This Salad and I—A Love Story in Citrus and Crunch
Alright, so you know how some recipes just stick around in your head like that one catchy song you can’t get out of your brain? That’s this Blood Orange Pistachio Salad with Feta for me. I first threw it together for what I swear was going to be a “quick weeknight salad” and, not to be dramatic, it absolutely upstaged the main dish. My friend Anna still talks about it! (Which is funny considering she’s usually allergic to salads… Just joking, mostly.) I mean, it looks fancy—like you could serve it at one of those brunches where everyone pretends not to be checking their phones—but it’s so easy, you could probably make it while half-watching a rerun.
Why You’ll Love This Salad (Or—Why I Keep Making It!)
I whip this out anytime I want to make dinner feel special, but secretly don’t want to actually work that hard. My family goes a bit mad for it because it’s got this irresistible thing—sweet and tangy, a bit salty, so much crunch. I’ll admit, the first time I made it, I spent way too long peeling the oranges (they’re slippery little suckers), but it’s totally worth it for the colour alone. Also: sneaky, healthy, filling. (And let’s be honest, it uses up those do-good pistachios that have been lurking at the back of the pantry for months.)
What You’ll Need (With My Favourite Shortcuts)
- 3 blood oranges (If you can’t find them, regular oranges or even pink grapefruits work; my cousin swears by Cara Cara oranges, but to me they’re just showing off!)
- 100g feta cheese, crumbled (Truth time: I use pre-crumbled when I’m being lazy)
- 70g shelled pistachios, roughly chopped (Salted or unsalted — salted gets my vote)
- A couple handfuls of mixed salad greens (baby spinach is lovely, but rocket—arugula, if you’re across the pond—has a good peppery vibe)
- Half a small red onion, thinly sliced (Optional, unless you really like crying over your chopping board. Or use shallots, if that’s what you’ve got)
- 2 tbsp good olive oil (Yes, the fancy stuff does make a difference, but no judgment here)
- 1 tbsp white wine vinegar (Or in a pinch, a squeeze of lemon juice, or heck, a splash of apple cider vinegar if you like)
- Sea salt and fresh ground black pepper, to taste
How I (Usually) Make It
- Start by peeling the blood oranges. (This is where my kitchen gets a bit sticky—even the dog won’t help with this bit.) Slice ‘em into rounds about half a centimetre thick. If you get some juice on the counter, mop it up and toss it in the dressing—it’s gold, don’t waste it!
- Toss the salad greens & sliced onions in a roomy bowl. Doesn’t need to be fancy—sometimes I just use a big mixing bowl if my serving one’s in the dishwasher.
- Layer the orange slices prettily on top. Or quickly, if you’re in a rush, just chuck ‘em on—nobody’s judging.
- Sprinkle the crumbled feta and pistachios over the whole lot. Don’t be stingy, honestly, the more the merrier here. This is where I usually sneak a few pistachios (quality control, right?).
- For the dressing: whisk together olive oil, vinegar, a sprinkling of salt, a good grind of black pepper, plus a little orange juice from the peeling carnage. Taste it. If it’s not poking your taste buds enough, add more vinegar. Actually, now I just add whatever tastes good in the moment.
- Drizzle the dressing all over. Give everything a light toss—gently, so you don’t break up the oranges too much. Don’t worry if it gets a bit messy; it always looks good when it lands up on the table anyway.
A Few Notes from the Trenches
- Honestly, letting the sliced onions sit in the vinegar while you prep the other stuff (fancy term is “quick pickling,” but I call it softening so I don’t cry) is kind of a gamechanger. It takes some of the bite out; I learned that here.
- If you’ve got stale pistachios (which, let’s face it, happens), toast them lightly in a pan for a few minutes. It brings ‘em back to life. Or use them straight from the packet if you’re running late—no shame.
- I once chucked in fresh mint and it was… fine? Not amazing. Maybe try basil or skip the herbs altogether.
Variations Worth a Go (And One Flop)
So, I tried swapping feta for goat cheese—delicious, but way richer, so you don’t need as much. My niece tried walnuts instead of pistachios (it actually worked, but she’s a rebel). Once, in a burst of madness, I added pomegranate seeds. Too much happening, to be honest. If you want to make it more meal-ish, grilled chicken on top is a win.
Gear You’ll (Probably) Need—But Not Essential
- A sharp knife for the oranges (a bread knife will do if that’s all you’ve got—just saw gently!)
- A proper salad bowl is lovely, but any old mixing bowl works
- Small whisk or a fork for the dressing—hey, I’ve even used a jam jar and just shaken it up
How Long Will It Last? (Not Long Around Here)
If there are any leftovers—big if—they’ll keep in the fridge for about 24 hours, though the greens might wilt a bit. I’ve heard you can store it undressed and just add the dressing later, but I never manage that. It genuinely tastes great for lunch the next day with a hunk of bread; just a real lifesaver!
Serving This Up—What I Usually Do
I like to pile this on a big platter and stick it smack in the middle of the table, family style. My brother sometimes puts a little extra feta on the side (he claims it’s critical). If I’m feeling extra, I’ll dust a bit more black pepper over the top just before bringing it out. The colour alone makes people ooh and ahh (or at least they pretend to!).
My “Wish-I-Knew-It-Sooner” Pro Tips
- Don’t rush peeling the oranges. I once tried to use one of those “clever” gadgets and it massacred the fruit. You want nice, juicy slices, not pulpy mush.
- Don’t overdress! I used to drown my salads, but this one needs just enough to glisten (trust your eye—not the recipe, ha!).
FAQ—Because People Always Ask
- Can I use a different cheese? Oh absolutely, as I said earlier, goat cheese is lush; ricotta salata works but it crumbles everywhere. Just… maybe not cheddar.
- Do I have to use blood oranges? Probably not. Regular oranges are fine; it’s just the posh cousin. Grapefruit works if you’re feeling fancy-healthy.
- Nut allergy—what now? I’ve left out the pistachios before and swapped in sunflower seeds. Not quite the same crunch, but still good.
- Can I make it ahead? You can prep the ingredients, but honestly, only toss together just before serving. Otherwise, the greens get sad and limp. Learned that the hard way!
- Where do you get those great pistachios? Actually, I order mine online from Nuts.com sometimes (not sponsored, promise), but local shops are just as good if you’re in a pinch!
Now, unrelated but semi-related: I always listen to podcasts when making this salad. There’s something about citrus slicing and true crime stories that just works for me—anyone else? Or maybe that’s just my oddball multitasking style.
Ingredients
- 3 blood oranges, peeled and sliced
- 5 oz mixed greens (such as arugula and spinach)
- 1/3 cup unsalted shelled pistachios
- 1/2 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
Instructions
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1Peel the blood oranges and slice them into rounds, removing any seeds.
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2Place the mixed greens on a large serving platter or in a salad bowl.
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3Arrange the blood orange slices evenly over the greens, then sprinkle with red onion, pistachios, and crumbled feta cheese.
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4In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
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5Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine, and enjoy immediately.
Approximate Information for One Serving
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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