This winter blood orange with crispy sage and roasted almonds salad is bright, crunchy, sweet and full of crispy sage and warm roasted almonds. It's served with blood orange honey mustard and a perfect winter recipe because blood orange season is short, and we all need some vibrant foods this time of year.
I've been stalking our produce market for blood oranges. I have been consumed with the craving for a big, bright, citrus filled salad, with a sweet blood orange honey mustard dressing, and lots of crunch for these gray and rainy winter days.
I'm not sure if I'm the only one who craves salad all winter long.
I love this salad because it's a perfect dinner salad. This winter blood orange with crispy sage and roasted almonds salad is also enjoyed by my family. While I can easily eat the whole thing myself, it also makes a beautiful side dish or served with some protein for dinner. I love to serve it with Oven roasted chicken thighs with fennel and figs or Easy herb roasted chicken with lemon wine broth
The wholesome ingredients in this winter blood orange salad.
- Whole raw almonds
- Fresh green sage
- Romaine lettuce
- Blood oranges
- Sesame seeds
- Olive oil
- Dijon mustard
- Apple cider vinegar
How to make this winter blood orange salad
- Your first step is to roast your almonds and sage. I add my almonds and some fresh sage on a baking sheet, coat it with olive oil, and add a pinch of sea salt and bake. I saw this Alice Walters teaches cooking on Masterclass and have been making it ever since. It's so simple, but so delicious. Seriously addictive!
- While you roast your almonds, prepare your salad by cutting your fresh romaine, and any vegetables of choice. I will add whatever I have that day. On this particular day, I added red pepper and avocado. Yum!
- Peel your blood oranges, and slice them as thick or thin as you'd like.
- Garnish with some black sesame seeds.
- Set salad aside and make your dressing!
- For the dressing, I went with something a little fancier than my usual olive oil and vinegar. I made a creamy honey mustard vinaigrette using blood orange juice, honey, mustard, and apple cider vinegar. This makes for an extra creamy, sweet, and tangy vinaigrette.
- 1 cup of raw almonds
- ½ cup fresh sage, whole
- olive oil
- 1 teaspoon sea salt
- kosher salt and black pepper
- 4 cups sliced romaine
- 2 blood oranges, peeled and sliced
- 1-2 avocados, sliced
- ½ tablespoon black sesame seeds
- ¼ cup extra virgin olive oil
- juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- kosher salt
1. Preheat oven to 350 degrees F.
2. On a baking sheet, combine the almonds, fresh sage, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
3. In a large salad bowl, combine the mixed greens and any other veggie of choice. Add your blood orange to top of greens.
4. To make the blood orange honey mustard vinegarette: Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
5. When almonds are done roasting, add them on top of your salad and dress salad with your dressing.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 396Total Fat 15gTrans Fat 0gCholesterol 2mgCarbohydrates 18gFiber 15gProtein 12g