Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blood orange salad with gorgonzola, pecans, and baby greens is a composed salad balancing tart fruit, creamy cheese, crunchy nuts, and peppery greens dressed with balsamic vinaigrette. It is bright, sophisticated, and satisfying. Serve it as a lunch side or light starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 blood oranges (skinned and chopped)
- 2 blood orange (juiced)
- 5 cups baby greens like arugula or baby spinach
- 4 oz gorgonzola cheese
- 1/2 cup pecans (chopped)
- 2 tbsp shallots (finely chopped)
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- salt and fresh ground pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 421mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 197mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.