Blood Orange Salad with Pepitas & Cilantro-Lemon Dressing

Blood Orange Salad

with Pepitas & Cilantro-Lemon Dressing

15 MIN
$11.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This colorful salad is packed with bold flavor thanks to the cilantro dressing that coats our mix of spinach, arugula, radishes, blood orange, and toasted pepitas.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Blood Orange Salad with Pepitas & Cilantro-Lemon Dressing
Title
  • 1 Blood Orange
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 2 Tbsps Raw Pepitas
  • 1 Lemon
  • ¼ cup Cilantro Sauce
  • 3 oz Radishes
  • 2 tsps Honey
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the radishes into rounds. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the lemon crosswise; remove the seeds. In a large bowl, combine the cilantro sauce, honey (kneading the packet before opening), and the juice of 1 lemon half (you will have extra).

2 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced radishes, and sliced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the toasted pepitas and cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the radishes into rounds. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the lemon crosswise; remove the seeds. In a large bowl, combine the cilantro sauce, honey (kneading the packet before opening), and the juice of 1 lemon half (you will have extra).

2 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced radishes, and sliced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the toasted pepitas and cheese. Enjoy!

Browse Steps
1 of 3