Orange Salad with Pesto, Feta, and Hazelnuts
Description
A bright, fresh Mediterranean-style salad that balances sweet citrus, creamy saltiness, herbal richness, and crunchy nuts.
Time
Prep time: 10–15 minutes
Cook time: 0 minutes
Total time: ~15 minutes
Ingredients (serves 2–3)
2–3 large juicy orange, peeled and sliced
80–100 g feta cheese, crumbled
2–3 tbsp pesto (basil pesto preferred)
¼ cup hazelnut, toasted and roughly chopped
2 cups arugula or mixed greens (optional but recommended)
1–2 tbsp olive oil
1 tsp lemon juice or white balsamic vinegar
Salt & black pepper to taste
Optional: honey drizzle or chili flakes for contrast
Instructions
Prepare the oranges
Peel oranges fully, removing all white pith.
Slice into rounds or cut into bite-sized segments.
Toast the hazelnuts
Heat a dry pan over medium heat.
Toast hazelnuts for 3–5 minutes until fragrant.
Roughly chop and set aside.
Assemble the base
Spread arugula or greens on a serving plate.
Layer the salad
Arrange orange slices on top.
Scatter crumbled feta evenly.
Add flavor
Spoon pesto lightly over the salad (don’t overmix).
Drizzle olive oil and lemon juice.
Finish
Top with toasted hazelnuts.
Season with salt, pepper, and optional chili flakes or honey.
Tips & Variations
Add avocado for creaminess.
Swap hazelnuts with walnuts or pistachios.
Use blood oranges for deeper color and sweeter flavor.
For protein: add grilled chicken or chickpeas.
If pesto is strong, thin it with olive oil before drizzling.
Flavor Profile
Sweet: oranges
Salty: feta
Herbal: pesto
Nutty: hazelnuts
Fresh & peppery: greens
FAQs
Can I make it ahead?
Yes, but add pesto and nuts just before serving to keep texture fresh.
What pesto works best?
Classic basil pesto is ideal, but arugula pesto also works well.
Is it a main dish or side?
It works as both—add protein for a full meal.
Nutrition (approx per serving)
Calories: 280–380 kcal
Protein: 8–12 g
Fat: 18–28 g
Carbs: 18–25 g
Fiber: 4–6 g