Green Salad with Oranges

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When I create a dinner party meal, a green salad is part of my menu formula where it can act as a first course or a side dish with the main entree. It adds freshness to the menu and with the availability of pre-washed bagged salad greens, they’ve never been easier to make!

This recipe has mixed greens like spinach and arugula, an assortment of citrus, and creamy avocado slices. There’s also plenty of texture and crunch, and homemade cherry vinaigrette.

This is a great dish for a spring ladies luncheon or an Easter brunch, and the oranges make it a seasonal Christmas or winter salad as well.

Helpful Tips

• Start with a bag of pre-washed salad greens. Here I used one bag of baby spinach & arugula mix, and one bag of spring mix. You can get about 4-6 individual servings from one bag.
• For the vinaigrette, use cherry juice that you drink, not the juice from jarred cherries. You can substitute with pomegranate or grape juice. Make it a day ahead to save time.
  • Put all the ingredients in a small canning jar, put the lid on and give it a good shake to mix everything together. Pour it into a pretty cruet to serve on the table. You don’t need to toss the salad with the salad dressing. You can drizzle it lightly over the entire dish just before serving, or let guests drizzle it on their own portion.
• Peel and slice 3 to 4 oranges from the variety list below. Do it up to a day ahead and store covered in the fridge until ready to assemble.
• Cut 1 bulb of fennel following these instructions. It adds a subtle spice to the salad.
• Peel and slice 1 or 2 avocados. Sprinkle with lime juice to help preserve color and slow browning.
• For a pretty presentation on the table, add the greens to a large serving platter or bowl. Arrange the citrus on top of the greens in an attractive pattern and sprinkle the fennel all over the top.
• When ready to serve, top with sliced avocado, crumbled goat cheese, and walnuts.

PARTY TIP: Here’s a make-ahead tip from my old waitressing days. Plate the salad on the dish you want to serve it on and cover with plastic wrap. Refrigerate until ready to dress it and serve. You can do this with individual plates too. Just wrap each one individually with the saran wrap and you can stack them to save room in the fridge.

How do you cut oranges for salad?

The vibrant colors in this dish make a pretty presentation. Here’s how I cut the citrus for the salad so you get pops of color.

1. Wash and dry the orange and cut off the two ends so it has a flat base to stand on.
2. Use a serrated knife to easily cut through the peel.
3. Stand the orange on its flat base. Start at the top end and cut the orange peel off of the fruit making sure to get the white pith, all the way down to the base. Continue all the way around the orange until it’s completely peeled.
4. Turn the orange on its side and cut slices crosswise, about ¼ inch wide.

What kind of oranges should I use?

Citrus fruit is very versatile. You can use a variety of oranges to make this salad. I like to mix and match two or three types so you get a variance of flavors and colors. 

• Navel Oranges – These are sweet and known for being easy to peel. 
• Blood Oranges – These are probably the most beautiful oranges as they range in color from pink to red to fuchsia. The flavor can be described as “berry-tinged.” 
• Cara Cara Orange – Cara Cara’s have a reddish tinted flesh and are sweet with berry flavor notes. 
• Tangerine – A tangerine is lighter in color and slightly tart. Add it to balance the sweeter flavor of the navel orange.
• Clementine – Clementines are a small form of mandarin orange. They’re mild in flavor and easy to peel.
• Mandarin Oranges – Small and sweet and easily found in the canned fruit section making them a quick and easy option for this salad.
• Valencia Oranges – They’re sweet and large and probably the most common type you’ll find.
• Grapefruit – Although a grapefruit is not technically an orange, it IS a cross between a sweet orange and a pomelo. Grapefruit can add complexity to this salad as it can add a sour note, or a sweet-tart flavor. 

Serving Suggestions

This salad looks fancy the way it’s presented, and it’s easy to make ahead for dinner. It’s a great accompaniment for baked pasta dishes like layered pasta bake or Mexican pasta casserole. Or a luncheon casserole like hot chicken salad.

It gives brightness to a meal with Jerk seasoned chicken skewers or BBQ plank grilled salmon. And it’s fantastic with steak filets with balsamic glaze.

Here are some more gourmet salad recipes to add to your hosting repertoire. 

• Strawberry spinach salad with balsamic dressing
• Roasted grape salad
• Easy beet & goat cheese salad
• Spinach & arugula with mini tomatoes
• Kale and apple salad 

Overall I think this is one of the best salad ideas for a dinner party or weeknight meal. It’s vibrant, nutritious, and delicious.