Spinach Salad with Blood Oranges and Pistachios Recipe

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.

Recipe Details

Spinach Salad with Blood Oranges and Pistachios Recipe

Active 15 mins
Total 15 mins
Serves 4 servings


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 tablespoons olive oil

  • 1/4 tsp kosher salt

  • Freshly ground black pepper

For Salad:

  • 3 blood oranges, segmented

  • 5 ounces baby spinach

  • 1/4 cup shelled pistachios


  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. 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

Nutrition Facts (per serving)
199 Calories
14g Fat
18g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 199
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 142mg 6%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 4g
Vitamin C 71mg 354%
Calcium 88mg 7%
Iron 2mg 9%
Potassium 472mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)