Blood oranges are a wonderful seasonal treat originally from Sicily, prized for their ruby-red flesh and bright, slightly floral flavor. When you can find them, buy them: their vibrant color and sweet-tart taste make them an outstanding addition to salads. If blood oranges aren’t available where you live, ordinary oranges or a mix of navel and cara cara oranges work well as a substitute. This salad is light, fresh, and full of contrasting textures—creamy gorgonzola, crunchy pecans and juicy citrus—making it an ideal lunch or a colorful side dish. It’s naturally high in vitamin C and fiber and provides healthy fats from the olive oil and nuts. Below you’ll find a simple, reliable recipe plus serving tips, easy variations and storage advice so you can make the most of citrus season.
Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Yield: 6 servings | Serving Size: 1/6
Calories: 284 kcal (approx) | Protein: 6.3 g | Carbs: 16.4 g | Fat: 22.5 g | Fiber: 4.4 g
Ingredients
- 3 blood oranges, peeled and chopped into segments
- 2 blood oranges, juiced (about 1/3 cup juice)
- 5 cups baby greens (arugula, baby spinach or mixed baby lettuces)
- 4 oz gorgonzola cheese, crumbled
- 1/2 cup pecans, chopped (toast them lightly for more flavor)
- 2 tbsp shallots, finely chopped
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: combine about 1/3 cup fresh blood orange juice, the olive oil, finely chopped shallots, balsamic vinegar, and a pinch each of salt and pepper in a small jar or bowl. Shake or whisk vigorously until the dressing is emulsified and well combined. Taste and adjust seasoning.
- Prepare the salad base: place the baby greens in a large salad bowl. Add the crumbled gorgonzola and toss gently with just enough vinaigrette to coat the leaves lightly—start with half the dressing and add more if needed.
- Assemble: divide the dressed greens among six individual salad plates. Top each portion with the chopped blood orange segments and sprinkle with chopped pecans.
- Finish and serve: drizzle a little more vinaigrette over each plated salad if desired, season with additional salt and pepper to taste, and serve immediately so the greens stay crisp.
Tips and Variations
To get clean, attractive orange segments, use a sharp knife to remove the peel and pith, then slice between the membranes to release each segment. Toasting the pecans in a dry skillet for 3–5 minutes brings out their flavor—watch them closely to avoid burning. If you prefer a milder cheese, swap the gorgonzola for goat cheese or feta. For a nut-free version, substitute toasted pumpkin seeds or omit the nuts entirely. To make the salad heartier, add sliced grilled chicken, seared salmon or a scoop of quinoa.
Make-Ahead & Storage
The vinaigrette can be made up to 3 days ahead and stored in the refrigerator in a sealed jar; bring it to room temperature and shake well before using. Keep salad components separate if preparing ahead: store greens in a paper towel-lined container, place orange segments in an airtight container, and keep nuts and cheese in small containers until ready to assemble. Once dressed, this salad is best served immediately.
Serving Suggestions
This salad makes a bright starter or a light main course for lunch. It pairs nicely with grilled fish or roasted chicken and complements Mediterranean flavors—consider serving it alongside a simple baguette or a bowl of chilled soup. For wine, a crisp Sauvignon Blanc or a dry Rosé complements the citrus and tangy cheese without overpowering the salad.
Nutrition Notes
The salad combines fruit, leafy greens, healthy fats from olive oil and nuts, and protein from the cheese. Adjust portion sizes and ingredient amounts to meet your dietary goals—for a lower-fat version, reduce the amount of oil or cheese, or use a lighter cheese alternative.
Last Step:
If you try this recipe, consider leaving a rating or comment with your modifications and how it turned out—feedback helps refine recipes and inspires others to cook.
Nutrition
Serving: 1/6 — Calories: 283.8 kcal, Carbohydrates: 16.4 g, Protein: 6.3 g, Fat: 22.5 g, Sodium: 263.1 mg, Fiber: 4.4 g, Sugar: 13.1 g (approximate)