Spinach Salad with Blood Oranges and Pistachios

[Photograph: Carrie Vasios]

This salad uses blood oranges two ways. First they're juiced for the blood orange-honey vinaigrette and second, the segments sit on a bed of spinach and pistachios.

Check out other recipes from An Early Spring Dinner.

Spinach Salad with Blood Oranges and Pistachios

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About This Recipe

Yield:makes 4 servings
Active time:15 minutes
Total time:15 minutes


  • For Orange-Honey Vinaigrette:
  • 2 1/2 tablespoons fresh blood orange juice from 1 blood orange
  • 1 tablespoon sherry vinegar
  • 2 tablespoons minced shallot
  • 1/2 teaspoon honey
  • 3 tablspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For Salad:
  • 3 blood oranges, segmented
  • 5 ounces baby spinach
  • 1/4 cup shelled pistachios


  1. 1

    Make Vinaigrette: In a small bowl, whisk together blood orange juice, vinegar, shallot, and honey. Whisking constantly, slowly drizzle in olive oil, then season with salt and pepper to taste.

  2. 2

    Put spinach, pistachios, and oranges in a large bowl. Add vinaigrette. Season with salt and pepper and toss until salad is evenly coated. Serve immediately


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