Side
Blood Orange Salad with Gorgonzola, Pecans and Baby Greens
Blood oranges burst with sweet tart juice over tender baby greens, mingling with creamy gorgonzola and crunchy pecans in a bright shallot balsamic dressing.
- Total
- 14 min
- Prep
- 14 min
- Serves
- 6
Nutrition per Serving
- Calories
- 284
- Protein
- 6g
- Carbs
- 16g
- Fat
- 23g
- Fiber
- 4g
- Sugar
- 13g
- Sodium
- 263mg
Ingredients
- 3 blood oranges (skinned and chopped)
- 2 blood orange (juiced)
- 5 cup baby greens like arugula or baby spinach
- 4 oz gorgonzola cheese
- 1/2 cup pecans (chopped)
- 2 tbsp shallots (finely chopped)
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- salt and fresh ground pepper
Instructions
- For the vinaigrette, combine about 1/3 cup orange juice, olive oil, shallots, balsamic, salt and pepper in a small glass jar and 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.