Blood Orange and Pistachio Salad

You may have noticed that the produce section looks a little grim this time of year.  The pickings are slim, and most of the poor little guys are underripe or overripe, and have traveled halfway across the world.  But thank goodness blood oranges come to the rescue this time of year, because they are beyond delicious, pretty cheap, and stunningly beautiful.  Here’s a simple little salad you can make for a light, vibrant meal:

Here’s a video on how to segment an orange:

Blood Orange and Pistachio Salad


  • 4 oz spring mix or other artisan greens
  • 1 blood orange
  • 1/4 cup toasted pistachios
  • 1/4 cup shaved fennel bulb
  • 2 tbsp extra virgin olive oil
  • 1 tsp mustard
  • 1.5 tsp sherry vinegar
  • salt and pepper


  1. Supreme the orange by cutting off all the peel and releasing the orange segments.
  2. Reserve the blood orange segments, and squeeze the remaining parts of the orange into a bowl, to collect the juices. Take 1 tbsp of this juice and whisk with the olive oil, mustard, sherry vinegar, and a large pinch of salt and pepper, until emulsified and well blended.
  3. Toss the greens with the blood orange segments, pistachio, fennel, and dressing right before serving. Enjoy!
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