Spinach Salad with Blood Oranges and Macadamia Nuts

Name: Spinach Salad with Blood Oranges and Macadamia Nuts
Prep time: 20 min
Total time: 200 min
Ingredients: 2 red onions, thinly sliced; 4 blood oranges; 8 ounces pitted Kalamata olives, drained; 0.5 cup olive oil; 6 tablespoons balsamic vinegar, or more to taste; 1 large navel orange, juiced; 0.25 cup white sugar; 2 teaspoons Dijon mustard; 0.25 teaspoon dried oregano; 0.25 teaspoon black pepper; 0.25 teaspoon garlic powder, or more to taste; 1 (6 ounce) package fresh spinach; 1 (10 ounce) basket cherry tomatoes, halved; 4 ounces crumbled blue cheese; 4 ounces roasted, salted macadamia nuts

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Blood oranges are only in season for a few brief times a year, but they are so delicious and unusual that I wanted to create a recipe worthy of them. This colorful salad always gets rave reviews, and I always get asked for the recipe. My husband says it is the best salad he's ever had!

Recipe by Fishwrap

Updated on February 25, 2022

1

Prep Time:

20 mins

Additional Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

12

Yield:

1 large salad bowl

Jump to Nutrition Facts

Ingredients

2 red onions, thinly sliced
4 blood oranges
8 ounces pitted Kalamata olives, drained

Dressing:

½ cup olive oil
6 tablespoons balsamic vinegar, or more to taste
1 large navel orange, juiced
¼ cup white sugar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon garlic powder, or more to taste
1 (6 ounce) package fresh spinach
1 (10 ounce) basket cherry tomatoes, halved
4 ounces crumbled blue cheese
4 ounces roasted, salted macadamia nuts

Directions

Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

Nutrition Facts (per serving)

304	Calories
24g	Fat
21g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 304
% Daily Value *
Total Fat 24g	31%
Saturated Fat 5g	24%
Cholesterol 7mg	2%
Sodium 474mg	21%
Total Carbohydrate 21g	7%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 5g
Vitamin C 48mg	240%
Calcium 116mg	9%
Iron 1mg	7%
Potassium 354mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.