This Blood Orange Citrus Salad with Homemade Orange Vinaigrette is stunning to look at and even more delicious to eat.
Bright blood orange slices with a subtle berry note, crunchy candied pecans, thinly sliced red onion, and creamy blue cheese over a bed of baby field greens, all finished with a zesty homemade orange vinaigrette—this is the ideal salad for citrus season.
This quickly became my favorite new salad. Even in a house full of meat and dessert lovers, this one earned rave reviews.
The idea for the salad came from two things: my love of blood oranges and a recent family birthday gathering. Blood oranges are one of my favorite seasonal fruits, and their flavor shines in recipes like Sticky Asian Blood Orange Chicken. For my son Adam’s 11th birthday I wanted a fresh, colorful option to balance the party fare, and this salad fit the bill perfectly.
I liked it so much I made it again the next night.
How to make Blood Orange Citrus Salad with Orange Vinaigrette
This salad and the vinaigrette are quick to prepare. Make the dressing first so the flavors can meld while you assemble the other components.
What is a vinaigrette?
A vinaigrette blends oil with an acidic element like vinegar or citrus juice, then is seasoned with salt, pepper and often mustard, herbs, or a touch of sweetener. Classic proportions are three parts oil to one part acid, but for this recipe we use less oil and emphasize blood orange juice with a splash of balsamic vinegar for depth.
To make the orange vinaigrette: juice 2 blood oranges to get about 1/2 cup of juice. Whisk or shake the juice with 1/3 cup extra virgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons Dijon mustard, 1 teaspoon sugar, one finely minced garlic clove, 1/4 teaspoon kosher salt and a pinch of fresh ground black pepper. Let the dressing rest for at least 15 minutes to allow the flavors to marry.
The salad components are simple and complement each other: mixed baby lettuces or spring mix, peeled and sliced blood oranges, thin red onion slices, candied pecans, and blue cheese crumbles (feta works as a milder substitute). Dress and serve immediately.
How to make Candied Pecans
Candied pecans need only two ingredients: pecans and granulated sugar.
Heat a small skillet over medium and add 2 tablespoons granulated sugar. Allow the sugar to melt and begin to caramelize, then quickly add 3/4 cup pecans and stir to coat. Transfer the coated pecans to a sheet of foil sprayed with nonstick spray to cool. They will harden in about 5–10 minutes; be careful not to overcook the nuts or they will burn. These are addictive—consider making an extra batch for snacking.
How to peel an orange for this salad
Trim a thin slice from the top and bottom of each orange and stand it on one end. Slice downward along the curve to remove the peel and pith, following the fruit’s shape to expose the flesh. Once peeled, lay the orange on its side and slice into rounds or segments for the salad.
Assemble the salad in individual bowls or on a large platter. Layer the lettuce, arrange the orange slices, scatter red onion, break the candied pecans into pieces, and crumble the blue cheese over the top. Drizzle with the vinaigrette and season with a little flaky salt and fresh ground black pepper to taste. Serve immediately.
Ingredients (serves 6)
- 6 ounces mixed baby lettuce or spring mix
- 3 blood oranges, peeled and sliced
- 3/4 cup pecans
- 2 tablespoons granulated sugar
- 1/2 red onion, thinly sliced
- 4 ounces blue cheese crumbles (or feta)
Blood Orange Vinaigrette
- 1/2 cup blood orange juice (about 2 oranges)
- 1/3 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic, finely minced
- 1/4 teaspoon kosher salt
- Pinch fresh ground black pepper
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Blood Orange Citrus Salad with Homemade Orange Vinaigrette
Ingredients
- 6 ounces mixed baby lettuce or spring mix
- 3 blood oranges, peeled and sliced
- 3/4 cup pecans
- 2 tablespoons granulated sugar
- 1/2 red onion, thinly sliced
- 4 ounces blue cheese crumbles
Blood Orange Vinaigrette
- 1/2 cup blood orange juice (about 2 oranges)
- 1/3 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic, finely minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Instructions
- Combine all vinaigrette ingredients in a bowl or shaker and whisk or shake until emulsified. Let rest at least 15 minutes.
- For candied pecans: heat a small skillet over medium, add 2 tablespoons sugar and allow it to melt and turn a light caramel. Add pecans and toss to coat, then transfer to sprayed foil to cool. Cool 5–10 minutes and break into pieces.
- Peel and slice the blood oranges: trim the ends, remove peel and pith with vertical cuts, then slice into rounds.
- Assemble the salad: place lettuce in a bowl or platter, arrange orange slices, scatter red onion, add pecans and blue cheese.
- Drizzle with vinaigrette or toss to combine. Finish with salt and fresh ground black pepper to taste and serve immediately.