Blood Orange Pistachio Salad with Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of mixed greens, blood oranges, pomegranate, pistachios, and tangy feta cheese dressed in blood orange vinaigrette. Bright, refreshing, and elegant as an entree or side.
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Nutrition & ingredients
Ingredients
serves 6- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 3 tablespoons blood orange juice (freshly squeezed)
- 1 tablespoon splashes raspberry blush vinegar
- freshly ground black pepper (to taste)
- 4 medium blood oranges (cut into segments and reserve juice (3 tablespoons))
- 12 ounces salad greens (I do a combination of butter lettuce with baby lettuces mix or spring mix)
- 1/2 cup micro-greens (optional)
- 1/4 of an red onion (sliced thin vertically)
- 1/3 cup chopped pistachios (lightly salted)
- 1/3 cup crumbled feta cheese (or more if desired)
- 1/3 cup pomegranate arils (or more if desired)
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons pistachio oil (or more as needed.)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Sodium
- 244mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 405mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.