Description
Not sure what to eat today? This blood orange salad is a special treat. All the flavors are combined to perfection in this fantastic fresh salad. Warm onions and blood orange pair perfectly in this salad with the peppery arugula, crunchy pistachios, and tangy feta cheese.
Ingredients
Scale
- 3 large garlic cloves, thinly sliced
- 1 red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 15 large basil leaves, cut in ribbons (about 1/2 cup)
- 2 small blood oranges, peeled, sliced, and quartered
- 7 ounces baby arugula or romaine lettuce
- 1/4 cup roasted shelled pistachios, chopped (about 60 pistachios)
- 4 oz sheep's feta cheese, crumbled (optional)
- 1 Hass avocado, diced
Instructions
- Heat olive oil in a large skillet. Add onion, garlic, salt and pepper. Sauté at medium hear for 5-7minutes, until translucent
- Add basil and blood orange and continue cooking for another 2-3 minutes. Set aside
- To assemble, arrange arugula at the bottom of 4 salad plates. Add warm onions, garlic and blood orange and top each one with 1 tablespoon of pistachios, 1 ounce feta cheese (if using) and diced avocado.
- Dress salad with Mustard or Chia Seed Dressing.
Notes
This post was originally published on February 24, 2014 and has been updated with more information and new pictures.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2.5 cups without dressing
- Calories: 260
- Sugar: 9.1
- Sodium: 423
- Fat: 18.7
- Saturated Fat: 6
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 18.2
- Fiber: 5.9
- Protein: 8.6
- Cholesterol: 25.2