Blood Orange Salad with Pistachios & Feta
Your late winter, officially Springtime salad
While we’re all trying to use what we have in the pantry during these strange and trying times, allow me to share with you a salad I garnished with edible flowers and therefore am certain has ingredients you do not happen to have lying around.
Don’t worry the edible flowers were for fun and can be left out of course.
But blood oranges! Wow how pretty. Downright beautiful. But you know what tastes exactly like a blood orange? A regular one. Oh or grapefruit! Grapefruit would be delightful in this as well. So by all means, use what you have. And maybe stay away from the store.
We were really going for went for appearances with this salad. Appearance, texture, and of course taste. And in my opinion, this salad nails all three. This salad is like the outfit you put on to look cute. A feel good, look good salad.
My only inspiration for it was the fact that blood oranges were staring me in the face loud and proud at the store a few weeks ago. I grabbed a few and let my mind start to put together this salad while I wandered the store. And yes, whilst wondering, I was adamant on finding edible flowers. Again for looks. And joy. Flowers bring joy. It’s science.
But let’s call a spade a spade. Sure they might be edible. But they taste like.. flowers. So by all means, leave them out.
In other news, I had to legitimately pull up a calendar today to figure out what day it was. Also to figure out when my last day of work actually was and therefore how long I’ve really been at home with Jerry.
I seem to go real hard from about 5am to roughly 2p. On a good day. And let’s be real, right now there are good and bad days. But on a good, typical, standard day. Yeah that’s how I roll.
Which I suppose was how I operated before all this. But now, when the morning routines are lasting a bit longer, the hours are blending together, and Jerry is running out of jokes, those mid to late afternoon hours are the ones that are tough for me. The quiet hours that seem to creep by.
Until it’s an acceptable time to eat again.
During those slower hours that I know will come, I try to go into project mode. Let’s edit something, photograph something, write some workouts, cook something, read something! Or. Like yesterday. Get in bed and stay there.
But that is very rare. And by rare that might be the first time in 30 years I crawled into bed at 2p. Let’s not let that happen again, shall we?
Okay this salad. It’s bright, fresh, and a lovely distraction from the world. It’s a happy salad.
On the texture front, it has a bit of everything. Sweet and tart from the oranges, a little sharp bite from the arugula, a creamy yet salty kick from the feta, some freshness from fresh herbs, and a great crunch from the pistachios. We (Jerry and I) covered this little dandy in a lovely little honey dijon lemon vinaigrette.
Like I mentioned before though, you can swap what you have. Spinach for the arugula, goat cheese or parmesan would be great. Dry roasted almonds are great instead of the almonds. Either way. It’s a great side dish, but would make a lovely main course or brunch dish topped with salmon or chicken. Grab a mixing bowl, throw it in, and enjoy.
I hope this salad adds a bit of a brightness to your Thursday. (It’s Thursday, right?)
Blood Orange Salad with Pistachios and Feta
- Mixing bowl
- 2 Blood oranges peeled and sliced (regular oranges and grapefruit work great too!)
- Few handfuls Arugula Can sub kale, spinach, or spring mix
- 1/2 cup chopped dry roasted pistachios Sub chopped dry roasted, lightly salted almonds or nuts of choice
- 1/2 cup crumbled feta goat cheese or parmesan work great too!
- 1 shallot thinly sliced
- 1 bunch fresh chopped herbs I used a mix of parsely and basil
For the Honey Lemon Dijon Vinaigrette
- 1/4 cup fresh lemon juice about 1 lemon
- 2-3 tbsp honey depending on how sweet you like it
- 1-2 tbsp Dijon mustard depending on how tart you like it
- 1/3 cup Extra virgin olive oil
- Few pinches salt and pepper to taste
- Add all salad ingredients into a big mixing bowl
- For the vinaigrette, add all ingredients into a mason jar and shake up. Or put into a bowl and whisk together! Give it a taste and add more salt, honey, or dijon depending on how you like it!
- Top the salad with the vinaigrette, mix it together, serve on a platter or plate and sprinkle with more feta and chopped herbs!
- This is great topped with grilled chicken or salmon. Enjoy!