blood orange salad

This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn&#39;t resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.

Blood Orange Salad

onion

tsp white sugar

tbsp white wine vinegar

tbsp extra virgin olive oil

tsp kosher / cooking salt ((Note 3))

tsp pepper

blood oranges ((Note 1))

fennel (, medium, finely sliced

parsley leaves

Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.

Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you’re short, sacrifice a slice or two).

Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.

Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.

Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn’t stain the fennel too much. Serve immediately!

A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!

Moroccan Salad with Blood Oranges, Olives, Almond and Mint

quinoa

water

salt

green onions, sliced diagonally

kalamata olives

blood oranges- divided (or regular oranges)

olive oil

red wine vinegar (optional)

honey, maple or sugar

cracked pepper and salt

almonds

mint leaves, torn

Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don&#8217;t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.

Scatter with toasted slivered almonds and fresh torn mint leaves.

Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving &#8211; adding more salt or acid if necessary.

I love this: I don't see enough recipes with blood orange! Would love to try more recipes with citrus fruits. Thanks for sharing!

This salad just looks SO fresh and beautiful! Amazing colours and flavours! I can't wait to try it. Pinned!

This was great for the dinner that we had planned

Top 3 blood orange salad recipes from across the web

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Moroccan Salad with Blood Oranges, ...

Moroccan Salad with Blood Oranges, ...

Top 3 blood orange salad recipes from across the web

The most viewed blood orange salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blood Orange Salad

Moroccan Salad with Blood Oranges, ...

Moroccan Salad with Blood Oranges, ...

The most viewed blood orange salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine