This blood orange salad is a cool delight during the season with a delicious tangy vinaigrette dressing using some juice from the blood oranges. Nested on a bed of greens with beets, spring green onions, chia seeds, and creamy Burrata cheese, this will be an easy-to-make hit with your next grilled dinner.
Why this works
- Easy and quick - this blood orange salad takes just a few minutes to throw together with the dressing. It's a real crowd-pleaser, like my 1905 Columbia Salad.
- Pretty on the table - it looks amazing and fancy on the dinner table and will impress your guests, especially with some grilled chicken.
- Tasty - not only stunning, but the salad is a delicious combination of sweet blood oranges, earthy beets, fresh spring onions, and cool mixed greens that goes well with pork as well.
What is a blood orange?
Blood oranges are sweet and beautiful citrus fruit typically grown in California and Florida. Their flesh is typically pink, red, and even as dark as maroon. They taste like a combination of orange, grapefruit, and raspberry.
Blood oranges are typically sweeter than most oranges and are peeled and then cut into medallions. They can be eaten alone, in salads, baked goods, cocktails, and side dishes.
Blood oranges are harvested and available from December through April in the United States. You can find them at grocery stores and farmer's markets.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Blood oranges - these are available from December through May each year. If you cannot find blood oranges, then Cara Cara oranges are the closest in the flavor profile. If you can't find either, any regular orange with its juices can be substituted.
- Beets - should be cooked to use in this recipe. You can either cook fresh beets yourself or find them at the store already cooked.
- Burrata cheese - is nice in this recipe, but you can also use fresh mozzarella or feta cheese instead.
- Olive oil - use good quality olive oil since you will be using it fresh in a dressing.
- Red wine vinegar - you can also use white wine vinegar or champagne vinegar.
How to make this
In a small bowl, whisk together the olive oil, red wine vinegar, a tablespoon of blood orange juice, mayonnaise, Dijon mustard, salt, and chia seeds. Set aside in the refrigerator until you are ready to serve the salad.
To make blood orange medallions cut the end off each of the top and bottom of the orange. Carefully use a knife to peel the rind from the orange, then cut it into slices.
To assemble the salad, place a whole Burrata cheese in the center of your platter, then add the greens around it. Top the salad with beets, sliced green onions, and orange slices. Drizzle the vinaigrette on it, then serve immediately.
This blood orange salad can be made a few hours ahead of time. Prepare the dressing, and assemble the salad. Store both separately in the refrigerator covered until ready to serve.
Blood oranges are less acidic than most oranges and are typically sweeter.
Other sweet fruits goes well with blood oranges like strawberries. It goes well with chocolate and almonds as well.
Store for up to two days in an airtight container with the dressing separate from the salad.
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Blood Orange Salad with Burrata Cheese
- 1 Burrata cheese
- 4 Blood oranges peeled and sliced, can you regular oranges
- 2 cups mixed salad greens
- 4 green onions sliced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar can use white wine vinegar or champagne vinegar
- 1 tablespoon reserved blood orange juice
- 1 teaspoon chia seeds optional
- ½ teaspoon mayonnaise
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt
- Combine in a small bowl, then whisk together the olive oil, red wine vinegar, mayonnaise, Dijon mustard, reserved Blood orange juice, and salt.
- Refrigerate until ready to serve the salad.
- On a large platter place the Burrata cheese in the center.
- Place the mixed salad greens around the cheese.
- Top the greens with the sliced beets, blood orange, and green onions.
- At serving time, top with the prepared vinaigrette dressing.
- Serve immediately, or store salad and dressing separately for up to two days.