Blood Orange Blueberry And Feta Salad Recipes

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

Ingredients

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

Ingredients

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

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