Blood Orange Citrus Salad with Homemade Orange Vinaigrette

Blood Orange Citrus Salad with Orange Vinaigrette on a gray plate

Blood Orange Citrus Salad with Homemade Orange Vinaigrette

Slices of vibrant blood orange full of berry flavor, crunchy, candied pecans, spicy red onion, creamy blue cheese crumbles on a bed of baby field greens with a drizzle of bright, homemade vinaigrette full of orange flavor makes for the ultimate citrus season salad!

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: Blood Orange Citrus Salad with Orange Vinaigrette

Servings:

Calories: 300kcal

Author: Jennifer Grissom

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, thinnly 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, finley minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper fresh ground

Instructions

Combine the vinaigrette ingredients together in a small bowl or a salad dressing shaker and whisk or shake to combine. Let the dressing marinate for at least 15 minutes before serving.
Place a small skillet or small sauce pan on medium heat with 2 tablespoons of regular granulated sugar in the bottom and let it sit. Wait until you see the sugar granules melt and begin to turn caramel color. See photos above recipe.
Add the pecans, stir to coat, and almost immediately turn them on to a piece of foil sprayed with no-stick spray. The pecans can usually cook no longer then about a minute before they will burn.
Cool the pecans for 5-10 minutes to harden and then break into pieces.
Layer the orange slices, red onion, pecans, and blue cheese crumbles over the lettuce mixture and toss or drizzle with dressing. Garnish with salt and pepper if desired.

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