Blood Orange Salad

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!

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.

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

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

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.

5 from 4 votes

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Course: Salad

Cuisine: Italian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 82kcal

Author: Kevin Is Cooking

Ingredients

• 6 blood oranges
• 1 red onion
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• fresh mint (optional) for garnish

US Customary – Metric

Instructions

• 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).

Notes

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

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.

Nutrition

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

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!