Blood Orange Citrus Salad with Cranberry Orange Vinaigrette

Description

A bright, citrus-forward salad layered with sweet mandarin oranges, crisp greens, and a bold cranberry orange white balsamic vinaigrette balanced with smooth blood orange olive oil.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 4–6

Ingredients

6 cups mixed greens
1½ cups mandarin oranges
¼ cup red onion, thinly sliced
¼ cup toasted almonds
½ cup feta or goat cheese (optional)
1½ cups grilled chicken (optional)

Vinaigrette

⅓ cup Cranberry Orange White Balsamic
¼ cup Blood Orange Olive Oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly cracked black pepper to taste

Instructions

• Add mixed greens, mandarin oranges, red onion, almonds, and cheese to a large serving bowl.

• In a separate bowl or jar, whisk together Cranberry Orange White Balsamic, Blood Orange Olive Oil, Dijon mustard, honey, salt, and pepper until fully emulsified.

• Drizzle vinaigrette lightly over the salad and toss gently until evenly coated.

• Top with grilled chicken if using.

• Finish with an extra light drizzle of balsamic just before serving for brighter layered flavor.

Chef’s Tip

Keep the balsamic slightly forward in the vinaigrette — it keeps the salad tasting bright, clean, and citrus-driven instead of overly sweet.

Flavor Variations

• Cranberry Orange White Balsamic creates a bright citrus-forward vinaigrette
• Raspberry Dark Balsamic adds a deeper berry-rich flavor profile
• Classic White Balsamic creates a smoother, cleaner savory balance
• Add avocado for extra richness and texture
• Swap almonds for candied pecans or walnuts for additional depth

Pairings

Pairs beautifully with grilled chicken, salmon, shrimp, or as a refreshing starter alongside roasted pork or turkey.

Recipe Notes

Blood Orange Olive Oil anchors the citrus structure of the vinaigrette. Swapping balsamic profiles shifts the entire direction of the salad while keeping the same core system intact.