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Blood Orange Salad with Shallots & Olives

By 22 Comments

Blood Orange Salad with Shallots & Olives is a vibrant and simple salad that looks like a plate of jewels! If you need a showstopper salad that woks for any night of the week, too, reach for this one.

Serve Blood Orange Salad with Shallots & Olives to present a pretty salad for your next special meal.

We started making Blood Orange Salad with Shallots & Olives a few winters ago as a way to put our backyard oranges to use. I can’t remember where the inspiration came from, but we added blood oranges for their gorgeous color. This is the perfect salad for the winter holidays and even beyond.

The blood oranges add gorgeous jewel-like color to this citrus salad. The flavors are amazing – the salty olives pair well with the sweet citrus. Toss in the pistachios (or your favorite nuts) for fab texture.

Blood Orange Salad with Shallots & Olives

There is nothing that brightens a dreary winter night like this Blood Orange Salad with Shallots & Olives. We served this on Christmas Eve when we had a traditional Italian meal planned with plenty of fish and seafood. It was a lovely, bright dish to serve.

Since winter lasts longer than the holiday season be sure to get this salad on the table before the weather eases up. Blood oranges, so called because of their vibrant reddish flesh, are typically in season from December through March.

I used blood oranges in a fun dessert recipe on the site: Mini Blood Orange Scented Chocolate-Ricotta Cakes. Boy are they pretty AND delightful. They have such a pretty pink, crackly glaze over the top, making them ideal for a Valentine’s Day treat! 

If you’re looking for another way to use oranges, you could juice your own (or use juice from the store) to make this Beet & Orange Juice Morning Sunrise drink. It’s so pretty! 

If you’re loving citrus in salads, especially in the cooler months, I’d also recommend you try this recipe for Sicilian Fennel and Orange Salad. It’s another simple salad with bright flavor for the winter months.

Blood Orange Salad with Shallots & Olives is bright and colorful with jewel-like oranges.

How to Slice Your Oranges

  1. When you prep the oranges in this salad, have a sharp paring knife on hand and a utility knife to cut the slices.
  2. Peel the orange as you normally would. Use the paring knife to scrape away as much of the white pith as possible.
  3. Continue by slicing into rounds. Use the paring knife to pop out any seeds.

I am lucky to have oranges to pluck from a tree in my backyard, but for blood oranges, I hit the market. This salad is sweet from the oranges, but not too sweet. The olives bring a touch of salt and the shallots bring great flavor, too.

I didn’t use any sort of dressing for this citrus salad. If you decide to, I’d recommend that you don’t use much. The flavor from the ingredients is all you need, in my opinion.

Blood Orange Salad with Shallots and Olives is a sure way to help you beat the winter blahs at your next meal. Be on the lookout for blood oranges at the store and any other oranges you can get your hands on. You’ll love how pretty, and tasty, this citrus salad is!

Blood Orange Salad with Shallots & Olives is a vibrant and tasty simple salad.

Yields Serves 4

Blood Orange Salad with Shallots & Olives
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5 based on 6 review(s)

Ingredients

  • 3 blood oranges, peeled, pith removed and sliced into rounds
  • 3 oranges of your choice, peeled, pith removed and sliced into rounds
  • 1 tablespoon olive oil
  • 1 large shallot, sliced into rings
  • 1/3 cup pitted and sliced Mediterranean-style lightly marinated green and black olives
  • 1/4 cup roasted pistachios, rough chopped or in halves

Instructions

  1. Peel the oranges, then remove as much of the white pith as possible. Slice the oranges into 1/4-inch thick rounds. Remove any seeds.
  2. Arrange the oranges on a platter in a pattern so the blood oranges mix with the other oranges.
  3. In a skillet over medium heat, add the oil. When hot, add the shallots and cook until they soften and then turn slightly crisp.
  4. Reduce the heat so the shallots don’t burn. Add the olive and toss to combine. Stir just so the olives are warmed through.
  5. Remove from the heat and scatter over the arranged oranges.
  6. Garnish with the pistachios.
  7. Serve, either while the shallots and olives are warm, or at room temperature.
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https://www.azgrabaplate.com/blood-orange-salad-with-shallots-olives/

 

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Comments

  1. Jenn says

    Could this salad be any more stunning!? Simply gorgeous and such a wonderful side dish for blood orange season! Thank you!
    ★★★★★
    Reply

  4. Amanda Dixon says

    I love blood oranges, and this was such a wonderful way to enjoy them! This salad was so fresh tasting, and I just love the pistachio addition.
    ★★★★★
    Reply

  5. Angela says

    Blood oranges make this salad so beautiful and tasty! The crunch from the pistachios is great too.
    ★★★★★
    Reply

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