Make the Most of Blood Orange Season with This Salad

 

It’s blood orange season, and that means pure sunshine in citrus form. These ruby-red beauties are sweet, tangy, and so vibrant they practically demand a starring role on your plate. If you haven’t grabbed some yet, head out and pick up a whole bag, you’ll thank yourself later.

 I discovered a simple blood orange arugula salad online, then altered the salad ingredients and tweaked the dressing to give it extra brightness and depth. The result? One of the most delicious, refreshing salads I’ve ever made. It’s light enough to serve alongside any dinner without weighing anyone down, yet packed with flavor that makes it feel special. 

Blood Orange Arugula Salad with Feta­

Slightly adapted from lingeralittle.com 

 Blood Orange Vinaigrette

3 T. freshly squeezed lemon juice

3 T. freshly squeezed Melissa’s blood orange juice

1½ t. blood orange zest

4½ T. extra-virgin olive oil

1½ t. Melissa’s minced garlic

½ t. sugar

¼ t. sea salt

 Salad

6 c. arugula

1½ c. romaine

2 T. fresh mint, chopped

¾ c. red onion, thinly sliced

¾ c. Kalamata olives, halved

¾ c. feta cheese, crumbled

4 Melissa’s blood oranges, peeled and sliced or cubed

 Whisk together the lemon juice, blood orange juice, blood orange zest, olive oil, and garlic in a small jar or bowl.

 Combine the arugula, spinach, mint, red onion, Kalamata olives, and feta in a large salad bowl. Toss gently to combine.

Peel the blood oranges and either slice or cut them into bite-sized pieces. Arrange them over the salad.

 When ready to serve, drizzle with the vinaigrette and toss gently.

 Notes

Although blood oranges are the star here, you can easily substitute navel oranges if that’s what you have.

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