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Roasted Blood Orange Salad with Scallion, Red Onion and Mint

Roasted Blood Orange Salad with Scallion, Red Onion and Mint


  • 1 blood orange, sliced into 1/8-inch rounds, peel intact
  • 4 scallions, cleaned and trimmed, sliced on the diagonal into ¼-inch slices
  • 2 1/2 Tbsp olive oil, separated
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens
  • 1/4 cup fresh mint leaves
  • 1/4 red onion, thinly sliced
  • 2 Tbsp lemon juice
  • sliced avocado, toasted almonds or pecans, dried cranberries (optional)


Preheat oven to 425°F. In mixing bowl, toss blood orange slices and scallions with 1/2 Tbsp olive oil and salt and pepper to taste. Lay sliced oranges and scallions evenly on baking sheet lined with parchment paper, drizzling with any remaining oil from the mixing bowl.

Roast for 10-15 minutes, shaking the pan every five minutes to make sure the oranges don't burn.

Remove from oven and let cool at least 5 minutes.

While oranges and scallions are roasting, combine red onion and lemon juice in a bowl and let sit for 5 minutes, allowing onion to soften.

Toss salad greens, mint leaves, remaining olive oil and red onions together. Add roasted blood orange slices, scallions and any optional additions, tossing gently to combine. Serve immediately.

Adapted from Edible Boston

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