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Blood Orange Salad + Ginger and Cayenne Blood Orange Vinaigrette

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A bright and flavorful salad from blood oranges, red onion, chopped pistachios and feta cheese.
Course Salads
Cuisine American
Keyword blood orange, cayenne, feta, ginger, orange, pistachios, red onion, salad, salad dressing
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings
Calories 149
Author Laurie McNamara



  • 2 blood oranges cut into segments and 1/4 cup of juice reserved
  • 1/4 red onion sliced thin vertically
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled feta cheese
  • 5 ounces salad greens


  • 1/4 cup blood orange juice
  • 1 pinch ground ginger
  • 1 pinch ground cayenne pepper
  • 1 to 2 splashes raspberry blush vinegar
  • 2 tablespoons olive oil
  • kosher salt to taste
  • freshly ground black pepper


  • In a bowl combine the juice collected from the blood oranges and add in a pinch of ground ginger, cayenne and a splash or two of raspberry blush vinegar. Whisk to combine.
  • While whisking, drizzle in two tablespoons of olive oil and then taste and season with a pinch of kosher salt and black pepper.
  • In a bowl toss the salad greens with the dressing. Plate up dressed salad greens and top them with orange segments, thinly sliced red onion, chopped pistachios and crumbled feta. Season the salad with a freshly ground black pepper and serve.


Serving: 1g | Calories: 149kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 1mg