This Blood Orange Citrus Salad with Homemade Orange Vinaigrette is ridiculously gorgeous and tastes even better than it looks!
Slices of vibrant blood orange with a hint of berry flavor, crunchy candied pecans, thinly sliced red onion and creamy blue cheese crumbles on a bed of baby field greens, finished with a bright homemade orange vinaigrette. This salad captures the best of citrus season in every bite.
This has become my favorite new salad! For someone who loves meat and sweets, that’s saying a lot.
The idea came from two places. First, I’m in love with blood oranges; my family and I have gone through bag after bag this month. You can see them used in other recipes on the site. Second, a recent birthday party inspired a lighter, fresher option to balance kid-friendly party fare. Guests appreciated a green dish, and this salad fit the bill perfectly.
The result was this Blood Orange Citrus Salad with Orange Vinaigrette. It was so good I made it again the next night.
How to make Blood Orange Citrus Salad with Orange Vinaigrette
The salad and the vinaigrette come together quickly. Make the dressing first so the flavors can meld while you prep the other ingredients.
What is a vinaigrette?
A vinaigrette combines oil with an acidic component such as vinegar or citrus juice, and is usually seasoned with salt, pepper and sometimes mustard, herbs or sugar. A classic ratio is three parts oil to one part vinegar, but this vinaigrette uses extra citrus flavor and a lighter amount of oil for a brighter finish.
To make the orange vinaigrette, juice about two blood oranges until you have roughly 1/2 cup of juice. Whisk the juice with 1/3 cup extra virgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons Dijon mustard, 1 teaspoon sugar, one minced garlic clove, 1/4 teaspoon kosher salt and a pinch of freshly ground black pepper. Let it sit at least 15 minutes to develop the flavors.
The salad components are simple:
- mixed baby lettuces or field greens
- sliced blood oranges
- thinly sliced red onion
- blue cheese crumbles (or feta as a milder substitute)
- candied pecans
- homemade blood orange vinaigrette
How to make Candied Pecans
Candied pecans are incredibly easy and take only two main ingredients: pecans and sugar. Heat a small skillet over medium heat and add 2 tablespoons granulated sugar. Allow the sugar to melt and begin to turn a light caramel color, watching carefully so it doesn’t burn. Add 3/4 cup pecans and stir to coat. Once coated, transfer them quickly to a piece of foil or parchment sprayed with nonstick spray to cool. Let the pecans harden for 5–10 minutes, then break into pieces.
These pecans are addictive—make a little extra if you want some for snacking.
How to peel and slice a blood orange
Trim a thin slice from the top and bottom of the orange so it sits flat. Place the orange upright and cut downward to remove the peel and pith in strips, following the curve of the fruit and leaving the flesh intact. Once peeled, lay the orange on its side and slice into rounds or segments for the salad.
Assemble the salad on individual plates or a large platter. Layer the greens, orange slices, red onion, candied pecans and blue cheese. Toss gently with the vinaigrette or serve it alongside. Finish with a light sprinkle of kosher salt and freshly ground black pepper to taste.
Favorites to try with orange flavor:
- Orange Cranberry Pound Cake
- Sticky Orange Chicken
- Sticky Asian Blood Orange Chicken
- Fresh Cranberry Orange Scones
If you make this Blood Orange Citrus Salad, please rate the recipe and share how it turned out in the comments. I love seeing readers’ versions—post a photo on social media and tag it so I can admire your creation.
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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 tablespoon 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 juiced
- 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 freshly ground black pepper
Instructions
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Combine the vinaigrette ingredients in a small bowl or dressing shaker and whisk or shake to combine. Let the dressing marinate for at least 15 minutes.
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For the pecans, heat a small skillet over medium and add 2 tablespoons granulated sugar. Allow the sugar to melt and start to caramelize.
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Add the pecans and stir to coat. Transfer immediately to foil or parchment to cool; they will burn if left too long in the pan.
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Allow the pecans to cool for 5–10 minutes until hardened, then break into pieces.
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Layer orange slices, red onion, pecans and blue cheese over the lettuce. Toss with the dressing or drizzle it over the top. Season with salt and fresh ground pepper to taste.