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  • Brittany Aldridge

Winter Blood Orange & Broccoli Salad

This is one of those miracle salads that never wilts, in fact the flavours only deepen over time so this is perfect for making ahead on a busy day or if you're entertaining. These flavours are absolutely delicious - fresh oranges, zingy garlic, creamy cheddar cheese and crunchy broccoli. Dress the salad with this beautiful red wine vinegar vinaigrette up to 10 hours ahead of serving and away you go! Give it a try, I promise you wont be disappointed!


For the salad:

  • 1 cup of almonds

  • 150 grams of sultanas

  • 1/2 a valencia orange, segmented

  • 1/2 a blood orange, segmented

  • 1 broccoli head, roughly chopped

  • 3 stalks of celery, finely diced

  • 1/2 cup of cheddar cheese, grated

For the dressing:

  • 1 tablespoon of red wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 1 garlic clove, finely diced

  • 1 teaspoon dijon mustard

  • 1 teaspoon of freshly cracked black pepper

  • 1 teaspoon salt

  • 1 teaspoon of honey


  • Toast the almonds in a pan over low heat for about 5 minutes, watch them carefully as you don't want them to burn. After 5 minutes set aside to cool.

  • Once the almonds are cool, roughly chop them (its okay if they are all different sizes and a few are left whole!), and add them to your salad serving bowl.

  • Next add dd the chopped broccoli, segmented oranges, sultanas, and cheese to the serving bowl, and give it a good mix with your hands until everything is incorporated.

  • In a measuring cup or small bowl, combine all of the dressing ingredients (olive oil, red wine vinegar, mustard, honey, garlic and salt), and mix well until the dressing is slightly thicker and shiny.

  • Pour the dressing over the salad and stir until all ingredients are well coated. Serve and enjoy!

Notes: This salad will last up to 4 days in the fridge in an airtight container.

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