Blood Orange Blueberry And Feta Salad Recipes

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BLOOD ORANGE, BLUEBERRY, AND FETA SALAD



Blood Orange, Blueberry, and Feta Salad image

Blood oranges are a bit less acidic with just a hint of berry flavor. Combine them with healthy salad greens, sweet blueberries, crunchy walnuts, creamy feta cheese, and a vibrant, lemony dressing, and get ready for an exquisite salad.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

1 (5 ounce) package baby spinach and arugula
2 blood oranges, peeled and sliced
⅔ cup blueberries
⅔ cup whole walnuts
⅔ cup crumbled feta cheese
¼ cup olive oil
1 lemon, zested and juiced
1 tablespoon minced shallot
½ teaspoon Dijon mustard
freshly ground pepper to taste

Steps:

  • Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
  • Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 22.3 g, Cholesterol 37.4 mg, Fat 33.7 g, Fiber 5.8 g, Protein 10.9 g, SaturatedFat 9.2 g, Sodium 514.5 mg, Sugar 4.8 g

WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD



Warm artichoke, blood orange & feta salad image

This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze

Provided by Jane Hornby

Categories     Side dish, Starter

Time 1h5m

Yield 4 - 6 as a side

Number Of Ingredients 10

750g Jerusalem artichokes , scrubbed and quartered
2 tbsp olive oil
4 blood oranges , plus juice of 1 (about 2 1/2 tbsp)
2 tsp Sherry vinegar
1 tbsp extra virgin olive oil
½ tsp clear honey
50g blanched hazelnuts , very roughly chopped
1 tsp cumin seeds , lightly crushed
100g feta , crumbled
25g pack flat-leaf parsley , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
  • Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
  • Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

BLOOD ORANGE, BLUEBERRY, AND FETA SALAD



Blood Orange, Blueberry, and Feta Salad image

Blood oranges are a bit less acidic with just a hint of berry flavor. Combine them with healthy salad greens, sweet blueberries, crunchy walnuts, creamy feta cheese, and a vibrant, lemony dressing, and get ready for an exquisite salad.

Provided by lutzflcat

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 10

1 (5 ounce) package baby spinach and arugula
2 blood oranges, peeled and sliced
⅔ cup blueberries
⅔ cup whole walnuts
⅔ cup crumbled feta cheese
¼ cup olive oil
1 lemon, zested and juiced
1 tablespoon minced shallot
½ teaspoon Dijon mustard
freshly ground pepper to taste

Steps:

  • Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
  • Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 22.3 g, Cholesterol 37.4 mg, Fat 33.7 g, Fiber 5.8 g, Protein 10.9 g, SaturatedFat 9.2 g, Sodium 514.5 mg, Sugar 4.8 g

BLOOD ORANGE AVOCADO SALAD



Blood Orange Avocado Salad image

My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings

Number Of Ingredients 14

1/3 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 tablespoon minced Italian parsley
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 medium ripe avocados, peeled and sliced
4 large red grapefruit, sectioned
2 medium blood oranges, peeled and sliced
1/2 cup finely chopped red onion
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese

Steps:

  • For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 241 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 89mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY-ORANGE ONION SALAD



Blueberry-Orange Onion Salad image

Blueberries combine nicely with oranges, onion and a tangy dressing to make this green salad really special. I like to take it when we go on family picnics. My 3-year old grandson always wants a second helping.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

3 cups torn salad greens
2 medium navel oranges, peeled and sliced
4 slices sweet onion, separated into rings
2 cups fresh blueberries
BLUEBERRY SOUR CREAM DRESSING:
1/2 cup sour cream
1 tablespoon white wine vinegar
1 tablespoon crushed blueberries
1-1/2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/4 teaspoon salt

Steps:

  • Arrange greens on four salad plates. Top with the orange slices and onion rings. Sprinkle with blueberries. , In a small bowl, combine dressing ingredients; stir until blended. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 5g fiber), Protein 3g protein.

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