Creating this blood orange salad
Have you seen blood oranges in the store yet?! They are my absolute favorite part about citrus season !
Slicing into a blood orange is almost as exciting as eating it. The color of the flesh is so vibrant and beautiful (thanks to the flavonoid Anthocyanin ) and their bright orange rind blushed with red is stunning.
Blood oranges are readily available during mainly winter months due to the climate where the fruit grows so you’ll want to be sure to make this blood orange salad while they are in season!
Since desserts and candy are found in excess this time of year, it’s nice to balance out the holiday treats with a salad like this.
It’s rich in vitamin C, vitamin K, fiber and is the perfect starter salad to any dinner. Plus, you only need 15 minutes to make it!
I purchased all of my ingredients for this recipe at my local Sprouts . Sprouts always has a fantastic selection , is affordable and has the natural products I love to shop for.
Their produce section is always fully stocked with fresh fruits and vegetables which I appreciate!
Ingredients needed for this blood orange recipe:
- Kale
- Arugula
- Blood Oranges
- Red onion
- Garbanzo Beans
- Feta Cheese
- Avocado
- Mint
For the lemon poppyseed dressing:
- Olive Oil
- Lemon Juice
- Poppyseeds
- Apple cider vinegar
- Honey
- Dijon Mustard
- Salt and pepper
How to make a blood orange kale salad
Make your dressing first. I like to combine all of the ingredients in a lidded mason jar and shake well to emulsify.
Then, massage the chopped kale with 2-3 Tbsp. of the dressing and a pinch of salt. Massaging the kale helps to break it down to become more tender and enjoyable when eating!
Then in a large bowl, combine the kale and arugula. Toss the the blood oranges, onion, garbanzo beans, and feta cheese. Pour about 1/3 cup of the dressing over the salad and toss to coat.
Top with sliced avocado and garnish with mint. Serve and add extra dressing as needed.
- Pistachios, sliced almonds, pecans, pine nuts, toasted hazelnuts
- Chopped broccoli, shredded carrots, spinach, baby kale, curly endive radish, sliced fennel
- Blue cheese, goat cheese, gorgonzola cheese, halloumi
- Dried cranberries, pomegranate arils, raisins, golden raisins, dried cherries
I hope you love this salad and have a chance to shop at Sprouts to find these delicious blood oranges!
More recipes you will love:
Fall Fruit Salad Chopped Oriental Chicken Salad
Mediterranean Tuna Salad
Healthy Broccoli Salad
Spinach Strawberry Salad
Healthy Potato Salad
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Winter Blood Orange Salad
Ingredients
- 1 bunch kale, washed and chopped (3-4 cups)
- 5 oz. package of arugula
- 3 large blood oranges, peeled and sliced
- 1/2 red onion, sliced
- 1 cup roasted chickpeas or garbanzo beans*
- 1/2 cup feta cheese
- 2 avocados
- 1 bunch mint (garnish)
For the lemon poppyseed dressing:
- 3/4 cup Olive oil
- 1/4 cup lemon juice
- 1 Tbsp. poppyseeds
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1 pinch salt and pepper
Instructions
- Make your dressing. I like to combine all of the ingredients in a lidded mason jar and shake well to emulsify.
- Then, massage the chopped kale with 2-3 Tbsp. of the dressing and a pinch of salt. Massaging the kale helps to break it down to become more tender and enjoyable when eating!
- In a large bowl, combine the kale and arugula. Toss in the the blood oranges, onion, garbanzo beans, and feta cheese.
- Pour about 1/3 cup of the dressing over the salad and toss to coat. Top with sliced avocado and garnish with mint. Serve and add extra dressing as needed.
