Orange Salad – a glamorous and delicious way to eat oranges. The highlight of this citrus salad is the sweet and spicy orange ginger dressing.
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Whether enjoyed on a warm summer day or as a vibrant addition to a winter feast, orange salad is a celebration of the season’s bounty – a simple yet sensational salad recipe.
Oranges shine in salads. By pairing juicy citrus with crisp salad greens, pomegranate, savoury soft cheese, and crunchy nuts, you create a symphony of flavours and textures that tantalize the taste buds and delight the senses.
Use the oranges to make my teatime egg-free orange cake or the luscious Grandma-style orange marmalade.
Ingredients Required
- Oranges: Whether you opt for the classic navel orange, the tangy blood orange, Indian kinnow or the fragrant mandarin, each variety brings its unique flavour profile to the table.
- Crisp salad greens such as arugula, spinach, rocket, arugula, or mixed baby lettuces provide a delicate bed for the oranges to shine, while also adding a refreshing crunch to each bite.
- Pomegranate add sweetness, colour, and texture to this orange salad.
- Soft Cheese like feta, bocconcini, fresh mozzarella, or goat cheese are ideal for this salad recipe.
- Toasted Walnuts or Pistachios give a delicious crunch to the salad and make it more nutritious.
- Mint Leaves add a breath of freshness to the salad.
Orange Ginger Salad Dressing
To further elevate the flavour profile of the orange salad, experiment with different dressings and vinaigrettes that complement the citrusy brightness of the oranges.
A classic vinaigrette made with olive oil, balsamic vinegar, and a touch of honey or maple syrup provides a perfect balance of sweetness and acidity.
For those looking to add a hint of spiciness to their salad, try my orange ginger dressing. It has:
- orange juice
- grated ginger
- drizzle of honey
- extra virgin olive oil
- chilli flakes for the heat
- a pinch of salt to bring the flavours together
Assemble The Salad
Prepare Dressing: Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together.
Toast walnuts or pistachios in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely.
Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
Arrange fresh and crisp salad greens on a large serving platter or bowl.
Add oranges, pomegranates, toasted nuts, and cheese over the salad greens.
Drizzle the salad with orange ginger dressing, ensuring that each salad green is lightly coated with the dressing.
For an extra burst of freshness, garnish the salad with fragrant herbs such as mint, basil, or cilantro.
Serving Suggestions
Orange salad is a versatile dish that one can enjoy as a light and refreshing entree.
For festive feasts, you can pair it with grilled chicken, shrimp, or salmon for a satisfying main course.
I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch.
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Herb Potato Salad
- Green Papaya Salad
- Summer Tomato Salad
Get all my Salad Recipes here and you can watch the videos on Instagram.
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The BEST Orange Salad Recipe
- Salad Mixing Bowl
Ingredients
- 2 large size orange
- 2 Cup mixed lettuce
- ¼ Cup pomegranate pearls
- ⅛ Cup feta cheese crumbled
- ⅛ cup coarsely chopped walnuts
- 6 sprigs fresh mint leaves, finely chopped
Ingredients For Ornage Ginger Dressing
- ¼ Cup unsweetened orange juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 lemon juiced
- 1 teaspoon grated ginger
- ¼ teaspoon red chilli flakes
- ⅛ teaspoon salt or to taste
Instructions
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Toast walnuts in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely. Roughly chop them.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
- Neatly arrange oranges, pomegranates, toasted nuts, and cheese over the salad greens.
- Add finely chopped mint leaves for a breath of freshness.
- Serve Orange Salad immediately.
Recipe Notes:
- Salad Greens: You can use a variety of lettuce, arugula or rocket leaves, kale, or baby spinach as the base of the salad.
- If you are washing salad greens, make sure to spin dry them before adding to the salad.
- I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch. After adding dressing, serve the orange salad immediately.
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