Blood Orange Pistachio Salad with Feta Recipe
A vibrant and refreshing Blood Orange Pistachio Salad with Feta, combining the tartness of blood oranges and raspberry blush vinegar with crunchy pistachios, creamy feta cheese, and a subtle kick from cayenne and ginger in the dressing. This easy-to-make side dish is perfect for brightening up any meal with its beautiful colors and fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 medium blood oranges, cut into segments (reserve juice for dressing, about 3 tablespoons)
- 12 ounces salad greens (combination of butter lettuce and baby lettuces or spring mix)
- 1/2 cup micro-greens (optional)
- 1/4 of a red onion, thinly sliced 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)
Dressing Ingredients
- 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, reserved from the blood oranges)
- 1 tablespoon raspberry blush vinegar
- Freshly ground black pepper (to taste)
Instructions
- Make the Dressing: In a bowl, combine the kosher salt, freshly ground black pepper, ground cayenne pepper, and ground ginger. Pour in the reserved blood orange juice and raspberry blush vinegar, then whisk thoroughly to blend all the flavors into a smooth dressing.
- Prepare the Salad Base: On a large serving platter or individual bowls, arrange the salad greens together with the micro-greens, if using, creating a fresh bed for the toppings.
- Add Salad Toppings: Evenly distribute the thinly sliced red onions, blood orange segments, chopped pistachios, crumbled feta cheese, pomegranate arils, and chopped fresh dill over the greens to build layers of texture and flavor.
- Dress the Salad: Drizzle the prepared blood orange dressing over the salad to taste, followed by an additional drizzle of pistachio oil to enhance the nutty richness.
- Season and Serve: Optionally add fresh ground black pepper on top, then serve immediately to enjoy the fresh and vibrant flavors.
Notes
- The micro-greens are optional but add an extra layer of freshness and texture.
- If you cannot find blood oranges, navel oranges can be a substitute, but the flavor and color will differ.
- Pistachio oil can be replaced with extra-virgin olive oil, but it alters the flavor profile.
- For a nut-free option, omit pistachios and pistachio oil, and consider toasted seeds instead.
- This salad is best served fresh to maintain crispness and vibrancy of the ingredients.