Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

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Mixed greens topped with crumbled gorgonzola cheese, chunks of blood orange and chopped pecans

I love blood oranges! These oranges are originally from Sicily, but have become quite popular here in the US, if your lucky enough to find blood oranges where you live buy them, if not, regular oranges would do. This makes a great light lunch loaded with vitamin C, vitamin E, fiber, antioxidants and omega-3 fatty acids.

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Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Yield: 6servings
COURSE: Lunch, Salad, Side Dish
CUISINE: American


  • 3blood oranges, skinned and chopped
  • 2blood orange, juiced
  • 5cupsbaby greens like arugula or baby spinach
  • 4ozgorgonzola cheese
  • 1/2cuppecans, chopped
  • 2tbspshallots, finely chopped
  • 2tbspbalsamic vinegar
  • 4tbspextra virgin olive oil
  • salt and fresh ground pepper


  • For the vinaigrette, combine about 1/3 cup orange juice, olive oil, shallots, balsamic, salt and pepper in a small glass jar and shake vigorously.
  • Place baby greens and gorgonzola in a large salad bowl and toss with just enough vinaigrette to coat.
  • Divide greens on 6 individual salad plates and top with oranges and sprinkle chopped nuts.
  • Drizzle with a little more vinaigrette and serve immediately.


Serving: 1/6, Calories: 283.8kcal, Carbohydrates: 16.4g, Protein: 6.3g, Fat: 22.5g, Sodium: 263.1mg, Fiber: 4.4g, Sugar: 13.1g
Blue Smart Points: 9
Green Smart Points: 8
Purple Smart Points: 8
Points +: 8
Keywords: Gluten Free, Vegetarian Meals