Skip to Content

Mixed Green Salad with Blood Orange

Our Mixed Green Salad with Blood Orange is a vibrant, small side salad for a festive holiday dinner.  The sweet blood orange pairs well with the smooth texture of the roasted butternut squash cubes and the juicy, crunchy pomegranate pips.  The lemon-honey vinaigrette is slightly sweet and tangy and complements this salad perfectly!

overview of mixed green salad with blood orange

This elegant side salad makes me happy! 😊 It is a small side salad that is perfect alongside a plate filled with roast prime rib, or roasted turkey, creamy mashed potatoes and crisp green beans. Roasting the butternut squash brings out their natural sweet, earthy flavor.

With all the tasks associated with a major holiday event, you need a salad that can be prepped in advance and assembled when needed. This is such a salad!

Why You Will Love This Mixed Green Salad with Blood Oranges:

  • Festive and beautiful display of colors
  • Makes a perfect side salad
  • Distinctive flavors of sweet, crunchy, savory and tangy

Two plates with side salads and a pitcher of dressing

Ingredients You Need to Make This Salad:

Blood oranges and pomegranates are winter-time seasonal fruits and that is what makes this a special holiday side salad. The smooth, texture of the savory roasted butternut cubes compliments the textures and tastes of the blood orange and crunchy pom pips. We use a mix of soft butter lettuce combined with the fluffy, slightly bitter taste of frisee for these individual salads.

  • Butternut squash
  • Olive oil
  • Coarse salt
  • Black pepper
  • Salad greens
  • Frisée lettuce
  • Blood oranges
  • Pomegranate pips

Did You Know:

Blood oranges derive their goulish name from their bright red color. These oranges are usually smaller than the more common Naval orange, however, they make up for their size by being juicier and sweeter.

Anthocyanin is the pigmentation that gives this citrus its red color. The color process begins developing at the edges of the peel and gradually works into the flesh as it ripens. Depending upon the weather and when the oranges are harvested some oranges will be a deep red throughout the flesh while others may be streaked or more pinkish.

In the United States, most blood oranges are grown in California and Florida and are available during the winter and early spring months.

Plate with blood oranges

We used Frisée lettuce which adds another level of taste and texture to this salad. I love the fluffy-ness of this slightly bitter lettuce. It adds an attractive, interesting taste level to our mixed green with blood orange salad.

large head of frisee lettuce

Dressing For our Salad with Blood Orange

Our featured lemon-honey vinaigrette is a versatile vinaigrette that can be made in advance and kept in the refrigerator for at least a week in a covered container.

The tang of lemon and sweetness of the honey really compliments the flavors of this delightful salad. It is so easy to make, just add all the ingredients to a dish and whisk them together. Better yet, add the ingredients to a small Mason jar and use your immersion blender to make a fast and creamy vinaigrette.

  • Freshly squeezed lemon juice
  • Honey
  • Dijon mustard
  • Garlic, grated or minced
  • Olive oil
  • Salt/pepper

Another option we like is our Creamy Orange Champagne Dressing but even a simple white balsamic and olive oil vinaigrette would be lovely.

mixed green salad with blood orange

How to Make This Mixed Green Citrus Salad

Roasting the butternut squash will be your first step and you can roast them several days in advance. Just keep the roasted cubes in a covered container in the refrigerator.

We love the creamy texture of roasted butternut squash and have included it in our previous posts of butternut squash with mixed greens salad as well as the delightful Roasted Squash and Beet Salad.

Here is the quick how-to of the process. This is a four-serving recipe so for a larger gathering, you will need to increase the amount of ingredients. Please scroll down to the printable recipe card for detailed instructions.

  1. Roast the cubes of butternut squash. When cool to room-temperature chill in the refrigerator.
  2. Rinse and spin-dry the lettuce and place in a bowl. Tear the Frisée lettuce and add to the bowl.
  3. Prep the blood oranges. If needed, this can also be done an hour or so in advance and chilled.
  4. Assemble the salad on four small chilled plates and sprinkle pomegranate pips on each serving.
  5. Serve the previously made vinaigrette in a pitcher or dish for each guest to add.

close up view of side salad and a pour of salad dressing

How to Remove the Peel and Pith of the Blood Orange:

  1. Cut a thin slice from each end of the orange.
  2. Set the orange on one end and slice a strip of the peel and pith, downward to the opposite end, cutting just barely into the flesh. 
  3. Continue removing the peel in strips, turning to the opposite end until the entire orange is free of peel and pith. 
  4. Cut the orange into thick slices and reserve on a plate.

Some Other Recipes We Are Sure You Will Love:

These large shrimp appetizers are sautéed in garlic, butter and Spanish smoky paprika then skewered onto cubes of savory roasted butternut squash.

I guarantee you will love these Fish Tacos with Pomegranate Salsa! Put a new spin on a fish taco with tender tilapia filets, jicama slaw, the sweet-zesty crunch of pomegranate salsa! All on a warm corn or flour tortilla…yum!

This ultra-creamy Roasted Butternut Squash Soup is going to blow you away with its deliciousness! The texture is thick and creamy with roasted onions and garlic for a pleasant flavor. Fresh sage is added at the end to give it a taste boost. This ultra-creamy soup comes with handmade croutons and sage slices on top.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

overview of mixed green salad with blood orange

Mixed Green Salad with Blood Orange

Yield: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Our Mixed Green Salad with Blood Orange is a vibrant, small side salad for a festive holiday dinner.  The sweet blood orange pairs well with the smooth texture of the roasted butternut squash cubes and the juicy, crunchy pomegranate pips. 

The lemon-honey vinaigrette is slightly sweet and tangy and complements this salad perfectly!

Ingredients

For the Butternut Squash:

  • 1 pound butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 cups mixed salad greens
  • 1 cup (packed) torn frisée lettuce
  • 4 medium blood oranges, peel and pith removed and sliced
  • 1 cup fresh pomegranate pips

For the Lemon Honey Vinaigrette:

  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, grated or minced
  • 1 cup olive oil
  • Salt/pepper to taste

Instructions

For the Butternut Squash:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper
  2. Peel the butternut squash and cut into 1/2-inch cubes, place in a bowl, drizzle with olive oil and toss to combine.  
  3. Spread the butternut cubes on the baking sheet, sprinkle with salt and pepper; then transfer to the oven.  Roast for 12-15 minutes, until tender but still firm, stirring at the half-way point.  Remove from the oven and transfer the squash cubes to a plate to cool.


For the Salad:

  1. Rinse the salad greens in cold water and spin dry then place in a large bowl.  Tear the frisée and mix with the salad greens.
  2. Divide the greens equally between 4 chilled salad plates.
  3. Add a portion of the cooled butternut squash cubes to each salad plate with the orange slices. Sprinkle 1/4 cup of pomegranate pips on each salad.


For the Creamy Lemon Honey Vinaigrette:

  1. Add the vinaigrette ingredients to a pint Mason jar, (except the salt and pepper).  Use an immersion blender to blend the mixture using an up/down motion until the vinaigrette emulsifies.  Remove the stick blender and add salt/pepper to taste. Optionally, seal the lid of the jar and shake vigorously.

Notes

  • The butternut squash cubes can be prepared in advance and refrigerated until the time to assemble the salads.
  • To remove the orange peel and pith, cut a thin slice from each end of the orange. Set the orange on one end and slice a strip of the peel and pith, downward to the opposite end, cutting just barely into the flesh.  Continue removing the peel in strips until the entire orange is free of peel.  Cut the orange into thick slices and reserve on a plate.

To make the vinaigrette in a dish:

  • In a small dish, whisk together all the ingredients except the olive oil, salt and pepper. Slowly, drizzle in the olive oil while whisking continuously until the vinaigrette emulsifies and thickens. 
  • Taste and add salt/pepper.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 367mgCarbohydrates: 42gFiber: 10gSugar: 22gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Pinterest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe