Mixed Greens Salad with Feta, Blood Oranges, Mint and Pistachios

This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors!

This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors! Get the recipe from Savory Simple.

My love of cheese is eternal, and feta is no exception. The creamy texture and briny saltiness of a good quality feta can enhance so many recipes, especially salads. I’ve once again teamed up with Wisconsin Cheese, and this mixed green salad  highlights their feta with a perfect balance of flavors, textures and colors.

This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors! Get the recipe from Savory Simple.

Some notes on the recipe:

  • I always purchase blocks of feta packed in brine as opposed to pre-crumbled feta. As with any cheese, it will taste more flavorful if you wait until the last moment to crumble it. The brine also helps the feta retain moisture, resulting in a cheese that’s both creamy and firm as opposed to slightly dried out.
  • Because they’re in season, I used blood oranges. They’re gorgeous and they add so much color to the salad. But you can substitute any variety (aside from perhaps the bitter types used to prepare marmalade).

This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors! Get the recipe from Savory Simple.

  • I like to save time by purchasing pre-shelled and roasted pistachios. They’re more expensive, but time is money.
  • If you’re working with a thick honey, you can microwave it for a few seconds in a ramekin to thin out the consistency before adding it to the vinaigrette. This will prevent clumping when you emulsify it with the other ingredients.
  • Salad ingredient quantities are truly a personal preference. When I’m not creating a recipe for the blog, I just throw everything in a bowl and adjust to taste. Add more or less as you see fit.

Love blood oranges? Check out my Blood Orange Gin and Tonic!

This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors! Get the recipe from Savory Simple.

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Print Pin Recipe

Mixed Greens Salad with Feta, Blood Oranges, Mint and Pistachios

5 from 4 votes
This Mixed Greens Salad with Feta, Blood Oranges, Mint & Pistachios has a perfect balance of flavors, textures & colors! 
Course Salad
Cuisine American, Mediterranean
Keyword Mixed Greens Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 406
Author Jennifer Farley

Ingredients

For the vinaigrette:

  • juice from 1/2 blood orange (navel orange may be substituted)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)

For the salad:

  • 3 cups baby arugula
  • 3 cups baby spinach
  • 2 blood oranges, segmented (navel oranges may be substituted)
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup salted roasted pistachios
  • 4 tablespoons fresh mint, chopped or torn

Instructions

  • In a blender or jar with a tight fitting lid, combine the orange juice, olive oil, vinegar, honey, salt and pepper. Puree or shake to combine.
  • In a large bowl, toss together the arugula, spinach, orange segments, feta, pistachios, and mint.
  • Drizzle the salad with some of the vinaigrette and gently toss to combine, taking care not to break up the feta. Taste and add more dressing if desired. Divide among four plates and serve. Extra dressing can be stored in the refrigerator.

Notes

You can adjust the salad ingredients to taste.
If the honey is a thicker variety, warm it in a small dish in the microwave for a few seconds before adding it to the vinaigrette to prevent clumping.

Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 6g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 523mg | Potassium: 361mg | Fiber: 2g | Sugar: 7g | Vitamin A: 52.5% | Vitamin C: 15.6% | Calcium: 15.7% | Iron: 9.5%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

This post is sponsored by Wisconsin Cheese. Thank you for supporting the brands that support Savory Simple! 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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