Baby Spinach Salad with Blood Oranges, Pine Nuts, & Roquefort Cheese

High in natural antioxidants, blood oranges are truly a produce gem this time of year. Beautifully colored, these lovely citrus fruits are a healthy snack, lovely when juiced into a cocktail, and make a stunning addition to a simple salad like this one. Simply arrange baby spinach or baby kale greens on each plate, and top with toasted pine nuts (pistachios would also work nicely), slices or segments of blood oranges, rich blue cheese of your choosing, and a drizzle of a simple yet refreshing lemon vinaigrette.  Elegant, simple yet very impressive.

(To view this recipe, click on the blue title of the blog post above*)

Baby Spinach Salad with Blood Oranges, Pine Nuts, & Roquefort Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad

Ingredients:

  • 4 cups baby spinach
  • 4 small blood oranges, peeled and cut into 1/2-inch rounds
  • toasted pine nuts
  • Blue cheese (preferably Gorgonzola or Roquefort*)
  • For the vinaigrette:
  • juice of 2 lemons
  • 1/4 cup quality olive oil
  • pinch of crushed red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Directions:

  1. Arrange the salad greens on each plate. Arrange the blood orange slices on the plate, along with some pine nuts and cheese.
  2. Place the vinaigrette ingredients into a jar; close the lid and shake until the dressing is smooth and emulsified. Season with salt and pepper to taste.
  3. Drizzle over each salad.

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