Orange Salad

A refreshing and beautiful orange salad with a mix of lettuces, dried cranberries, pepitas, and a tangy orange vinaigrette. Perfect for holiday meals or simple weeknight dinners.

This orange salad is the perfect blend of fresh, light, and vibrant flavors that come together in a way that's both simple and satisfying. Made with juicy, sweet oranges as the star ingredient, it features a mix of tender spring lettuces. This makes it both visually stunning and delicious. The addition of dried cranberries and crunchy pepitas adds a delightful texture. The homemade orange vinaigrette, with hints of shallots, garlic, and fresh herbs, brings everything together. This salad is not only a great choice for a special holiday meal, but it’s also easy enough to whip up on a busy weeknight. Its freshness and natural sweetness make it the perfect complement to a wide variety of dishes. The vibrant colors make it a showstopper on any table.

What makes this orange salad so special is its simplicity. With just a handful of ingredients, it delivers a burst of flavors that feel as refreshing as they are satisfying. The freshness of the oranges combined with the crisp lettuce creates a light, yet filling base. The vinaigrette adds a subtle richness that ties everything together. Perfect for any occasion, this salad is sure to become a favorite. Whether you're looking for a light side dish or something to brighten up your holiday spread. Easy to make, yet impressive to serve, this salad is a go-to for anyone looking for a fresh and flavorful addition to their meals.

Orange Salad Video

Ingredients

The complete list of ingredients and their exact measurements can be found in the recipe card below.

• Oranges – The star of the show! Fresh, juicy oranges bring an incredible sweetness and citrusy brightness to this salad.
  • You can use just one variety or mix a few types of oranges for added flavor and color. I love using both navel oranges and cara cara oranges. The navel oranges are lighter in flavor with a sweet, subtle profile. The vibrant cara cara oranges add a burst of color and a tangy, slightly tart taste.
  • Feel free to experiment with different citrus fruits. Use blood oranges or even a mix of oranges and grapefruits to create your own unique salad.
• Spring Mix of Tender Lettuces
  • A variety of tender greens, such as baby spinach, arugula, red leaf lettuce, romaine, butter lettuce, or mizuna work beautifully in this salad.
• Toppings: Dried Cranberries and Pepitas
  • Dried cranberries bring a natural sweetness and chewy texture, which balances the citrusy tang of the oranges.
  • Pepitas (pumpkin seeds) add a satisfying crunch and a subtle nuttiness.
  • If you prefer, you can substitute the pepitas with other nuts or seeds. Almonds, pecans, sunflower seeds, walnuts, or pine nuts are great options. Each adds a different layer of flavor and texture.
• Orange Vinaigrette
  • This tangy vinaigrette is the perfect finishing touch for the salad. It’s made with freshly squeezed orange juice, lemon juice for added tartness, and olive oil as the base.
  • I also include finely chopped shallots and garlic for depth and flavor, along with a handful of fresh parsley to brighten up the dressing with an herbal note. The result is a perfectly balanced vinaigrette that ties all the ingredients together in a light and refreshing way.

Recipe Variations

Add Some Avocado – Creamy avocado makes a wonderful addition to this salad! It adds richness and a silky texture that pairs perfectly with the fresh oranges and tangy vinaigrette. Simply slice or cube the avocado and add it in with the other ingredients for a boost of creaminess.

Feta Cheese – For an extra layer of flavor, try adding crumbled feta cheese. Its briny, creamy, and salty notes contrast beautifully with the sweet oranges and crunchy pepitas. It's a great complement to the fresh greens and citrus dressing.

Swap the Greens – You can easily substitute baby spinach, arugula, or even watercress. Each option brings its own distinct taste. The mix of greens adds a light, crisp texture that perfectly complements the sweetness of the oranges.

How To Make This Easy Orange Salad

1. Prep the Oranges
   • Start by cutting off the top and bottom of each orange. Then slice away the peel around the sides, exposing the juicy segments.
   • This step may seem a bit extra, but trust me, it makes all the difference.
   • Slice the peeled oranges into thin rounds and set aside. Don’t forget to save the peels—you’ll use them for fresh juice in your vinaigrette!
2. Arrange the Oranges
   • Place the slices on a large serving plate, slightly overlapping each other, creating a lovely base layer.
3. Layer the Lettuce
   • Top the oranges with your spring mix of greens. Make sure you can still see some of the oranges underneath. I recommend doing this in layers to give the salad a fuller, more structured look. Start with one layer of lettuce, then sprinkle over some dried cranberries and pepitas (pumpkin seeds) for a touch of sweetness and crunch.
   • Repeat the process, layering the greens, cranberries, and pepitas until you’ve built up as much volume as you’d like.
4. Make the Orange Vinaigrette
   • Start by squeezing the juice from the orange peels you saved earlier.
   • Squeeze in some fresh lemon juice for a tart kick.
   • Then, finely mince a shallot and smash a clove of garlic. (Smashing the garlic releases more flavor but keeps it from being overpowering). You’ll want to add the garlic in whole, so you can remove it later to keep the dressing flavorful but not too strong.
   • Add fresh parsley, a pinch of salt, and pepper for balance, and finish with olive oil. Whisk everything together until the vinaigrette is smooth and well-blended.

Serving the Salad

Once your salad is assembled, it's time to enjoy it! For the best flavor and texture, I recommend serving it immediately. That way, the oranges stay fresh and the greens remain crisp.

Generously drizzle the freshly made vinaigrette over the layered salad, giving it that perfect burst of flavor.

• I also like to serve extra vinaigrette on the side, so everyone can add more if they prefer. I offer extra toppings like pepitas and dried cranberries on the side as well. After all, who can resist a little extra crunch and sweetness? This way, everyone can customize their salad just the way they like it!

Make sure each serving has some of the juicy orange slices, along with all the other tasty toppings. It’s all about enjoying those beautiful, vibrant flavors in every bite!

This salad is really versatile and pairs well with so many recipes, both lighter meals and more comforting dishes too. Serve this with a holiday meal or a weeknight dinner. Try it with a perfectly grilled steak, or Cast Iron Steak with Roasted Smashed Potatoes, or creamy mashed potatoes and Cheesy Baked Salmon.

Time-Saving Tips: How to Make This Orange Salad Ahead of Time

This orange salad is incredibly easy to put together. The best part is that the most time-consuming steps can be done ahead of time, making meal prep a breeze.

Prep the Oranges 

• You can prep the oranges in advance by peeling and slicing them ahead of time. Simply store the orange slices in an airtight container in the refrigerator. They’ll stay fresh for hours or even up to a day in advance.

Make the Orange Vinaigrette 

• The orange vinaigrette can also be prepared ahead of time. Store the dressing in an airtight container in the refrigerator.
• I recommend making it a few hours ahead or even the day before serving. However, keep in mind that fresh shallots and garlic become more pungent the longer they sit. I wouldn't suggest making it too far in advance.
• This vinaigrette will last up to 3 days in the fridge. I like to use a glass mason jar to store it. It’s perfect for shaking up the dressing and getting it smooth and creamy before serving. A quick shake or whisk before serving ensures the vinaigrette stays emulsified and doesn’t separate.

Prep the Greens 

• You can prep the greens in advance too! Simply wash and dry the lettuce (or spring mix) and store it in a bag or container in the refrigerator. For the best results, place a paper towel in the container or bag to absorb excess moisture. This really helps to keep the greens fresh without wilting.

The key is to not assemble or dress the salad until right before serving. This will keep the oranges fresh and the greens crisp.

Helpful Tips and Frequently Asked Questions

Orange Salad

Olga Klyuchits

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Side Dish, Salad, Sides

Servings 8

Ingredients

  

1x2x3x

• ▢ 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!

This is a large batch of the salad - I often make this for parties and large get togethers. Feel free to halve the recipe. 

I also often make a double batch of the vinaigrette, prep 2 bags of oranges and buy a large container of salad mix, that way we can enjoy it several times. 

The ingredient amounts is completely up to you! Use as many oranges and salad mix as you like. From 8-10 oranges, you should have enough orange juice to make a double batch of vinaigrette. 

Tried this recipe?Let us know how it was!