Best 5 Blood Orange Salad With Caramel Dressing Recipes

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In a world of culinary delights, embark on a tantalizing journey with our Blood Orange Salad with Caramel Dressing. This symphony of flavors will awaken your senses, leaving you craving for more. The vibrant blood oranges, bursting with citrusy goodness, take center stage, complemented by the bittersweet notes of caramelized walnuts. A shower of crumbled goat cheese adds a creamy richness, while baby arugula brings a peppery zest. Drizzled with a luscious caramel dressing, each bite promises a harmonious blend of tangy, sweet, and savory. This enticing salad is not just a feast for the taste buds but also a visual masterpiece, sure to impress your dinner guests. Alongside this main recipe, discover variations to suit every palate. Indulge in the Blood Orange Salad with Goat Cheese and Honey Dressing for a classic combination. For a vegan delight, try the Blood Orange Salad with Avocado and Tahini Dressing. And if you're looking for a gluten-free option, the Blood Orange Salad with Quinoa and Orange Vinaigrette is the perfect choice. With so many options to explore, your taste buds are in for an unforgettable adventure.

Let's cook with our recipes!

BLOOD ORANGE SALAD



Blood Orange Salad image

This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn't resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.

Provided by Nagi

Categories     Salad

Number Of Ingredients 9

1/4 red onion (, finely sliced or shaved using mandolin 1 mm thick (~1/2 cup))
1/2 tsp white sugar
6 tbsp white wine vinegar ((for pickling and dressing))
4 tbsp extra virgin olive oil
1/4 tsp kosher / cooking salt ((Note 3))
1/8 tsp pepper
3 blood oranges ((Note 1))
1 fennel (, medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2))
1/4 cup parsley leaves

Steps:

  • Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.
  • Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you're short, sacrifice a slice or two).
  • Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.
  • Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
  • Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn't stain the fennel too much. Serve immediately!

BLOOD ORANGE VINAIGRETTE



Blood Orange Vinaigrette image

The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

½ cup olive oil
⅓ cup blood orange juice
¼ cup red wine vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
salt and ground black pepper to taste

Steps:

  • Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 6 g, Fat 13.6 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 44.2 mg, Sugar 5.2 g

BLOOD ORANGE AVOCADO SALAD



Blood Orange Avocado Salad image

My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings

Number Of Ingredients 14

1/3 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 tablespoon minced Italian parsley
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 medium ripe avocados, peeled and sliced
4 large red grapefruit, sectioned
2 medium blood oranges, peeled and sliced
1/2 cup finely chopped red onion
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese

Steps:

  • For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 241 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 89mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE



Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese image

You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
Nonstick cooking spray
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
  • Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
  • To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
  • Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

BLOOD ORANGE SALAD WITH CARAMEL DRESSING



Blood Orange Salad with Caramel Dressing image

This salad's fresh and contrasting flavors will awaken your taste buds.

Provided by lutzflcat

Categories     Arugula Salad

Time 15m

Yield 2

Number Of Ingredients 8

3 cups arugula
2 chilled blood oranges, peeled and sliced
¼ small chilled red grapefruit, peeled and segmented
2 tablespoons pomegranate seeds
2 tablespoons white balsamic vinegar
1 tablespoon caramel syrup (such as Hershey's®)
¼ teaspoon sesame oil
2 tablespoons sliced almonds

Steps:

  • Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  • Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 34.2 g, Fat 4.1 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 12.3 mg, Sugar 11.5 g

Tips:

  • For the best flavor, use ripe blood oranges. They should be heavy for their size and have a deep red color.
  • If you can't find blood oranges, you can substitute regular oranges. However, the salad will not have the same deep red color.
  • To make the caramel dressing, use a heavy-bottomed saucepan. This will help to prevent the sugar from burning.
  • When making the dressing, be careful not to overcook the sugar. It should be a light amber color.
  • If you don't have a kitchen torch, you can caramelize the oranges under the broiler. Just be sure to watch them closely so they don't burn.
  • Serve the salad immediately after it is made. The dressing will start to thicken as it cools.

Conclusion:

This blood orange salad with caramel dressing is a delicious and refreshing dish that is perfect for any occasion. The combination of sweet and tart flavors is sure to please everyone at the table. The salad is also very easy to make, so it is a great option for a quick and healthy meal. If you are looking for a new and exciting way to enjoy blood oranges, this salad is definitely worth trying.

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