Blood Orange Salad with Burrata, Hazelnuts & Mint
This Blood Orange Salad is a beautiful way to enjoy citrus season!
Beautiful blood oranges are sliced and topped with shallots, hazelnuts and fresh mint.
Topped with a creamy ball of burrata cheese, this is a delicious way to enjoy blood oranges and cure the winter blues.
While I love regular oranges in the Winter season like in this Winter Citrus Salad, blood oranges are just extra-special with their gorgeous colour and sweet and tangy flavour. Blood orange segments are perfect in my Tropical Blood Orange Smoothie but I wanted to create a savory way to enjoy them like in this Blood Orange Salad.
What are blood oranges?
Blood oranges are a beautifully-colored citrus fruit with a sweet-tart flavor. They are less acidic than navel oranges and in-season from December through April. There are different types of blood oranges like Moro, Tarocco and Sanguinello, however Moro are mostly commonly found in North American grocery stores.
Why you’ll love this blood orange salad
- Easy: A handful of pantry and fresh ingredients are needed for this fresh blood orange salad.
- Seasonal: This is a perfect way to enjoy a Winter-season fruit at it’s peak ripeness.
- Quick: Prep this salad in just 10 minutes.
Ingredients needed
Blood oranges: 4 blood oranges are a must as they are the star of this salad!
Burrata cheese: You’ll need one ball of burrata cheese, about 125 grams (4.5-5 oz).
Shallot: One thinly sliced shallot pairs beautifully with the blood oranges
Fresh mint: Fresh mint pairs lovely with citrus
Hazelnuts: Toasted hazelnuts add a lovely crunch
Salad Dressing: whisk together extra-virgin olive oil, honey, red wine vinegar, chili flakes and kosher salt
How to make this delicious Winter citrus salad
- Add the olive oil, honey, red wine vinegar and chili flakes to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Let sit in the bowl while you prep the rest of the salad.
- Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
- Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it in the middle. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
- Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and black pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.
What to serve with this blood orange salad
- Serve this salad as a starter or side with roast chicken.
- This healthy salad makes a lovely light lunch when paired with prawns or shrimp.
- It’s a great way to start a meal when serving pasta like this shrimp pasta or sausage & broccoli orecchiette.
Tips & Tricks
- If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
- Honey can be substituted with maple syrup if desired.
- Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.
Common questions
If you can’t find burrata cheese you can substitute with an equal amount of goat cheese or feta cheese. Goat cheese would look beautiful cut into rounds and placed on top of the salad. Feta cheese cut into cubes would look lovely on top of this blood orange salad.
If you want to mix in different oranges, I would use 2 blood oranges and 2 navel or cara-cara oranges.
More fresh salad recipes to love from the blog
- Brussels Sprouts Salad with Apples, Dates & Hazelnuts
- Blueberry Basil Summer Green Salad with Goat Cheese
- Easy Green Summer Chopped Salad (with meal prep tips)
Blood Orange Salad with Burrata, Hazelnuts & Mint
Ingredients
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp liquid honey
- 1 tbsp red wine vinegar
- 1/4 tsp chili flakes
- 1/4 tsp kosher salt plus more to taste
- 1 small shallot, thinly sliced
For the salad
- 4 blood oranges, peeled
- 125 grams (4.5-5oz) ball of burrata cheese
- 1/4 cup chopped toasted hazelnuts
- ground pepper
- handful of fresh mint leaves
Instructions
- Add the olive oil, honey, red wine vinegar, chili flakes and kosher salt to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Set aside the bowl as you prepare the rest of the salad.
- Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
- Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it out the middle of orange slices. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
- Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and ground pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.
Notes
- If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
- Honey can be substituted with maple syrup if desired.
- Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.
