Citrus-Bitter Greens Salad with Orange Vinaigrette

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing salad combining bitter greens with a sharp, citrusy vinaigrette that highlights the astringent and bright flavors. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs radicchio leaves, arugula, blood orange into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 100 grams radicchio leaves
• 100 grams arugula
• 1 large blood orange
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted walnuts

Instructions

1. Step 1: Rinse and dry 100 grams radicchio leaves and 100 grams arugula, then tear the radicchio into bite-sized pieces and combine with the arugula in a large bowl.
2. Step 2: Peel 1 large blood orange and segment it over a bowl to catch the juice; reserve segments and juice separately.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp of the reserved blood orange juice until emulsified.
4. Step 4: Toss the greens with the vinaigrette gently until evenly coated.
5. Step 5: Add the blood orange segments and 1/4 cup toasted walnuts to the salad, tossing lightly to combine.
6. Step 6: Serve immediately to enjoy the crisp bitterness of the greens balanced by the sweet-tart citrus dressing.