Blood Orange Broccolini Salad Recipe

This Blood Orange Broccolini Salad recipe is a stunning combination of bright citrus, tender greens, crunchy walnuts, and creamy blue cheese, all brought together with a tangy Dijon-blood orange dressing. Featured on Feed My Soul… V!, hosted by Vanessa Gianfrancesco, this autumn-inspired salad delivers bold color, refreshing acidity, and layered textures in every bite.

The Inspiration

Autumn cooking is all about contrast—warm and cool, sweet and bitter, soft and crunchy. This salad reflects that seasonal philosophy by combining vibrant winter citrus with earthy greens and rich, savory cheese. Blood oranges, known for their deep ruby color and complex citrus flavor, bring brightness to cooler-weather meals, while broccolini adds freshness and structure.

On Feed My Soul… V!, Vanessa Gianfrancesco showcases recipes that highlight natural ingredients and seasonal cooking techniques that are simple yet elevated. This salad is a perfect example of that approach, transforming everyday vegetables into a restaurant-quality dish with minimal effort.

The use of Dijon mustard and fresh garlic in the dressing enhances the citrus notes, while olive oil creates a smooth, emulsified finish that coats every ingredient beautifully. The addition of blue cheese adds a bold, creamy contrast, making every bite layered and satisfying.

Ingredients

11 ounces (312 g) broccolini
2 blood oranges
2 teaspoons (10 ml) Dijon mustard
1 clove garlic, minced
⅛ cup (30 ml) olive oil
Salt and pepper
¼ head radicchio, thinly sliced
½ red onion, thinly sliced
2 ounces (57 g) toasted walnuts, roughly chopped
3 ounces (85 g) blue cheese, crumbled

Method

Bring a pot of heavily salted water to a boil over high heat. Transfer the broccolini into the water and cook until just tender, 3-4 minutes. Transfer immediately into an ice bath and once chilled, transfer the blanched broccolini onto a paper towel-lined tray to drain.
Peel the blood oranges and supreme them over a bowl to catch any juice. Set the supremes aside and squeeze any remaining juice out of the orange husks into the bowl.
To the bowl of orange juice add the mustard and garlic. Whisk to combine. While whisking, slowly stream in the olive oil. Season the dressing with salt and pepper and reserve.
Chop the broccolini into bite-sized pieces and transfer to a large salad bowl. Add the radicchio, red onion, and toasted walnuts. Toss to combine.
Drizzle the dressing over the salad, toss gently to coat, sprinkle the cheese overtop and serve immediately.

Serving Suggestions

This Blood Orange Broccolini Salad is a versatile dish that works beautifully as a refreshing starter or a light main course during autumn and winter meals. Serve it alongside roasted chicken, grilled salmon, or seared steak for a balanced and colorful plate. It also pairs wonderfully with creamy pasta dishes or rich holiday mains, where its citrus brightness helps cut through heavier flavors.

For a vegetarian spread, serve it with warm crusty bread, lentil dishes, or grain-based salads like quinoa or farro bowls. A crisp white wine such as Pinot Grigio or Sauvignon Blanc complements the citrus notes, while sparkling water with a twist of orange enhances its refreshing character. This salad is also ideal for holiday gatherings, offering a vibrant and elegant addition to festive tables.

Final Thoughts

This Blood Orange Broccolini Salad recipe is a beautiful celebration of seasonal ingredients, balancing bold citrus, earthy greens, crunchy walnuts, and creamy blue cheese in a dish that is as visually stunning as it is delicious. The combination of textures and flavors creates a refreshing yet satisfying salad that feels both nourishing and elevated.

Find more recipes from Feed my Soul, V! here!