Yield: 6 servings

Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

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