Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Jump to Recipe
Save ItSaved!

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.

Did you make this recipe?

Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

283.8 Cals 6.3 Protein 16.4 Carbs 22.5 Fats
Yield: 6 servings
COURSE: Lunch, Salad, Side Dish
CUISINE: American


  • 3 blood oranges, skinned and chopped
  • 2 blood orange, juiced
  • 5 cups baby greens like arugula or baby spinach
  • 4 oz gorgonzola cheese
  • 1/2 cup pecans, chopped
  • 2 tbsp shallots, finely chopped
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra 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