Fresh Citrus Salad with Orange Honey Vinaigrette
I love fresh citrus salad. There’s something so satisfying about sweet juicy citrus on a bed of dark leafy greens drizzled lightly with a sweet yet tangy orange honey vinaigrette and little morsels of tangy feta, crunchy pepitas and sweet cranberries. If that sounds appealing to you – you’ll love this recipe!
Also Read: Mandarin Orange Spinach Salad, How to Segment Citrus Fruit, 5 Varieties of Citrus
Salads like this are too pretty to just toss in a bowl and have everything sink to the bottom. To showcase all stunning flavourful and colourful ingredients, I prefer arranging salads like this on a large plate, shallow bowl or platter. If you’re really ambitious, you could even make individual plates.
Start with a layer of dark leafy greens tossed with red cabbage for an added punch of colour and nutrients. Then toss on the segmented oranges and then sprinkle on the remaining toppings finishing with the fresh herbs.
And most important – don’t add the dressing until ready to serve. Better yet, serve the dressing on the side and let each guest add their own. This way, they’ll get to add as much or as little as they want and, if there’s any leftover salad, it will keep in the fridge.
Fresh Citrus Salad with Orange Honey Vinaigrette
Ingredients
- 6 to 8 cups dark greens (eg. spinach, kale, chard)
- 1 navel orange
- 1 Cara Cara orange
- 1/4 cup thinly sliced red cabbage (optional)
- 1/2 cup toasted pepitas
- 1/4 cup dried sweetened cranberries or cherries
- 1/4 cup crumbled feta cheese
- 2 Tbsp chopped fresh green onions, chives or dill
- Orange Honey Vinaigrette
- 1/4 cup Canola Oil
- 1 Tbsp cranberry orange infused vinegar or white wine vinegar
- 1 Tbsp Orange Juice Concentrate
- 1 Tbsp Honey
- Salt & Pepper to taste
Instructions
- Prepare oranges. Slice top and bottom of oranges. Place on cutting board and run a sharp knife between the peel and the flesh of the orange from the top to the bottom all around the orange to remove the peel and white pith. Cut in half lengthwise. Remove white core. Place flat side down on cutting board and cut into even slices. Leave as half slices or cut into smaller pieces as desired. For more details watch this video on How to Peel and Segment Citrus Fruit5.  Servevinaigrette on side to allow everyone to choose how much dressing they preferand to be able to save any leftovers.
- On a large plate, shallow bowl or platter, spread green leafy mix and toss in red cabbage if using.
- Layer on remaining ingredients in an attractive display finishing with fresh herbs.
- Make vinaigrette by pouring all ingredients in a screw top jar and shaking vigorously.
- Serve vinaigrette on side.
Notes
Reach for dark leafy greens whenever you can to get the biggest bang for your health conscious buck. My research into foods for brain health confirms that one serving of dark leafy greens is ideal and is certainly recommended in Canada’s Food Guide as well. And, did you know eating foods high in Vitamin C – think oranges, with dark leafy greens helps us absorb the iron and calcium in those greens? Yup it’s true – dark greens and oranges don’t just look good together – they’re a powerful nutrient rich combo.
Other Stunning Citrus Salads
These are all stunning and delicious salads made with fresh oranges.
- Orange and Wheatberry Salad on Dark Greens
- Blood Orange Salad with Goat Cheese and Pecans
- Orange and Mint Salad with Honey Lime Dressing
- Orange Celery Salad
- Orange Fennel Salad
- Mandarin Orange and Spinach Salad
Are you ready to try this salad? Leave a comment and of course, if you make it, share a photo on Instagram and tag @getgettys so I can see it and like it!
Step by Step guide to Vinaigrette
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Vinaigrettes use at least twice as much oil as acid and are bound by an emulsifier. So whether you make a small or big batch use 2 parts oil, 1 part acid and 1 part emulsifier. Don’t worry. The guide will walk you through it all…
- Get the ratio you need for dressing success
- Ideas for flavour and emulsifiers
- Salad & Dressing recipes you’ll love
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