Fresh Blood Orange Salad is a simple yet vibrant way to celebrate the fleeting season of blood oranges. Their deep color and sweet-tart flavor pair beautifully with peppery arugula, creamy goat cheese, and crunchy pistachios, mixing textures and tastes in every bite. A drizzle of olive oil and a sprinkle of salt and pepper combine everything, letting the fresh ingredients shine. With its bright citrus and fresh greens, this salad is the perfect way to add a little color to your winter table.
If you love salads and want more ideas, I have a salad category with a wide variety of salads for any season.
What are blood oranges?
Blood oranges are a variety of oranges with a deep red or crimson-colored flesh, caused by natural pigments called anthocyanins. They have a sweet, slightly tart flavor with hints of raspberry or berry-like notes, making them distinct from regular oranges. Blood oranges are typically in season from late fall to early spring and are commonly grown in Mediterranean regions, California, and Texas. Their vibrant color and unique taste make them a popular choice for salads, desserts, and juices.
Ingredients
- Blood oranges- I will add suggestions below on choosing the best blood oranges.
- Shallot- you can also use red onions.
- Fresh mint- It is not the same as dried, but sure to use fresh for this recipe.
- Arugula- you can use another green if you would like, kale is also delicious.
- Pistachios- I like to use salted pistachios, but you can also use unsalted.
- Goat cheese- any cheese can be used, but I love the creaminess of goat cheese to contrast the blood oranges.
- Olive oil- just a touch for drizzling on the finished salad.
- Salt and pepper- to sprinkle on the finished salad.
How to make
Toast the pistachios in a skillet. Heat it over medium heat and add the pistachios. Cook them for 3-5 minutes. Remove them from the pan, let them cool, and chop roughly. Cut off the peel of the blood oranges. Cut into segments or slice the oranges as I did for my salad.
Rough chop the mint and slice the shallots. Assemble the salad by laying a bed of arugula first, top with the oranges, then pistachios, and shallots. Add the goat cheese last, then drizzle with olive oil and sprinkle with salt and pepper.
How to choose blood oranges
Weight – Choose oranges that feel heavy for their size, which indicates juiciness.
Skin Texture – The skin should be firm and smooth with slight give when gently pressed, not rock-hard or overly soft.
Color – Blood oranges can have a mix of orange, red, or deep blush tones on their peel, but external color isn’t always a perfect indicator of ripeness.
Aroma – A fresh, citrusy scent near the stem is a good sign of flavor and ripeness.
No Soft Spots or Mold – Avoid any with mushy areas, mold, or excessive blemishes.
Soup and salad
How about a soup to serve with this salad?
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For more inspiration
Fresh Blood Orange Salad
Ingredients
- 3 cups arugula
- 3 cups blood oranges slices I used navel and blood oranges.
- ¼ cup sliced shallots
- 2 tablespoons chopped fresh mint or whole mint leaves
- ⅓ cup chopped pistachios
- ½-3/4 cup goat cheese crumbled
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Toast the pistachios in a skillet. Heat it over medium heat and add the pistachios. Cook them for 3-5 minutes. Remove them from the pan, let them cool, and chop roughly. Cut off the peel of the blood oranges. Cut into segments or slice the oranges as I did for my salad.
- Rough chop the mint and slice the shallots. Assemble the salad by laying a bed of arugula first, top with the oranges, then pistachios, and shallots. Add the goat cheese last, then drizzle with olive oil and sprinkle with salt and pepper.
Notes
- Make it your own! There's so much possibility with this winter kale salad so feel free to add to it to fit your own tastes.
- Don't skip massaging the kale. It helps tenderize the kale leaves and reduce the bitterness.
- Use a pan with high sides such as a large soup pot or dutch oven to pop the amaranth because it really pops high!
- Heat the pan before adding the amaranth and watch it closely as it pops in seconds.
Did you make this recipe? Let me know!