Bitter Greens with Blood Oranges and Hazelnuts

Prep: 15 minutes; other: 3 minutes

A blood orange tastes like it has been kissed by a raspberry--tart and sweet. Its ruby red-streaked flesh adds vibrant, dramatic color to this salad. Quickly toast the hazelnuts for this recipe in a skillet over medium-high heat. The toasted nuts and spicy, slightly bitter greens lend the perfect balance of flavors to this beautiful salad.

Yield: 4 servings (serving size: about 2 cups salad, about 1/4 cup oranges, and 1 1/2 teaspoons hazelnuts)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 7.8g
  • Saturated fat: 1g
  • Protein: 3.2g
  • Carbohydrate: 21.1g
  • Fiber: 4.5g
  • Iron: 1.6mg
  • Sodium: 172mg
  • Calcium: 120mg


  • 3 medium blood oranges or navel oranges (2 1/4 pounds)
  • 1 tablespoon minced shallot (1 medium)
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups baby arugula or spinach
  • 4 cups spring mix salad greens
  • 2 1/2 cups torn radicchio (about 1/2 head)
  • 2 tablespoons finely chopped skinless hazelnuts, toasted


  1. 1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/3 cup juice. Discard membranes.
  2. 2. Combine reserved 1/3 cup juice, shallot, and next 6 ingredients in a small bowl; stir well with a whisk.
  3. 3. Combine arugula, spring mix greens, and radicchio in a large bowl. Pour dressing over salad; toss gently to coat. Divide salad evenly among plates; top with orange sections, and sprinkle with hazelnuts.
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