How To Make Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Talk about gorgeous and delicious! This Blood Orange Salad is made with baby greens, Gorgonzola cheese, pecans, and tossed in a DIY vinaigrette dressing.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 3blood oranges,skinned and chopped
- 2blood orange,juiced
- 5cupsbaby greens,like arugula or baby spinach
- 4ozgorgonzola cheese
- ½cuppecans,chopped
- 2tbspshallots,finely chopped
- 2tbspbalsamic vinegar
- 4tbspextra virgin olive oil
- salt and fresh ground pepper
Instructions
-
For the vinaigrette, combine about ⅓ cup of orange juice, olive oil, shallots, balsamic, salt, and pepper in a small glass jar; shake vigorously.
-
Place baby greens and gorgonzola in a large salad bowl and toss with just enough vinaigrette to coat.
-
Divide greens on 6 individual salad plates and top with oranges and sprinkle chopped nuts.
-
Drizzle with a little more vinaigrette and serve immediately.
Nutrition
- Calories: 267.57kcal
- Fat: 20.57g
- Saturated Fat: 5.31g
- Monounsaturated Fat: 11.43g
- Polyunsaturated Fat: 2.94g
- Carbohydrates: 17.10g
- Fiber: 4.05g
- Sugar: 11.93g
- Protein: 6.40g
- Cholesterol: 14.17mg
- Sodium: 429.13mg
- Calcium: 165.37mg
- Potassium: 362.57mg
- Iron: 0.82mg
- Vitamin A: 160.83µg
- Vitamin C: 61.19mg
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