I utilized my recent stash of blood oranges to make this Blood Orange Spinach Salad.
On a trip to my local produce supplier last week, I asked them to show me what was in season… what they had that was looking really great. They walked me right over to the citrus and pointed out the blood oranges. “They’re extremely juicy and delicious, and they’re gorgeous inside too,” I was told.
They didn’t need any more endorsement than that. I had never had this type of orange and was anxious to try it. Several blood oranges made their way into my bag, and I was on my way.
Oh, Lordy these are bloody good (pun intended). If you close your eyes and take a bite, you’ll absorb a mouthful of sweet-tart orange juice . Open your eyes, and you can admire its scarlet hue and pink juices, which makes it a natural beauty to include in recipes.
In this recipe, the spinach is accompanied by a dressing highlighted with balsamic-marinated shallots and fresh blood orange juice and zest.
Then it’s tossed with fresh baby spinach, gorgonzola, toasted pine nuts and – of course – blood orange segments. But naturally, the star of this salad is the Blood Orange. What a delicious piece of citrus fruit!
Blood Orange Spinach Salad
Prep Time: 25 minutes + marinating time
- 2 tablespoons finely chopped shallots
- 2 tablespoons balsamic vinegar
- zest from one orange
- 1/3 cup blood orange juice, freshly squeezed (use the zested orange)
- 2 medium blood oranges, peeled & segmented
- 3 tablespoons extra-virgin olive oil
- salt & freshly ground black pepper, to taste
- 3 cups (5 ounces) fresh baby spinach
- 2 tablespoons pine nuts, toasted
- 4 ounces Gorgonzola or blue cheese
- In a small bowl, combine shallots and vinegar. Let shallots sit in the vinegar for about 20 minutes.
- Add orange zest and juice to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until dressing is well combined. Add salt and pepper, to taste.
- Remove white pith and membranes as much as possible from segmented oranges.
- Place spinach in a large bowl and toss with enough dressing to coat. Add in pine nuts, Gorgonzola and orange segments and toss lightly until mixed.
- Serve immediately, drizzling more dressing if needed.
- Substitute regular oranges if you’d like.