Skinnytaste > Recipes > Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

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

5 from 1 vote
Course: Lunch, Salad, Side Dish
Cuisine: American
Yield: 6 servings
Serving Size: 1 /6


  • 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.

Last Step:

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Serving: 1 /6, Calories: 283.8 kcal, Carbohydrates: 16.4 g, Protein: 6.3 g, Fat: 22.5 g, Sodium: 263.1 mg, Fiber: 4.4 g, Sugar: 13.1 g


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12 comments on “Blood Orange Salad with Gorgonzola, Pecans and Baby Greens”

  1. Avatar photo
    Stephanie Blevins

    I made this for dinner last night. It was a wonderful addition to sea bass and rice. My husband isn’t a stout-cheese lover so I used a creamy goat cheese (I would have preferred the gorgonzola!) I recommend trying this salad for sure! Use some extra blood orange juice with a little vodka while you’re cooking!

  2. Avatar photo
    Yvonne Schmitt

    I can’t get blood oranges in my neck of the woods. I don’t know that I’ve ever had them actually. I’m assuming a person could use just regular oranges for this. Will there be any differences in the recipe or things I need to think about to make it taste the same as yours?

  3. Wow, I'm not stuck on any particular brand, I use all brands. They all taste so different. Give it a try and let me know what you think!

  4. Ah! This looks so yum! I've gotta try it. I notice that a handful of your recipes call for balsamic, white-wine and red-wine vinegars. I've never really dabbled with those types of vinegars. Which brand do you use/recommend?