Blood Orange Chopped Salad With Sweet Potato Recipes

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BLOOD ORANGE SALAD WITH CARAMEL DRESSING



Blood Orange Salad with Caramel Dressing image

This salad's fresh and contrasting flavors will awaken your taste buds.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

3 cups arugula
2 chilled blood oranges, peeled and sliced
¼ small chilled red grapefruit, peeled and segmented
2 tablespoons pomegranate seeds
2 tablespoons white balsamic vinegar
1 tablespoon caramel syrup (such as Hershey's®)
¼ teaspoon sesame oil
2 tablespoons sliced almonds

Steps:

  • Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  • Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 34.2 g, Fat 4.1 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 12.3 mg, Sugar 11.5 g

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE



Blood Orange and Spinach Salad with Jalapeno Vinaigrette image

Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12

4 blood oranges, divided
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons honey
1 large jalapeno pepper, seeds and ribs removed
½ teaspoon Dijon mustard
1 pinch salt and ground black pepper to taste
4 cups loosely packed fresh spinach
4 tablespoons pomegranate arils
4 tablespoons coarsely chopped pecans
2 slices cooked bacon, crumbled
4 tablespoons crumbled feta cheese

Steps:

  • Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
  • Peel and remove pith from remaining 2 blood oranges and slice horizontally.
  • Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 33.1 g, Cholesterol 15 mg, Fat 23.3 g, Fiber 5.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 323.2 mg, Sugar 11.3 g

SWEET POTATO SALAD WITH ORANGE DRESSING



Sweet Potato Salad with Orange Dressing image

For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
1 cup fat-free mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Granny Smith apple, peeled and chopped
1 cup finely chopped fennel bulb
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

Nutrition Facts : Calories 183 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 300mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

BLOOD ORANGE CHOPPED SALAD WITH SWEET POTATO



BLOOD ORANGE CHOPPED SALAD WITH SWEET POTATO image

Categories     Leafy Green     No-Cook     Valentine's Day     Salad Dressing     Healthy

Yield 2

Number Of Ingredients 22

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
YIELD: SERVES 2 PREP TIME: 45 MINUTES
ingredients:
roasted sweet potato
1 large sweet potato, cubed (size is totally up to you - how much do you want to eat?)
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
6 cups baby romaine leaves or spring greens, chopped
2 blood oranges, segmented and chopped
1/4 cup pomegranate arils
4 ounces feta cheese, crumbled
blood orange vinaigrette
1/3 cup blood orange juice
1/4 cup golden balsamic vinegar
1 garlic clove, freshly grated or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Steps:

  • directions: roasted sweet potato Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the sweet potato cubes with the olive oil and maple syrup. In a small bowl, whisk together the salt, pepper, garlic powder and paprika, then toss the sweet potatoes with it. Roast for 15 minutes, flip and roast for 10 to 15 minutes more. Use the potato warm or cold - it's your preference! Add the chopped greens to a large bowl and sprinkle with a bit of salt and pepper. Toss the greens with the potato, oranges, arils and feta. Top with the vinaigrette and serve. blood orange vinaigrette Combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

BLOOD-ORANGE SALAD



Blood-Orange Salad image

Provided by Oliver Schwaner-Albright

Categories     dinner, easy, lunch, salads and dressings

Time 1h10m

Yield Serves 6

Number Of Ingredients 4

12 blood oranges, peel and pith removed
Pinch red pepper flakes
Salt
1/2 cup fruity olive oil

Steps:

  • Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
  • Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 25 grams

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