This Blood Orange Pistachio Salad is a stunning and flavorful salad! Blood oranges add a bright citrus note that pairs well with the red onion, chopped pistachios and feta cheese. This salad is drizzled with a blood orange dressing and pistachio oil.

Blood Orange Pistachio Salad with Feta

Nothing makes me happier than a beautiful salad.

To me, what really makes a salad spectacular is color, texture and flavors (that one is obvious). Back in 2014, when I first posted this salad, blood oranges were seasonal and a little hard to find. Now you can find them pretty much all year round at most major grocery stores. However, if for some reason you can’t find blood oranges (sometimes called raspberry oranges) than any orange would work.

Blood oranges are the most beautiful fruit. Pair that next colorful greens, red onion, pomegranate arils and pistachios and you have a match made in salad heaven.

Blood Orange Pistachio Salad with Feta

My favorite way to serve this salad is with Air-Fryer Salmon. Delicious!

ingredients for Blood Orange Pistachio Salad with Feta

To Make This Blood Orange Pistachio Salad You Will Need:

for the dressing:

  • kosher saltEnhances the flavors in the dressing.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • ginger (ground) – Gives a subtle pungent, spicy and sweet flavor.
  • cayenne pepperAdds a touch of subtle heat.
  • blood orange juiceFreshly squeezed. This will add color, sweetness and enhance the blood orange flavor.
  • raspberry vinegarAdds a touch of sweetness and tart flavor.

for the salad:

  • butter lettuceAdds light, crisp texture and subtle sweetness.
  • baby lettuces or spring mixUsually consisting of baby spinach, radicchio, and other baby greens.
  • micro greensAdds texture and extra nutrients. However, if you can’t find this, you can omit it.
  • red onionConsider soaking onions in ice water to remove a lot of the bite. You still get onion flavor but it mellows out considerably.
  • blood oranges (segmented) – Lends delicious citrus flavor.
  • pistachiosAdds crunch and a mild earthy flavor.
  • pomegranate arilsAdds a pop of color, texture and sweet tart flavor.
  • feta cheeseFreshly crumbled is best as it’s not coated in anti-caking ingredients.
  • dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
  • pistachio oilHas a deep, earthy and distinct pistachio flavor.

segmented blood oranges

How To Segment an Orange:

Run your knife around the orange to remove as much as the orange rind and least amount of the actual fruit. Keep going until all of the rind and pith (which tends to be bitter) is removed. Over a bowl, and switching over to a paring knife and slice on the inside of the membrane that separates each orange segment.

Repeat those steps with all oranges and place the orange segments into a bowl and collecting all of the juices in the second bowl. Once I was done segmenting, I squeezed what was remaining of the orange to get out any if not all the juice. You will need 3 tablespoons of blood orange juice.

salt, pepper, ginger and cayenne pepper.

In a small bowl, measure and add 1/4 teaspoon each kosher salt, ground ginger and cayenne with a few turns of freshly ground black pepper.

add raspberry vinegar and 3 tablespoons blood orange juice.

Add 1 tablespoon raspberry vinegar and the 3 tablespoons freshly squeezed blood orange juice.

whisk and transfer to a jar or bottle

Whisk to combine and transfer to a pourable cup or jar.

add salad greens to a large platter or individual bowls

Next, plate up the salad greens. I’m using a 7 ounce bag of butter lettuce and 5 ounce bag of either a spring mix or baby lettuce blend – both I found at Trader Joe’s. Then I added some micro greens on top.

Top with micro greens, red onion, orange segments, crumbled feta, chopped pistachios, pomegranate arils and chopped fresh dill.

Top the greens with the thinly sliced red onion, blood orange segments, chopped pistachios, crumbed feta, pomegranate arils and chopped fresh dill.

pour the orange dressing over top.

Drizzle with the blood orange dressing.

then drizzle with pistachio oil.

And a drizzle of pistachio oil – about 2 tablespoons for the entire platter.

Blood Orange Pistachio Salad with Feta

Serve with extra dressing and pistachio oil, salt and pepper on the side!

Blood Orange Pistachio Salad with Feta

Hands down one of my favorite salads. I can’t even begin to describe how fresh and bright this salad is.

Blood Orange Pistachio Salad with Feta

This salad is amazing paired with salmon, shrimp or scallops. But chicken would also be amazing!

Blood Orange Pistachio Salad with Feta

Every bite of this blood orange salad was a little different depending on what I had on my fork. With that said, my favorite bit was when I got some blood orange, pistachio and feta. Truthfully, there’s really no way you’ll get a bad bite.

I love this salad and I know you will too!

Blood Orange Pistachio Salad with Feta

Blood Orange Pistachio Salad with Feta
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Yield: 6 servings

Blood Orange Pistachio Salad with Feta

This Blood Orange Salad is a stunning and flavorful salad! Blood oranges add a bright citrus note that pairs well with the red onion, chopped pistachios and feta cheese. This salad is drizzled with a blood orange dressing and pistachio oil.
Serves 4 generous entree salads or 6 to 8 side salads.

Ingredients

FOR THE VINAIGRETTE:

  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 3 tablespoons blood orange juice, freshly squeezed
  • 1 tablespoon splashes raspberry blush vinegar
  • freshly ground black pepper, to taste

FOR THE SALAD:

  • 4 medium blood oranges, cut into segments and reserve juice (3 tablespoons)
  • 12 ounces salad greens, I do a combination of butter lettuce with baby lettuces mix or spring mix
  • 1/2 cup micro-greens, optional
  • 1/4 of an red onion, sliced thin vertically
  • 1/3 cup chopped pistachios, lightly salted
  • 1/3 cup crumbled feta cheese, or more if desired
  • 1/3 cup pomegranate arils, or more if desired
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons pistachio oil, or more as needed.

Equipment

Instructions 

MAKE THE DRESSING:

  • In a bowl measure and add the salt, pepper, cayenne and ground ginger. Pour in the juice collected from the blood oranges and raspberry vinegar. Whisk to combine.

MAKE THE SALAD:

  • Arrange salad greens and micro-greens on a large platter or in individual bowls.
  • Top them with red onion, blood orange segments, thinly sliced red onion, chopped pistachios, feta, pomegranate arils and dill.
  • Drizzle with desired amount of dressing and then the pistachio oil.
  • Season the salad with a freshly ground black pepper, if desired and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1serving, Calories: 127kcal, Carbohydrates: 8g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 207mg, Potassium: 234mg, Fiber: 1g, Sugar: 3g, Vitamin A: 788IU, Vitamin C: 24mg, Calcium: 62mg, Iron: 1mg