Blood Orange Salad

Prep Time: 20 mins | Cook Time: 10 mins | Course: Dinner | Serves: 4

Baby green salad with segmented blood oranges, green onion, toasted pinenuts, apricot stilton crumbled cheese, and avocado with a blood orange shallot dressing. Blood oranges are such a beautiful fragrant orange and makes a salad special; You could use regular oranges or cuties too. I’ve included a few variations on ingredients, enjoy with the ingredients you have on hand. Always inspired by Lori Lange of Recipe Girl https://www.recipegirl.com/blood-orange-spinach-salad/  

5 oz mixed baby greens, spinach, arugula, etc

2 blood oranges, peeled and cut into segments

2 green onions, sliced (or ½ red onion, sliced thin) 

3 oz apricot stilton, gorgonzola, or goat cheese, crumbled

1 avocado, diced

¼ cup pinenuts or pecans, etc., toasted

Blood Orange Dressing:

1 shallot, finely chopped

1 blood orange, zested and juiced

⅓ cup blood orange balsamic vinegar, white balsamic, or other flavored vinegar

⅔ cup olive oil

Salt and pepper, to taste

Layer greens on a salad platter or bowl topping with blood orange segments, onion slices, cheese crumbles, avocado, and toasted nuts. Layer and shake the dressing ingredients into a mason jar and drizzle a generous amount over the salad just before serving.

Note: Toast the nuts, stirring, in a skillet over medium-low heat for 2-3 minutes or until just a shade more golden and fragrant. You could add a touch of spray olive oil and a sprinkle of salt. Remove from the skillet and allow to cool in a small bowl so they don’t burn.