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Citrus Feta Salad with Orange Segments, Pistachios & Mint

Citrus Feta Salad with Orange Segments, Pistachios & Mint Bliss

A vibrant Citrus Feta Salad with orange segments, pistachios & mint, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large oranges sweetness and juiciness; use ripe for the best flavor
  • 4 cups baby spinach or arugula adds crispness and a fresh element
  • 1 cup feta cheese can substitute with goat cheese
  • 1/4 cup pistachios for crunch and nuttiness; substitute with almonds or walnuts
  • 1/4 cup fresh mint leaves essential for freshness; can be omitted
For the Dressing
  • 3 tablespoons extra-virgin olive oil high-quality oil enhances flavor
  • 1 tablespoon honey sweetness; maple syrup for vegan alternative
  • 1 teaspoon Dijon mustard optional but recommended
  • 1/2 cup lemon juice must be fresh for maximum flavor
  • salt and pepper to enhance all flavors; adjust to taste

Equipment

  • mixing bowl
  • Sharp knife
  • Serving Plate

Method
 

Step-by-Step Instructions
  1. Prepare the dressing by whisking olive oil, honey, Dijon mustard, lemon juice, salt, and pepper in a mixing bowl until combined.
  2. Segment the oranges by peeling and cutting along the membrane to release the slices. Aim for about 1 to 2 cups.
  3. Assemble the greens on a serving plate using about 4 cups for a generous portion.
  4. Layer the orange segments, crumbled feta, and chopped pistachios on top of the greens.
  5. Drizzle the prepared dressing over the salad and serve immediately.
  6. Garnish with fresh mint leaves.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 70mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until ready to serve.

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