange Salad

ByCasey Monroe

why make this recipe

Blood Orange Salad is perfect for anyone looking for a refreshing and vibrant dish. The beautiful colors and unique flavors of blood oranges make it stand out on any table. This salad is not only delicious but also packed with nutrients, offering a great combination of sweetness, tanginess, and crunch. It’s an excellent choice for a light appetizer, a side dish, or even a healthy lunch.

how to make Blood Orange Salad

Ingredients:

  • 1/4 red onion, finely sliced or shaved using a mandolin 1 mm thick (~1/2 cup)
  • 1/2 tsp white sugar
  • 6 tbsp white wine vinegar (for pickling and dressing)
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp kosher/cooking salt
  • 1/8 tsp pepper
  • 3 blood oranges
  • 1 medium fennel, finely sliced or shaved using a mandolin 1 mm (4 packed cups)
  • 1/4 cup parsley leaves

Directions:

  1. Lightly pickle onion: In a bowl, mix the white sugar and vinegar, then add the sliced onion. Set it aside for 15 minutes to lightly pickle. The vinegar should cover the onion just about. After 15 minutes, drain the onion and reserve the pickling vinegar.

  2. Slice oranges, reserve juice: Remove the rind from the blood oranges and slice them into rounds. Make sure to catch the juice on the cutting board, aiming for around 2 teaspoons. If you’re short on juice, you can sacrifice a slice or two of the orange.

  3. Blood Orange Drizzle Dressing: Measure out 2 teaspoons of the pickling vinegar. In a small bowl, shake or whisk this vinegar with the reserved orange juice, 2 tablespoons of extra virgin olive oil, a pinch of salt, and pepper.

  4. Lightly dress fennel: In another bowl, toss the sliced fennel with 1 tablespoon of the onion pickling juice, the remaining 2 tablespoons of olive oil, and 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

  5. Assembling: On a plate, layer half of the orange rounds. Top with two-thirds of the dressed fennel, then sprinkle with pickled onion and parsley. Add the remaining orange slices on top, followed by the rest of the fennel and onion. Finish by sprinkling parsley leaves over the top. Just before serving, drizzle the Blood Orange Dressing mainly over the oranges to keep the fennel from staining too much. Serve immediately!

how to serve Blood Orange Salad

Blood Orange Salad is best served fresh. You can serve it as a colorful appetizer or as a side dish alongside grilled meats or fish. Pair it with a light white wine to enhance its citrusy flavors.

how to store Blood Orange Salad

If you have leftovers, you can store the salad in an airtight container in the refrigerator for up to a day. However, the salad is best enjoyed fresh, as the freshness of the ingredients can wilt over time.

tips to make Blood Orange Salad

  1. Use a mandolin for thin slices of onion and fennel, which will give a nice texture to the salad.
  2. Choose firm blood oranges for slicing, as they hold their shape better in the salad.
  3. Adjust the sweetness by adding more or less sugar in the pickle mixture based on your taste.

variation

You can add other ingredients such as goat cheese or avocado for a creamier texture. Toppings like toasted nuts can also add a nice crunch.

FAQs

  1. Can I use regular oranges instead of blood oranges?

    • Yes, but blood oranges give a unique flavor and beautiful color to the salad.

  2. How long can I keep the pickled onions?

    • Pickled onions can be stored in the refrigerator for up to two weeks.

  3. Is this salad vegan?

    • Yes, this Blood Orange Salad is completely vegan as it includes only plant-based ingredients.