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.
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.
My favorite way to serve this salad is with Air-Fryer Salmon. Delicious!
To Make This Blood Orange Pistachio Salad You Will Need:
for the dressing:
- kosher salt – Enhances the flavors in the dressing.
- freshly ground black pepper – Adds some subtle bite and flavor.
- ginger (ground) – Gives a subtle pungent, spicy and sweet flavor.
- cayenne pepper – Adds a touch of subtle heat.
- blood orange juice – Freshly squeezed. This will add color, sweetness and enhance the blood orange flavor.
- raspberry vinegar – Adds a touch of sweetness and tart flavor.
for the salad:
- butter lettuce – Adds light, crisp texture and subtle sweetness.
- baby lettuces or spring mix – Usually consisting of baby spinach, radicchio, and other baby greens.
- micro greens – Adds texture and extra nutrients. However, if you can’t find this, you can omit it.
- red onion – Consider 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.
- pistachios – Adds crunch and a mild earthy flavor.
- pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
- feta cheese – Freshly 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 oil – Has a deep, earthy and distinct pistachio flavor.
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.
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 1 tablespoon raspberry vinegar and the 3 tablespoons freshly squeezed blood orange juice.
Whisk to combine and transfer to a pourable cup or jar.
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 the greens with the thinly sliced red onion, blood orange segments, chopped pistachios, crumbed feta, pomegranate arils and chopped fresh dill.
Drizzle with the blood orange dressing.
And a drizzle of pistachio oil – about 2 tablespoons for the entire platter.
Serve with extra dressing and pistachio oil, salt and pepper on the side!
Hands down one of my favorite salads. I can’t even begin to describe how fresh and bright this salad is.
This salad is amazing paired with salmon, shrimp or scallops. But chicken would also be amazing!
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
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.
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.
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