Rethink breakfast with this Blood Orange Breakfast Salad made with juicy blood oranges, vanilla-scented persimmons, fresh mint, and a hint of red onion, all topped with a lusciously creamy, salty dollop of either Macedonian feta or salted vegan cream cheese.
Preparing Blood Orange Breakfast Salad
This salad is easy to prepare. You just need to slice the fruit and mint, and then make the dressing. For the fruit, I used vanilla persimmons and blood oranges, but this would also be good with mangos and more commonly available oranges, such as Cara Cara oranges. Pssst: Use the orange rinds to make No Cook Blood Orange Syrup.
For the dressing, you combine some of the fresh orange juice with some salad oil and your sweetener of choice.
If you’re vegetarian, you’ll top this with feta cheese. Macedonian feta is our cheese of choice. Macedonia feta is to regular feta as heavy cream is to skim milk — it’s just that much creamier. It pairs beautifully with the fresh fruit and mint.
If you’re vegan, we’re achieving a similar effect with salted vegan cream cheese. What is salted cream cheese, you ask? It’s as simple as it sounds — you add a good pinch of salt to some store bought vegan cream cheese. The taste and texture aren’t exactly the same as the feta, but we were pleasantly surprised at how good an alternative it was.
This is a really tasty salad! It will be delicious no matter what it looks like, but for a beautiful presentation use a mandoline to cut the fruit into thin slices. Be careful with the mandoline — it’s a great tool but its also very sharp!
Other Breakfast Ideas
- Dairy-Free Fruit Parfait
- Triple Berry Sauce (serve with yogurt, ricotta, or pancakes)
- Moon Milk Farina
Eating Together Made Easy
This Blood Orange Breakfast Salad is simple to make either vegetarian or vegan. The only difference is the cheese on top. Vegetarian’s use Macedonian feta and vegan’s use vegan cream cheese, with some salt added.
Blood Orange Breakfast Salad
- 1 vanilla persimmon or mango, thinly sliced
- 5 blood oranges (Thinly slice 4 of the oranges for the salad. Juice 1 for the dressing.)
- 2 tablespoons mint, julienned
- 1 teaspoon red onion, finely diced
- 4 tablepoons cheese/cheeze of choice (For vegetarians, I recommend Macedonian feta; for vegans, make salted vegan cream cheese, by putting purchased cream cheese in a small bowl and sprinkling salt on it. Mash together well, and then taste and add more salt as needed.)
- 3 tablespoons salad oil
- pinch sugar or other sweetener (If you’re not a vegan, honey is a nice option here. I probably wouldn’t use maple syrup or anything with a dominant flavour.)
- Make the dressing: Put 1 tablespoon of blood orange juice, along with the salad oil, and a pinch of sugar/sweetener in a small bowl and stir well to combine.
- Plate the salad, dividing the ingredients evenly between the plates
- Top with the dressing.
Nutritional InformationNutrition information is an estimate, based on using a persimmon (not a mango), feta cheese, and no added sugar.
PIN Blood Orange Breakfast Salad
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I think all the photos were beautiful, even the “messy” ones
Thank you! I wasn’t fishing for compliments 🙂 – just wanted to share a little bit about what goes on behind the scenes. I never realized all the work that goes into recipe sites until I started this one. I hope you enjoy the recipe!
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