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 when you’re swimming in blood oranges and need something bright and healthy.
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 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. For me, a perfect lunch is a flavor packed salad, followed by a cup of coffee and something lightly sweetened. Afterwards I feel satisfied until dinner. When I’m not enjoying a salad, and I have fresh wraps or bread, I love Rainbow Thai Coconut Tumeric Chicken Wraps With Satay Sauce or Ultimate rainbow veggie sandwich recipe. Lunch is my favorite meal to incorporate vibrant plant foods.
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 didn’t love produce the way I do since moving to Tunisia. Food is truly fresh and seasonal, and once it’s gone, it’s gone for the year. We only see blood oranges for a short time, and each year I regret not eating enough of them. This year, I’m enjoying this winter blood orange with crispy sage and roasted almonds salad for my lunch while I can!
- 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 with crispy sage and roasted almonds 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
- 1/2 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
- 1/2 tablespoon black sesame seeds
- 1/4 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
If you make this recipe I hope you’ll tag on me on instagram at #frolicandfare or leave a comment below. I’d love to know how it went for you and share your creations!