Best 4 Sicilian Blood Orange Salad Recipes

## The Exquisite Sicilian Blood Orange Salad: A Culinary Symphony of Sweetness and Complexity

Prepare to embark on a culinary journey to the heart of Sicily, where the vibrant blood oranges take center stage in a refreshing and delectable salad. This traditional Sicilian dish, known as Insalata di Arance Sanguigne, is a symphony of flavors that captures the essence of the Mediterranean. Savor the perfect balance between the sweet and tangy blood oranges, the crunch of fennel and celery, the aromatic notes of mint and parsley, and the subtle nuttiness of toasted pine nuts. Get ready to tantalize your taste buds with our curated collection of Sicilian blood orange salad recipes, each offering a unique twist on this classic dish. Indulge in a delightful symphony of flavors that will transport you to the sun-kissed shores of Sicily.

**Recipes:**

**Sicilian Blood Orange Salad with Fennel and Mint:**

This recipe stays true to the traditional Sicilian preparation, showcasing the vibrant colors and flavors of blood oranges. Fennel and mint add a refreshing crunch and aromatic touch, complementing the citrusy sweetness of the oranges.

**Blood Orange and Avocado Salad:**

This recipe introduces a creamy twist to the classic salad, incorporating ripe avocados for a delightful textural contrast. The avocado's subtle flavor allows the blood oranges to shine, creating a harmonious blend of flavors.

**Blood Orange, Goat Cheese, and Walnut Salad:**

This recipe elevates the salad with the addition of tangy goat cheese and crunchy walnuts. The goat cheese adds a creamy and slightly tangy note, while the walnuts provide a nutty crunch that enhances the overall texture.

**Blood Orange and Quinoa Salad:**

This recipe caters to those seeking a healthier and more substantial salad option. Quinoa adds a protein boost and a chewy texture, making this salad a satisfying meal. The blood oranges bring a burst of citrusy sweetness, balancing the nutty flavor of the quinoa.

**Blood Orange and Shrimp Salad:**

This recipe takes a creative approach by combining blood oranges with succulent shrimp. The shrimp adds a delicate seafood flavor, complemented by the citrusy sweetness of the oranges. This salad is a delightful appetizer or light lunch option.

Let's cook with our recipes!

SICILIAN ORANGE SALAD

Sicilian Orange Salad image

Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

Steps:

On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories Salad Citrus Onion Vegetable No-Cook Low/No Sugar Orange Fennel Fall Raw Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

SICILIAN-STYLE CITRUS SALAD

Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

SICILIAN-INSPIRED BLOOD ORANGE SALAD FOR 2

Sicilian-Inspired Blood Orange Salad for 2 image

Tinkered and rearranged from a recipe found on apartmenttherapy.com. I also toyed with the thought of roasting the oranges (or {pan} grilling} and red onions but alas ran out of time, my fine foodie friends! Enjoying the seasonal specialty oranges available at the store while I still have time! PS I toasted the pistachios with the cumin seeds.

Provided by COOKGIRl

Categories Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 cups mixed greens (or any seasonal greens)
2 -3 blood oranges, peeled and cut into segments
1/2 small red onion, cut as thinly as possible
2 -3 tablespoons of fresh mint, julienned and a few leaves torn
1/4 cup pecorino romano cheese (originally the cheese called for was feta but I subbed pecorino romano)
1 tablespoon red wine vinegar (I think dark balsamic would be good, too!)
1 -2 tablespoon extra virgin olive oil
1/2 teaspoon cumin seed
2 tablespoons pistachios, lightly crushed
salt and pepper, to taste

Steps:

Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
In a small skillet, heat the olive oil on medium.
Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
When plating, add mint and pistachios to the tops of each portion.

Nutrition Facts : Calories 177.3, Fat 10.6, SaturatedFat 1.4, Sodium 4.1, Carbohydrate 19.9, Fiber 4.7, Sugar 13.6, Protein 3.3

Tips:

Select ripe and juicy blood oranges: Look for oranges that are deep in color and feel heavy for their size. Avoid oranges with blemishes or bruises.
Use a sharp knife to segment the oranges: This will help to prevent the oranges from tearing and will make the salad more visually appealing.
Remove the white pith from the oranges: The pith is bitter and can detract from the flavor of the salad.
Use a light hand when dressing the salad: Too much dressing can overwhelm the delicate flavor of the oranges.
Serve the salad immediately: Blood oranges are best enjoyed when they are fresh.

Conclusion:

Sicilian blood orange salad is a refreshing and flavorful dish that is perfect for a light lunch or snack. The combination of sweet oranges, tangy fennel, and salty pistachios is simply delicious. And the best part is that this salad is so easy to make! With just a few simple ingredients and a little bit of time, you can enjoy this delicious and healthy salad at home.