Blood orange salad with walnuts and feta

Whenever it’s blood orange season, I really try to take advantage of it. The taste is so fresh and sweet, but most of all look at the colors! Each orange is a surprise until you start peeling and cutting it. It’s probably one of my favourite citrus fruits. For this simple salad the star is the freshly cut blood oranges, combined with crunchy walnuts and salty feta cheese.

BLOOD ORANGE SALAD WITH WALNUTS AND FETA

The blood orange season is in February and March. So head over to you local grocery store of greengrocer and stock up on this gorgeous fruit. You can juice them in the morning for your breakfast or use them in cooking. In this recipe I used them in a healthy salad.

HOW TO MAKE THIS BLOOD ORANGE SALAD

Cut the ends of the oranges and then cut the peel away from the top to the bottom. Cut the orange through the middle in small slices. Toast the walnuts for 2-3 minutes in a dry pan, let them cool on a plate. Make the dressing by whisking the olive oil, red wine vinegar, mustard, maple syrup or honey, salt and pepper. Dress the salad in a large bowl with a couple of tablespoons of the dressing and place the salad on a nice serving plate. You will have more dressing than needed for this recipe, you can keep the dressing in the fridge for a week. Place the blood orange slices on top of the salad, crumble the walnuts and feta on top and serve. Enjoy!

WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?

These are the ingredients for this blood orange salad (2 servings):

• 2-3 blood oranges, rind removed and slices in small slices
• 200 grams mixed salad leaves
• 50 grams feta
• handful of walnuts
• ½ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

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Blood orange salad with walnuts and feta

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Serves: 2 Prep Time: 10 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Blood orange salad with walnuts and feta

• 2-3 blood oranges, rind removed and slices in small slices
• 200 grams mixed salad leaves
• 50 grams feta
• handful of walnuts
• ½ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

Blood orange salad with walnuts and feta

Cut the ends of the oranges and then cut the peel away from the top to the bottom. Cut the orange through the middle in small slices. Toast the walnuts for 2-3 minutes in a dry pan until fragrant, let them cool on a plate. Make the dressing by combining the olive oil, red wine vinegar, mustard, maple syrup or honey, salt and pepper. Dress the salad in a large bowl with a couple of tablespoons of the dressing and place the salad on a nice serving plate. You will have more dressing than needed for this recipe, you can keep the dressing in the fridge for a week. Place the blood orange slices on top of the salad, crumble the walnuts and feta on top and serve. Enjoy!