Orange Salad
This simple orange salad with spring mix, cranberries, pepitas, and a homemade orange vinaigrette is fresh, vibrant, and perfect for any meal, from weeknights to holiday spreads.
Servings: 8
Ingredients
- 8 oranges
- 5-8 oz spring salad mix
- ¼ cup pepitas (or to taste, plus more to serve on the side)
- ¼ cup dry cranberries or to taste, plus more to serve on the side
- Orange Vinaigrette:
- ¼ cup orange juice
- juice from one lemon
- ½ shallot finely minced
- 2 garlic cloves smashed
- 1 Tablespoon fresh parsley minced
- salt to taste
- ground black pepper to taste
- ½- ¾ cup olive oil
Instructions
Prep the Oranges:
- Cut off the top and bottom of each orange. Then, cut away the peel around the sides, exposing the juicy segments.
- Slice the oranges into thin rounds and set them aside. Save the orange peels for the vinaigrette juice.
Arrange the Salad:
- On a large serving plate, arrange the orange slices in a slightly overlapping pattern.
- Layer the spring mix over the oranges.
- You can build the salad in layers, alternating between greens, dried cranberries, and pepitas, until you’ve used up all your ingredients.
Make the Vinaigrette:
- In a small bowl or mason jar, combine the freshly squeezed orange juice, lemon juice, minced shallot, smashed garlic, parsley, salt, and pepper.
- Whisk or shake until smooth. Slowly add the olive oil, whisking or shaking until everything is emulsified.
Serve:
- Drizzle the orange vinaigrette generously over the salad.
- Serve immediately.
- Offer extra vinaigrette, pepitas, and cranberries on the side for everyone to customize their servings.
Notes
- Juicy Oranges: For the juiciest and most flavorful salad, choose oranges that are in season and heavy for their size. They will have the sweetest and most succulent segments.
- Other Citrus Options: Feel free to experiment with different citrus fruits like blood oranges or grapefruits for a unique twist on the salad.
- Greens: You can swap the spring mix for other greens like baby spinach, arugula, or watercress depending on your preference.
- Make-Ahead Tips: You can prep the oranges, vinaigrette, and greens in advance. Just don’t assemble the salad or dress it until you’re ready to serve, to keep everything fresh and crisp.
- Storage: Leftovers can be stored in the fridge for up to a day. Keep the dressing separate to maintain the freshness of the salad.
- Topping Variations: Add extra toppings like feta cheese, goat cheese, avocado, or toasted nuts to customize the salad to your taste!
