Spinach Salad with Blood Orange Vinaigrette Recipe

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Spinach Salad with Blood Orange Vinaigrette
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Ingredients:

Directions:

  1. Preheat oven to 375°F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through. Pour into a dish; cool.
  2. Make vinaigrette: Mix juice, shallot, garlic, ginger, vinegar, mustard and honey in a blender until smooth. With motor running, drizzle in olive oil. Season with salt and pepper.
  3. In a salad bowl toss spinach and bell pepper with enough vinaigrette to coat. Add pumpkin seeds and Gorgonzola; toss. Serve extra dressing on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.35 Kcal (897 kJ)
Calories from fat 159.74 Kcal
% Daily Value*
Total Fat 17.75g 27%
Cholesterol 27.79mg 9%
Sodium 212.45mg 9%
Potassium 303.46mg 6%
Total Carbs 5.38g 2%
Sugars 3.57g 14%
Dietary Fiber 0.76g 3%
Protein 8.76g 18%
Vitamin C 25.7mg 43%
Vitamin A 0.5mg 16%
Iron 7.4mg 41%
Calcium 107mg 11%
Amount Per 100 g
Calories 188.2 Kcal (788 kJ)
Calories from fat 140.26 Kcal
% Daily Value*
Total Fat 15.58g 27%
Cholesterol 24.4mg 9%
Sodium 186.53mg 9%
Potassium 266.44mg 6%
Total Carbs 4.72g 2%
Sugars 3.14g 14%
Dietary Fiber 0.67g 3%
Protein 7.69g 18%
Vitamin C 22.5mg 43%
Vitamin A 0.4mg 16%
Iron 6.5mg 41%
Calcium 93.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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