Feb 28, 2023

February 27, 2023

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It looks like March will be blood orange month. I was recently at my local specialty food store, and they had blood oranges on sale for less than two dollars a pound. I had no choice but to buy a large bag full, wouldn’t you agree? As well as being gorgeous to look at, these unique colored oranges are delicious and have a short season when they are available. After baking a tasty, moist loaf cake with the oranges, I decided to create a hearty winter salad that would help us forget that there is a blanket of four inches of snow outside. For some reason, citrus always perks me up and puts me in a good mood.

I like my salads to be crunchy, colorful, and full of nutrition and flavor. I used a combination of kale and radicchio as my greens and included some green onions for flavor. I added toasted walnuts for crunch and topped the salad with some delicious, gorgeous slices of blood oranges. My new favorite vinaigrette is my pomegranate molasses dressing, and I knew that it would be delicious used on this salad. Pomegranate molasses can be found at many specialty food stores, or at Mediterranean food stores. If you are not familiar with using fresh kale in your salad, if you cut out the thicker stems and veins, and simply massage the kale leaves with your fingers, it helps to tenderize the kale and make it more palatable to everyone. I used a combination of purple and green kale, along with my radicchio. Of course, in its place, baby spinach would also be an excellent choice.



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Buon Appetito!
Deborah Mele 


  • 4 Cups Bitter Greens (or Kale)
  • 2 Cups Thinly Sliced Radicchio
  • 4 Green Onions, Chopped
  • 1/2 Cup Lightly Toasted Walnuts
  • 2 Whole Blood Oranges, Peeled & Thinly Sliced


  • 2 Tablespoons Pomegranate Molasses
  • 1 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • Salt & Pepper To Taste
  • 1/2 Cup Extra Virgin Olive Oil


    1. Massage the kale with your fingers to tenderize it, then place in a bowl along with the radicchio, green onions, and walnuts.
    2. In a small bowl, whisk together the dressing ingredients until blended.
    3. Pour the dressing over the salad and toss until coated.
    4. Arrange the salad onto a platter, and place the blood orange slices on top.
    5. Serve & enjoy!
Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 217mgCarbohydrates: 32gFiber: 6gSugar: 20gProtein: 6g



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