Orange Segment Salad


Orange Segment Salad has a lot going on. The Orange Segments are sweet and crispy, which contrasts with the creamy Gorgonzola on top and the salty prosciutto. The slight bitterness of the endive is counterbalanced by the tangerine juice. Overall, this dish is perfectly balanced with an amazing flavor profile that’s both simple and complex at the same time. It’s really one of my favorite courses of all time.


This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.

Naval Orange Salad with Avocado

This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so I’ve been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish.

I teamed up with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly tart and sweet and absolutely perfect in this salad. It’s the perfect side dish to any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this.

Besides their amazing flavor, oranges pack a big nutritional punch. We all know oranges are high in vitamin C – they’re the go-to fruit when you want to support your immune system. But they’re also a good source of fiber and folate. Did you know that about three-fourths of the U.S. population has an eating pattern that is below the recommended intake of fruit? Oranges are an excellent way to hit your daily fruit goals.


Navel oranges are named for the navel-like formation on their blossom end. The unique growing conditions of California create the sweetest, juiciest fruit. They are a delicious and healthy snack for when you’re on the go.


  • California-grown Navel oranges are available from November through June.
  • When shopping for Navel oranges, choose fruit that smells fresh and feels heavy for its size – that tells you it’s juicy.
  • To keep your citrus fresh longer—up to three weeks – store them in the refrigerator.
  • Wash your oranges before cutting them.
  • Bring the oranges to room temperature before making the vinaigrette to ensure you get the most juice.
  • Leftover or cut oranges should be refrigerated within two hours.


This simple orange salad dressing uses both orange juice and zest for maximum flavor. Make sure to use fresh juice, not bottled, for best results. To make the vinaigrette, just whisk the ingredients below. It will keep in the refrigerator for up to one week.

  • Fresh squeezed orange juice
  • Orange zest
  • Red wine vinegar
  • Olive oil
  • Dijon mustard
  • Honey
  • Salt and pepper


  • Serve over arugula or spinach instead of baby greens.
  • Add cucumbers or roasted beets for extra vegetables.
  • Swap red onion for shallots.
  • Add shrimp, crab, or chicken for protein.
  • Top with walnuts or pecans for crunch.
  • Sprinkle with blue cheese or goat cheese

Recipe: Green Salad with Orange, Avocado, and Red Onion

My mother-in-law, a wonderful all-around cook, is especially known for her salads. While the ingredients vary a little each time she tosses one together, over time I’ve started to notice several toppings turning up in regular rotation: citrus, red onion, and avocado. What I think makes this a winning combination isn’t just the way the flavors work together, but also how beautiful the orange, purple, and green look on the plate.

I consistently reach for this trio whenever I’m composing my own side salads. Sometimes other ingredients appear, like salty blue cheese crumbles or toasted pecans, but never as a substitute for the original three. I’ve also gotten pretty good at pulling together a vinaigrette comparable to my mother-in-law’s, which always tastes very tangy on its own but perfectly balanced once tossed with crunchy lettuce, sweet oranges, and creamy avocado.

→ Serve This With: Sweet Potatoes with Chickpea Tomato Sauce

Green Salad with Orange, Avocado, and Red Onion

YIELDServes 6Show Nutrition


  • 2 medium navel oranges
  • 1 small clove garlic, finely chopped
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 2 medium avocados, sliced
  • 1 head Romaine lettuce, chopped and washed


  1. Segment the oranges over a small bowl Squeeze any remaining juice from the peels and membranes into the bowl.
  2. Strain the orange segments, reserving the juice. In a small bowl, combine one tablespoon of the orange juice with the garlic, vinegar, mustard, and salt. While whisking, pour the olive oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. (Save or drink the remaining unused orange juice.)
  3. Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.


I have used, and loved, balsamic and red wine vinegars in place of the sherry vinegar.

Any lettuce you like will do here, but I’m partial to something sturdy and crisp, like Romaine, since none of the toppings are crunchy.

Dress the salad just before serving. If your head of lettuce is small, you may not need all the dressing. For the size of lettuce I typically get, this recipe makes about the right amount of dressing, although I often reserve about 2 servings’ worth of salad to dress for lunch the next day.

Mixed Green Salad with Oranges

Romaine, red-leaf, and Boston lettuce are tossed together with orange segments and crumbled goat cheese to create this simple Mixed Green Salad with Oranges. Top off the citrusy salad with the homemade vinaigrette made with Dijon mustard and orange juice. The green salad is a highlight to any meal.

Recipe Summary


15 mins


15 mins


Serves 8


Ingredient Checklist

  • Dressing:
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons white wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper
  • Salad:
  • 1 head romaine lettuce, torn into small pieces
  • 1 head red-leaf lettuce, torn into small pieces
  • 1 head Boston lettuce, torn into small pieces
  • 3 oranges, peeled, white pith removed, fruit segmented
  • 4 ounces soft goat cheese, crumbled


Instructions Checklist

  • Step 1Make dressing: In a bowl, combine shallot, vinegar, juice, mustard and sugar. Slowly drizzle in oil, whisking constantly. Season with salt and pepper.
  • Step 2Make salad: Mix lettuces in a large bowl. Add orange segments. Toss with dressing, crumble goat cheese on top and serve.

Nutrition Facts

Per Serving:

182 calories; fat 14g; saturated fat 4g; protein 5g; carbohydrates 11g; fiber 3g; cholesterol 11mg; sodium 252mg.

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