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Spinach Salad with Blood Oranges and Macadamia Nuts
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Prep Time:
20 minutes
Total Time:
200 minutes
Seasonal blood orange spinach salad for a burst of vibrant flavors.
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
Instructions:
  • Place onion slices in a bowl filled halfway with ice, then add more ice on top. Pour cold water until the lid barely fits. Refrigerate for 3 hours.
  • Trim off the top and bottom of each blood orange, carefully remove the skin and white pith by slicing downward. Watch out for staining, as blood oranges are vibrant like beets. Cut oranges into 1/4-inch horizontal slices, seed them, and keep any juice to combine with the navel orange juice. Place slices in a covered bowl or plastic bag with olives, chill for 3 hours along with onions.
  • In a sealed jar, mix together olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder. Shake vigorously. Chill until 15 minutes before serving. Let it sit out briefly to reach room temperature. Enjoy!
  • After draining the onions, combine them in a large salad bowl with spinach, cherry tomatoes, blood orange slices, and kalamata olives. Drizzle dressing over the salad and toss gently to mix. Finally, sprinkle with blue cheese and macadamia nuts before serving.

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