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Blood Orange Endive Salad

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A plate with endive pieces with a blood orange segment in each, topped with Gorgonzola cheese
A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.

Yesterday I had the honor of being the Godmother to my beautiful niece, Mia Rose. After the church, there was a reception dinner where I totally indulged on some not-so-light dishes and of course, cake.

I need to brag about this cake for a minute because my very talented aunt made this, although my iPhone really doesn’t do it justice… So pretty you almost don’t want to eat it!
A white cake with a lacy baptism dress, baby shoes, and a rattle
This morning I ran 2 miles and after my run I did some grocery shopping (best time to go food shopping BTW, I always make the best choices after working out) and found these beautiful blood oranges. I love the color of blood oranges and I seldom see them, so a salad is today’s light lunch.
Two halves of a blood orange, with one half squeezed
This is also great with goat cheese in place of gorgonzola, and you can use raspberries or strawberries in place of the oranges.

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Blood Orange Endive Salad

3
Cals:256
Protein:10
Carbs:40.5
Fat:8.5
A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.
Course: Lunch, Salad
Cuisine: American
A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.
Total: 15 minutes
Yield: 1 servings
Serving Size: 1 salad

Ingredients

  • 1 head endive
  • 1 blood orange
  • 1 tbsp crumbled gorgonzola

For the vinaigrette:

  • 1 tbsp fresh squeezed blood orange juice
  • 1 tsp extra virgin olive oil
  • 1/2 tsp white balsamic
  • salt and fresh pepper to taste

Instructions

  • Peel the orange and cut into sections.
  • Remove the outer leaves of the endive and fan them on the plate.
  • Chop the remaining smaller leaves and place them in the center of the plate.
  • Top with crumbled cheese.
  • Combine the vinaigrette ingredients and whisk; drizzle over salad.

Last Step:

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Nutrition

Serving: 1 salad, Calories: 256 kcal, Carbohydrates: 40.5 g, Protein: 10 g, Fat: 8.5 g, Sodium: 246.5 mg, Fiber: 23 g, Sugar: 16 g

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A bowl of blood orange juice mixed with olive oil and ground black pepper
A plate of endive pieces with a blood orange segment in each, topped with crumbled Gorgonzola cheese and blood orange vinaigrette