Blood Orange Salad

5 from 4 votes

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A classic salad from Sicily, this Blood Orange Salad is a refreshing, winter salad made with chilled blood orange slices, slivers of red onion, salt, black pepper and a little drizzle of olive oil. Simplistic, healthy and quick, all add up to a yes on busy weeknights. Plus they’re only in season from December through April!

Blood Orange Salad

A Blood Orange Salad

Well it does not get any simpler. Peel and slice the oranges. Arrange them flat or overlapping on a plate and sprinkle on super thin sliced red onion, salt and black pepper. A drizzle of olive oil and you’re ready to serve!

I chill the blood oranges, but feel free to have them room temperature if you prefer. I just love them cold.

You may drizzle some balsamic vinegar over the fresh blood oranges, but I like their flavor to shine in this salad.

Blood Orange Salad

What does a blood orange look and taste like?

These have a deep red flesh and a rind with a bright red blush as you can see below. The flavor is stronger and the aroma is more intense than a regular orange, similar to how a Meyer lemon is stronger in both than a regular lemon. This fruit is sweet with a hint of raspberry.

What could I add to this salad?

  • Thinly sliced fennel works beautifully
  • Thin slices of prosciutto on top
  • Toasted pecans or walnuts with a bleu cheese crumble
Blood Orange Salad

Look at these beauties! You can also drizzle some balsamic syrup on top as well to punch up the flavor. 🙂

These blood oranges are so delicious and refreshing. Enjoy!

Blood Orange Salad
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Blood Orange Salad

Blood Orange Salad

5 from 4 votes
A classic salad from Sicily, this Blood Orange Salad is a refreshing mid-winter salad made with chilled blood orange slices, red onion salt, black pepper and a simple drizzle of olive oil.
Servings: 4
Prep: 15 minutes
Total: 15 minutes



  • Chill the oranges for an hour. Peel and slice the oranges into 1/4 to 1/2 inch slices. I also find it easier to slice the chilled blood oranges with the peel on, then trim the peel off, being sure to get all the white pith.
  • Cut and peel the red onion and trim the ends off. Cut it in half, slice one half thinly, using about a quarter of the entire onion. Save remaining onion for other use. 
  • Divide and arrange oranges slices on each plate, divide and sprinkle onion over the oranges and season with salt, pepper and drizzle olive oil over top. You can also drizzle some balsamic syrup on top as well to punch up the flavor (optional).


  1.  I often times will also sprinkle on ground sumac, which is a Middle Eastern spice with a lemony taste.


Calories: 82kcal | Carbohydrates: 4g | Fat: 7g | Sodium: 73mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 12.4mg | Calcium: 14mg | Iron: 0.1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Salad
Cuisine: Italian
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    So excited for upcoming citrus season Kevin. This looks so refreshing and delicious!

  2. When you serve an orange salad with onions dressed with olive oil to guests the first time, they look at you strange until they take the first bite and then they smile. 😀

  3. 5 stars
    Kevin, OMG this is perfect and simple. LOVE LOVE LOVE. The sumac and a tiny drizzle of 25 yr balsamic makes it!
    I came by today to make your pollo asado recipe (for the 6th time) and saw this recipe. I am so lucky to have a blood orange tree laden with fruits and mint plants growing in my yard and have run out of ideas on how to highlight the unique blood orange flavor. Until now, I’ve just been adding them to salads…but tonight will make this salad and serve with your pollo asado. Since I have some Lebanese cheese on hand, I might toss with a dash of cayenne and crumble it alongside…just trying to clean out the fridge 🙂

    I’m hard pressed to find any other cooking website that inspires me as much as yours. Thanks for your fresh and thoughtful recipes! Happy New Year