I love bright, beautiful salads. This Cara Cara Orange Feta Pistachio Salad reminds me of summer time. It has juicy and sweet Cara Cara oranges, tangy feta and sweet pistachios to light up those taste buds. Serve it alongside chicken or meaty fish, or by itself if you are meat-free. Oh, and did I mention it’s served with a lightly sweet homemade Cara Cara orange vinaigrette? Never made your own dressing? Don’t be intimidated, I promise it’s quick and easy whip up.
Week update – it’s still jam packed and crazy. My friend’s wedding is 17 days away, and boy howdy I am ready for it to be here. I am going to sleep for the entire weekend post-wedding (it’s on a Friday). Maybe shoot some food here and there. I have an amazing watermelon, feta, balsamic pearl canapé recipe that I really want to share with you guys, so I am hoping to get that up soon. Now back to oranges.
Cara Cara Oranges
Cara cara navels have a deeper, reddish colored flesh than your typical (non-blood orange) orange. They are sweet and more complex flavored than your average navel, and make a great vinaigrette. Whip up this salad soon. Cara cara’s are available from December to April.
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The Execution and a Few of My Favorite Things
First off – the dressing. This KitchenAid Mini Food Processor is a must-have for making dressings. Seriously. I make all of my homemade mayonnaise and dressing with this little guy, and I wouldn’t have it any other way. It has the perfect “drizzle basin” that helps you master that slow oil drizzle required to emulsify dressings. Buy one. You won’t regret it.
To execute the dressing, mix everything but the full 3/4 cup of extra light olive oil (Bertolli is my fave for dressings) in the mini food processor for about ten seconds. Then, with the food processor running the whole time, drizzle in the 3/4 cup of olive oil. Voila! Homemade dressing in a snap.
For the salad – first, cut the Cara Cara oranges in slices, and cut the rinds off. Then roughly chop the orange wedges/slices and set aside . Put the spring/baby kale mix in a large mixing bowl, and season with salt and pepper (yes, please lightly season your salad. It makes it so much better). Then add in the vinaigrette you just whipped up, and mix to lightly coat the lettuce. Then fold in the orange pieces, pistachios (I prefer non-salted), and feta. Boom. Beautiful, tasty, glorious salad.
Please share your favorite citrus salads in the comments! I definitely want to try more before citrus season ends. XO
Cara Cara Orange Feta Pistachio Salad
This bright and colorful Orange Feta Pistachio Salad is packed with nutrient dense baby kale, sweet Cara Cara oranges, and tangy feta. It comes together with a tangy and lightly sweet Cara Cara vinaigrette you can whip up in under ten minutes. You don't want to miss this during citrus season, or any time of year!
Ingredients
Cara Cara Orange Feta Pistachio Salad
- 16 oz baby kale and spring mix
- 5 oz feta crumbles
- 3 oz roasted pistachios I prefer unsalted
- 10 oz roughly chopped Cara Cara orange wedges peel removed
- 5 oz Cara Cara orange vinaigrette
- salt and pepper to taste
Cara Cara Orange Vinaigrette
- 2 tbsp Cara Cara navel orange juice fresh squeezed, seeds removed
- 2 tbsp white wine vinegar
- 1 tbsp honey good quality
- 1 tsp Dijon
- 1 tbsp extra light olive oil Bertolli recommended
- 3/4 cup extra light olive oil Bertolli recommended
Instructions
Cara Cara Orange Feta Pistachio Salad
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Put the baby kale/spring mix in a large mixing bowl. Season lightly with salt and pepper to taste.
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Add the vinaigrette, and mix with tongs or gloved hands to coat the lettuce well.
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Gently fold in the feta, roasted pistachios and Cara Cara orange wedges.
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Divide evenly between 5 or 6 bowls and serve immediately.
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Optional - garnish the top of each bowl with a Cara Cara orange round.
Cara Cara Orange Vinaigrette
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In a mini food processor combine Cara Cara orange juice, honey, vinegar, Dijon and 1 tbsp of extra light olive oil. Blend for 10 seconds to combine.
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With the mini food processor on high, drizzle in the 3/4 cup of olive oil (very slowly if it doesn't have a pour spout like the one in my post). It will take 5 to 8 minutes to incorporate all of the oil.
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Serve immediate. Store in the fridge for up to 1 week.
Recipe Notes
Nutrition Facts (Based on 5 Servings):
Calories: 376; Total Fat: 36 g; Trans Fat: 0 g; Carbohydrates: 10 g; Fibre: 2 g; Sugars 6 g; NET CARBS: 8 g; Protein: 8 g.
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