Blood Orange and Pistachio Salad

This simple and healthy salad makes use of seasonal blood oranges and crunchy pistachios. Add sliced chicken breast for a heartier lunch!

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:

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5 from 2 votes

Blood Orange and Pistachio Salad

 This simple and healthy salad makes use of seasonal blood oranges and crunchy pistachios. Add sliced chicken breast for a heartier lunch!
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 254kcal

Ingredients

  • 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

Instructions

  • Supreme the orange by cutting off all the peel and releasing the orange segments.
  • 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.
  • Toss the greens with the blood orange segments, pistachio, fennel, and dressing right before serving. Enjoy!

Notes

 

Nutrition

Calories: 254kcal | Carbohydrates: 15g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 392mg | Fiber: 5g | Sugar: 8g