Being in the midst of citrus season, we’re all for surrounding ourselves with recipes that make the most of the colorful ingredients at our avail. Healthy, delicious, and easy on the eyes – a solid citrus salad recipe can be integrated within a variety of menus, regardless of the time of day. Let it star as the focal dish for brunch, a light appetizer, or a refreshing and healthy alternative to a decadent dessert. Sweet or savory, the recipes that follow utilize the season’s most colorful ingredients in three mouthwatering takes. 
Blood Orange Burrata 

  • 3 blood orange slices, peeled
  • 3 ounces fresh burrata
  • 1 tablespoon olive oil
  • radicchio and watercress sprigs for garnish
  • salt and pepper, to taste

Spoon the olive oil into a shallow bowl and set the burrata on top. Layer the blood orange slices on the side, garnish with the radicchio and watercress. Salt and pepper to serve. 

Blood Orange Ombre Salad

  • 4 blood oranges, peeled and sliced into 1/2″ pieces
  • 1 orange, peeled and sliced
  • 3 clementines, peeled and sliced 
  • 1 tablespoon pistachios, roughly chopped
  • salt to taste
  • balsamic vinegar, to drizzle
  • mint leaves for garnish

Assemble the blood oranges in an ombre effect, layering in the oranges and clementines as the color variation decreases. Drizzle with the balsamic vinegar, pistachios, and garnish with the mint leaves!

Pro Tip: Dip the orange slices in blood orange juice to get that off-red hue!

Baby Beet, Blood Orange, and Heirloom Carrot Salad

  • 2 blood oranges, peeled and sliced into 1/2″ pieces
  • 3 heirloom carrots, thinly sliced
  • 1 radish, finely sliced
  • 1 small golden beet, finely sliced
  • 1 tablespoon olive oil
  • radicchio, for garnish
  • watercress sprigs for garnish
  • salt and pepper, to taste

Assemble the first four ingredients on a wide plate and drizzle with the olive oil. Garnish with the radicchio and watercress, season with salt and pepper to serve.