Lunch, Salad, Side Dish
5.0 (0)

Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Prep Time
0 minutes
Cook Time
0 minutes
Servings
6 servings
Calories
283.8
AmericanTotal: 0 minutes

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Ingredients

  • 3 blood oranges
  • 1/2 cup pecans
  • 2 tbsp shallots
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • salt and fresh ground pepper
  • 5 cups baby greens like arugula or baby spinach
  • 4 oz gorgonzola cheese
  • 2 blood orange

Instructions

  1. 1

    To prepare the vinaigrette, mix approximately 1/3 cup of fresh orange juice, olive oil, minced shallots, balsamic vinegar, salt, and pepper in a small glass jar. Secure the lid and shake it well until all ingredients are thoroughly combined.

  2. 2

    In a large salad bowl, combine the baby greens and crumbled gorgonzola cheese. Gently toss them together with just enough of the vinaigrette to evenly coat the leaves.

  3. 3

    Portion the dressed greens onto 6 individual salad plates, then arrange the blood orange segments on top and generously scatter the chopped pecans over each serving.

  4. 4

    Drizzle a bit more vinaigrette over the salads and serve right away for the freshest flavor.

Nutrition Information

283.8
Calories
6.3g
Protein
16.4g
Carbs
22.5g
Fat
0g
Sat. Fat
263.1mg
Sodium
* Nutrition information is per serving (1 /6)

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