Mixed Greens Salad with Feta, Oranges, Mint, and Pistachios

Mixed Greens with Feta, Orange-23

By Jennifer, Savory Simple

The key to creating a good salad is finding a proper balance between flavor and texture (and, if you’re really going for a gold star, incorporating a variety of colors). This mixed greens salad has so many wonderful things happening!

Mixed Greens with Feta, Orange-23

Peppery arugula contrasts nicely against the salty Wisconsin feta cheese. Refreshing mint pairs with the brightness of the oranges, and pistachios add an earthy crunch.

Mixed Greens with Feta, Orange-13

I recommend saving time by purchasing pre-shelled pistachios, and using that extra time to crumble a block of Wisconsin made feta right before serving the salad.

Mixed Greens with Feta, Orange-07


Mixed Greens Salad with Feta, Oranges, Mint, and Pistachios
By Jennifer, Savory Simple
Servings: 4
For the Salad:
2-3 cups baby spinach
2-3 cups baby arugula
1/2 cup crumbled Wisconsin feta cheese
2 navel or blood oranges, segmented
4 tablespoons fresh mint, chopped or torn
1/2 cup shelled and salted roasted pistachios
For the Vinaigrette:
Juice from 1/2 navel or blood orange
1/2 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon ground black pepper
Cooking Directions:
In large bowl, toss together spinach, arugula, feta, orange segments, mint and pistachios.
In blender or jar with a tight fitting lid, combine orange juice, olive oil, honey, balsamic, salt and pepper. Puree or shake vigorously to combine.
Drizzle the salad with a small amount of the dressing and gently toss to combine. Taste and add more dressing, if desired. Divide among four plates and serve.