Hey y’all! If you’re looking to elevate your salad game, this Blood Orange Pistachio salad with Feta delivers a burst of color, vibrant flavors, and a balance of juicy, sweet, salty, and nutty notes. It’s the perfect starter, light lunch, or quick dinner-for-two, making it ideal for casual get-togethers, dinner parties, or anytime you want a refreshing boost. Let’s get cooking!
Why You’ll Love This Blood Orange Pistachio Salad with Feta
- Stunningly colorful—guaranteed to impress guests at any gathering.
- The perfect balance of sweet citrus, tangy feta, and crunchy pistachios.
- Quick to prep and assemble, ready in just 20 minutes.
- Super customizable with easy ingredient swaps.
- Packed with nutritious ingredients for a healthy, feel-good meal.
Ingredients for Blood Orange Pistachio Salad with Feta
- 3 blood oranges, peeled and sliced into rounds
- 5 oz (140g) mixed baby greens or arugula
- 3 oz (85g) feta cheese, crumbled
- 1/3 cup (40g) shelled unsalted pistachios, roughly chopped
- 1 avocado, sliced (optional but delicious!)
- 1/4 small red onion, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
How to Make Blood Orange Pistachio Salad with Feta
Step 1: Prepare the Blood Oranges
Slice off the top and bottom of each blood orange. Using a sharp knife, remove all peel and pith. Cut into 1/4-inch rounds for beautiful cross-sections.
Step 2: Assemble the Greens
Arrange the mixed baby greens or arugula across a large salad platter or bowl.
Step 3: Layer the Toppings
Arrange the blood orange slices and avocado (if using) over the greens. Sprinkle thinly sliced red onions, crumbled feta, and chopped pistachios evenly over the top.
Step 4: Dress and Finish
Whisk together the olive oil, lemon juice, and a good pinch of salt and pepper. Drizzle the dressing over the salad just before serving. Gently toss or serve as-is for a striking presentation.
Notes for Perfect Blood Orange Pistachio Salad with Feta
- For extra crunch, lightly toast the pistachios in a dry skillet for 2-3 minutes before adding. Learn how here.
- Make sure your feta is high-quality for the best creamy, tangy flavor. See this feta taste test.
- If slicing citrus feels intimidating, check out this step-by-step guide to segmenting oranges.
Variations for Your Blood Orange Pistachio Salad with Feta
- Citrus swap: Try Cara Cara oranges or regular navel oranges instead for a different citrus profile.
- Protein boost: Add grilled shrimp or sliced grilled chicken for a more filling meal.
- Nutty variation: Substitute pistachios with toasted almonds or walnuts for another flavor twist.
Required Equipment
- Chef’s knife
- Cutting board
- Large salad bowl or serving platter
- Small whisk and bowl for dressing
Storage Instructions for Blood Orange Pistachio Salad with Feta
This salad is best enjoyed fresh! Store any leftovers (without the dressing) in an airtight container in the refrigerator for up to 24 hours. If already dressed, consume within the same day to avoid soggy greens.
Serving Recommendations & Pairings
Serve this Blood Orange Pistachio Salad with Feta as an appetizer, vibrant side, or top it with grilled salmon for a wow-worthy main. It pairs wonderfully with sourdough bread, or a crisp white wine such as Sauvignon Blanc.
Pro Tips for the Best Blood Orange Pistachio Salad with Feta
- Use a sharp knife for clean, beautiful citrus slices.
- Add the dressing just before serving to keep the greens crisp and fresh.
- Don’t over-toss—leave some ingredients artfully layered for a restaurant-worthy look.
Blood Orange Pistachio Salad with Feta FAQ
- Can I use bottled orange juice instead of fresh blood oranges?
- Fresh blood oranges provide the best texture and visually stunning effect, but you can substitute with other orange varieties if unavailable.
- Is this salad gluten-free?
- Absolutely! This Blood Orange Pistachio Salad with Feta is naturally gluten-free—always check your cheese for additives if sensitive.
- Can I make this salad ahead?
- For the best texture, prep ingredients in advance but wait to assemble and dress until just before serving.
Prep time: 15 minutes
Total time: 20 minutes
Serves: 2-3 as an entree, 4 as a side salad
Ingredients
- 3 blood oranges, peeled and sliced
- 5 oz mixed greens (such as arugula and spinach)
- 1/3 cup shelled pistachios, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Salt and black pepper to taste
Instructions
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1In a large salad bowl, arrange the mixed greens as the base.
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2Layer blood orange slices, red onion, pistachios, and crumbled feta evenly over the greens.
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3In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
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4Drizzle the citrus vinaigrette over the salad just before serving.
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5Gently toss to combine and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
6 gg
Fat:
15 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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