This blood orange, burrata and pine-nut salad is basically a two for one. Two for one with my previous recipe, spiced roasted pumpkin with radicchio, pine nuts, fetta and Christmas dressing. Toast a couple of extra pine nuts, make double the dressing and boom! You have two salads with about 10 minutes extra work. A Christmas miracle.
Blood orange season here in Australia seems to have extended a little longer than usual. Apparently the growing season is August to late November, but I managed to find some in Brunswick. If you can’t find them, festive as they are, regular oranges will absolutely suffice.
BLOOD ORANGE, BURRATA AND PINE-NUT SALAD NOTES
- Quantities are super loose here. It’s really just a recipe template and an opportunity to show off some nice photos I took. Scale up, scale down, your choice!
- I think this dressing would also work really well on a burrata caprese – nice tomatoes, nice basil, burrata and flaky salt. I intend to take that to my Friendmas this weekend.
- You can add the herb of your choice to this recipe. I used mint and then took it off for some monotoned pink photos, of course. Witlof or radicchio also look lovely, and add a bit of crunch and bulk to the salad.
- I hate to be the bearer of bad news, but there’s not really such a thing as a lactose free burrata ball. If lactose is considerable issue for you, it might be worth searching out other recipes. I have a citrus, olive, feta and dill salad recipe in my cookbook – you could combine it with this dressing and lactose free feta.
- Pine nuts are a FODMAP friendly nut. However, If you need the salad to be nut free you could use lightly toasted pepitas instead.
BLOOD ORANGE, BURRATA AND PINE-NUT SALAD WITH CHRISTMAS SPICED DRESSING
For the Christmas spiced dressing:
- 3 tablespoons fresh orange juice blood orange juice makes the dressing a lovely red
- 3 tablespoons lemon juice
- 3 tablespoons caster sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
For the salad:
- 1-2 balls of burrata depending on how many people you’re catering for (see notes)
- 6-10 blood oranges skin removed and sliced (use regular if blood aren’t available
- Handful of toasted pine-nuts
- Herb of choice optional (I used mint)
- 1 head of witlof optional
- Freshly cracked pepper and sea salt flakes to finish
To make the Christmas spiced dressing:
- Place all the ingredients in a small saucepan over a low heat. Cook for around 5-10 minutes, or until the dressing has reduced and some syrup-like. Remove from the heat.
- Arrange the salad ingredients on a serving platter. Just before serving, pour over some Christmas spiced dressing (to taste) and create a small hole in opposing sides of the burrata so that the cream oozes out. Season and serve immediately.