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

1. 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.
2. 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.
3. 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.
4. 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

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)

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Blood Orange Salad with Burrata, Hazelnuts & Mint

Course Salad

Cuisine Mediterranean-inspired

Keyword blood orange

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

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.

The post Blood Orange Salad with Burrata, Hazelnuts & Mint appeared first on Cooking in my Genes.

This Winter Citrus Chopped Salad is seriously packed full of delicious ingredients.

It comes together quite simply and uses in-season citrus for a pop of flavour too!

This salad is filled with different textures from a variety of delicious ingredients:

Citrus: Not only does the cara cara orange I used in this salad bring a pop of colour, it brings a fresh pop of flavour too! Feel free to use a regular navel orange, clementines or even grapefruit.

Cooked chicken: Making this salad simple, use already cooked chicken. I like to grab a roasted chicken from the market most week’s to help make meal-prep that much easier. Then all you need to do is pull or chop the chicken to add to this salad.

Brussels sprouts: I love using brussels sprouts in salads in the Winter, especially since they hold up so well to dressing and is a nice change from many other greens.

Barley (or your choice of grains): I used a quick-cooking barley in this salad as the chewier texture goes great with the other ingredients. However, any grain will do. Try quinoa or brown rice too!

Parmesan cheese: This cheese complements all of the other flavours, especially the brussels sprouts and citrus.

Almonds: Adds a lovely crunch to this salad.

Lemon Dressing: A bright and simple dressing, I love this dressing not only on this salad but it’s a great go-to for any salad!

It’s easy to make this Winter Citrus Chopped Salad to your tastes too. Feel free to substitute for the chicken with chickpeas for example. And, if you want to use a different grain there are so many to choose from!

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Winter Citrus Chopped Salad

This Winter Citrus Chopped Salad is brimming with delicious ingredients like brussels sprouts, oranges, grains, parmesan cheese & almonds. Easy to meal prep for the week ahead!

Course Salad

Cuisine American

Keyword chopped salad, citrus salad, salad, winter salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 630kcal

Author Jess

Ingredients

• 2 cups dry quick-cooking barley or 2 cups of another dried grain of choice
• 4 cups thinly chopped or shredded brussels sprouts about 12 brussels sprouts
• 1-2 oranges, segmented and chopped try cara-cara oranges or a navel orange, use 1 or 2 depending on the size
• 2 cups cooked chicken
• 1 cup shredded parmesan cheese
• 1/2 cup almonds, chopped optional: toast the almonds
• 10 basil leaves, chopped

Lemon Dressing

• 1/3 cup extra virgin olive oil
• juice from one lemon
• 1 tsp honey
• 1 garlic clove, minced or pressed
• 1/2 tsp kosher salt
• ground pepper

Instructions

• Cook the grains and while cooking, prep the rest of the salad ingredients: chop the brussels sprouts; peel and chop the orange; measure the chicken; chop the almonds; and slice the basil.
• If toasting the almonds, add the chopped almonds to a small frying pan on medium-low, toasting until lightly browned.
• Mix together all of the dressing ingredients, shake it well and set aside.
• To assemble the salad mix together the barley (or grains of choice), brussels sprouts, orange pieces, parmesan cheese, chicken, almonds and basil. Add the dressing and mix until combined. Taste and adjust with more salt and pepper if needed.

Notes

1. Want to substitute for the chicken? Chickpeas would be a great choice too.
2. Want to meal prep this salad for lunch? Divide the ingredients between 4 containers and keep the dressing on the side until ready to serve.
3. You can also use mason jars to meal prep the salads for lunches - divide the dressing between 4 large jars starting with the dressing at the bottom followed by the grains, parmesan cheese, brussels sprouts, chicken, oranges, basil and almonds. 

Nutrition

Calories: 630kcal | Carbohydrates: 90g | Protein: 41g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 770mg | Potassium: 972mg | Fiber: 10g | Sugar: 7g | Vitamin A: 961IU | Vitamin C: 92mg | Calcium: 434mg | Iron: 5mg

I love serving this salad in bowls for lunch or dinner. I don’t know why but I just love a good bowl meal!

The other great thing about this recipe is you can prep ALL of the ingredients ahead of time. Then, mix everything together before serving.

This Winter Citrus Chopped Salad is also delicious to make and take for weekday lunches.

Meal Prep Tips

• Making this salad for dinner? Prep all of the ingredients ahead of time, store in the fridge and then add the dressing and mix before serving.
• Making this salad to take for lunch? Divide the ingredients between 4 containers and keep the dressing on the side until ready to serve. OR if you’re using mason jars, divide the dressing between 4 large jars starting with the dressing at the bottom followed by the grains, parmesan cheese, brussels sprouts, chicken, oranges, basil and almonds.

Whichever way you enjoy it, I hope it becomes one of your favourites of the season too!

Love salads like me? Try this Roasted Tomato, Pesto & Halloumi Salad or this Market Spring Vegetable Salad  one too once the season changes.

Until the next cooking adventure,
Jess

The post Winter Citrus Chopped Salad appeared first on Cooking in my Genes.