Blood Orange Citrus Salad with Cranberry Orange Vinaigrette

Ingredients

6 cups mixed greens (spring mix or arugula blend)
1½ cups mandarin orange segments (fresh or canned, drained)
¼ cup thinly sliced red onion
¼ cup slivered almonds, lightly toasted
½ cup crumbled feta or goat cheese (optional)
1½ cups grilled or roasted chicken breast, sliced (optional)

For the vinaigrette  

⅓ cup Cranberry Orange White Balsamic Vinegar
¼ cup Blood Orange Extra Virgin 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 (if using) to a large salad bowl.
• In a small bowl or jar, whisk together Cranberry Orange White Balsamic, Blood Orange EVOO, Dijon mustard, honey, salt, and pepper until fully emulsified.
• Drizzle vinaigrette over salad and toss gently to coat evenly.
• Top with sliced chicken if using.
• Serve immediately while greens are crisp and dressing is glossy.

Chef’s Tip

This balsamic-forward ratio lets the Cranberry Orange shine while Blood Orange EVOO rounds it out — don’t flip the ratio or you’ll lose the signature flavor punch.

Flavor Variations

Swap Cranberry Orange White Balsamic with Raspberry Balsamic for berry-citrus depth, or Classic White Balsamic for a lighter, cleaner citrus vinaigrette.

Pairings

Perfect with grilled chicken, salmon, or as a bright starter for citrus-forward meals.

Recipe Notes

Blood Orange EVOO is the citrus backbone of this dressing. This salad works beautifully with or without protein, making it ideal for lunch, light dinners, and entertaining.