Mixed Greens and Blood Oranges

by Mary Papoulias-Platis

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What do you do when you have eaten your way through the weekend mindlessly (which we all do once in a while) and now could use some serious nutrition? This salad is a combination of mixed greens, such as spinach, beet greens, and arugula; a true Popeye salad!  The warm pomegranate vinaigrette lightly dresses the salad with the addition of blood oranges and almonds. These mixed greens have the highest nutrient-density which provides your body with phytochemicals, antioxidants, vitamins and minerals. Highest on the list of these dark leafy greens are;  kale, mustard greens, beet greens, collard greens, Swiss chard, watercress, spinach and arugula. You can purchase these mixed greens at any supermarket with multiple choices and varieties. I like to use Organic Girl packages when in a rush. But as the Winter approaches I try and grow as many greens as I can.

Blood Oranges are unique:

  • Blood oranges are highly nutritious and contain several important vitamins and minerals including fiber, vitamin C, and antioxidants.
  • They may be a great addition to a healthy weight loss diet, due to the high fiber content.
  • With a hearty dose of vitamin C packed into each serving, blood oranges may help  your immune function.


Mixed Greens, Blood Oranges with Warm Pomegranate Vinaigrette

This warm but crispy hearty green salad is satisfying for lunch or dinner. It's nutritional value will definitely be a pick me up to any meal.
Course Salad
Cuisine California Greek
Keyword blood oranges, pomegranate, salad
Servings 4
Author Mary Papoulias-Platis



  • 1 tablespoon tapioca or arrowroot
  • 1/3 cup vegetable stock
  • 1 tablespoon red onion, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup pomegranate juice
  • 1/4 cup walnut oil


  • 1 8 oz. package of spinach and beet greens
  • or
  • 2 cups arugula
  • 2 cups spinach
  • 2 cups beet greens
  • 1 blood orange, sectioned
  • 1/2 cup slivered almonds



  1. Wash and dry all the greens. Refrigerate until ready to use.
  2. Tear greens into small pieces. Mix into a large bowl.
  3. Toss with warm vinaigrette and place on individual plates.
  4. Place blood orange segments on each plate.
  5. Sprinkle with almonds.


  1. Combine the tapioca or arrowroot with a little stock to make a slurry.
  2. Place the remaining stock in a small saucepan, and saute the red onion until soft.
  3. Add the slurry and continue cooking on low until thickened.
  4. Stir in the vinegar, and juice. Whisk in the oil.
  5. Keep warm.

I’m a salad girl so here are a few more to try!

My Greek Lentil and Mint Salad

Heirloom Tomato Salad with Potatoes and Olives

Roasted Corn, Tomato and Feta Salad with Ali Rosen


Happy Nutrition!





© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 3 comments… read them below or add one }

1 Jeanette

What a vibrant salad, both in color and flavor!

2 Cut 'N Clean Greens

This is just a stunner! How beautiful AND delicious! We’re tooting your horn over on the Facebook page and Twitter, as usual. Thanks for treating our greens so well, Mary!

–Your friendly Southern California farmers at Cut ‘N Clean Greens

3 Mary Papoulias-Platis

Hello Cut ‘N Clean,
Thank you for the delicious shipment of greens. Greeks are a huge fan of anything green!
I guess I should thank my mother for bringing us up eating our greens!
I just love your products, they’re easy and ready to go for the busy household.

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