Spanish Salad With Oranges is a super refreshing dish. It has the goodness of chicken, crunchy vegetables and it provides a tangy burst of flavours from the orange marmalade. This salad can be either served warm or chilled and it goes great with hot piping rice.
This Spanish salad with oranges is a perfect dish to make if you’re looking for something fresh, flavorful and quick. The combination of the oranges with the tuna and the sweet and spicy dressing makes this dish a winner in your book.
Spanish Orange & Olive Salad
Evoke the flavors of the Mediterranean with this Spanish Orange & Olive Salad – with sun ripened citrus, bitter olives, and crunchy marcona almonds, this salad transports you to the beaches in Spain!
Course Appetizer, Salad
Cuisine Mediterranean, Spanish
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 appetizer salads
For the softened leeks
- 1 small leek thinly sliced
- 1 tbsp white wine vinegar
- ¼ tsp kosher salt
- 1 tbsp water
For the Orange & Olive Salad
- 6 medium sized assorted oranges
- Segmented and sliced in rounds
- ⅓ cup halved olives
- Mix of greek olives and castelvano
- 3 tbsp softened leeks see above
- 4 tsp leek vinegar marinade see above
- 1 tbsp good quality olive oil
- Sprinkle flaky sea salt
- Sprinkle Sumac
- Squeeze lemon juice
- ¼ cup marcona almonds
- Start by preparing and marinating the leeks. Trim the root end and the rough green leaves from the leek. Thinly slice the white and light green parts into rounds. Submerge in a bowl of cold water and agitate the leeks to loosen the grit.
- Remove the leeks from the bowl of water, allowing the sand and dirt to remain at the bottom of the bowl. Combine the leeks with 1 tbsp white wine vinegar, 1/4 tsp kosher salt, and 1 tbsp water. Stir to combine.
- Let the leeks marinate for 15 minutes, tossing occasionally. While the leeks marinate, prep the rest of the salad
- Segment the oranges and slice them into rounds. Half the olives and set aside.
- Combine the oranges, olives, and 3 tbsp of the marinated leeks in a medium sized bowl. Add 4 tsp of the leek marinade and olive oil to the bowl and toss gently.
- Add a spoonful of the oranges, olives, and leeks to a large serving platter or individual salad bowls. Sprinkle with a small pinch of flaky sea salt, sumac, a squeeze of lemon juice, and the marcona almonds
- Serve very soon after plating. It’s best when the ingredients aren’t completely cold.
Spanish Salad with Oranges and Olive Oil
- Yield: Serves 2
- Time: 15 minutes prep, 15 minutes total
This seemingly strange combination is delicious. I learned it from Mariano Sanz Pech, whose excellent olive oil we’ve been selling at Zingerman’s for many years. It’s refreshing and ideal for warm summer days. I love the contrast in color, texture, and flavor of the orange slices, olive oil, and mint.
You can also serve this salad with chopped hard-boiled egg. If you’re feeling adventurous, it’s also excellent topped with shredded bacalao (raw salt cod).
- 2 navel oranges, peeled, pith removed, cut into thin wedges, plus 1 navel orange, halved
- 4-6 large fresh mint leaves, torn
- 1 ounce Jamón Serrano, cut into slivers
- 2 tablespoons whole blanched almonds, toasted and coarsely chopped
- 10 cured black olives, such as Farga Aragon
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoons extra-virgin olive oil, preferably a medium fruity Spanish one
Arrange the orange slices on a small serving platter. Top with the mint, Jamón Serrano, almonds, olives, a sprinkle of sea salt, pepper, and the olive oil. Squeeze half of the remaining orange over the salads just before serving (reserve the other orange half for another use).
Winter Salad With Orange And Pomegranate
Give your salad a winter twist with my easy winter salad recipe. This Spanish-inspired salad uses winter fruits and veggies like orange, pomegranate, and red cabbage for a delicious, healthy, and beautiful salad you’ll crave all year long.
I love salad and could eat one every day (and I really should!). I especially love creating salads around seasonal produce. I love the challenge of combining flavors, and choosing the right dressing to match.
This winter salad is loosely based around the Madrid tradition of having lombarda con piñones (red cabbage and pine nuts) for the holidays. I knew I wanted to incorporate red cabbage, oranges, and pomegranate and I went from there.
Key Ingredients: Red cabbage, carrot, lettuce, orange, pomegranate, walnuts, cheese, sherry vinegar, olive oil, honey, salt, pepper.
Ingredient Notes & Substitutions
The beauty of this salad is that everything is flexible. If you don’t have or like an ingredient, just substitute something similar. Some ideas:
- Instead of lettuce use kale
- Instead of red cabbage use radicchio
- Instead of carrot use radish
- Instead of orange use blood orange or grapefruit
- Instead of walnuts use pecans
Spanish Winter Salad: Step By Step
Start by preparing all of the ingredients — if you have everything prepped in advance, putting the salad together is very quick! Thinly slice or shred the cabbage and carrot, cut the lettuce and orange, remove the pomegranate seeds, and shave the cheese into thin pieces.
Then simply mix all of the ingredients together in a large bowl. I sometimes leave the cheese and orange slices for last, so that I can arrange them nicely.
To make the vinaigrette whisk all of the ingredients together and then reserve until you’re ready to serve the salad. Dress the salad right before serving.
Recipe Tips & FAQs
- You can prepare the salad in advance (the day before) but I would leave the orange and cheese for right before serving. Otherwise, the cheese could get dry or absorb other flavors, and the orange will release juice making the salad watery.
- Always save the dressing until serving time. No one wants limp lettuce!
What are winter fruits and vegetables in Spain?
Spain is delicious all year round. Winter fruits in Spain include oranges, mandarins, pomegranates, custard apples, persimmons, kiwi, strawberries, and apples. Winter vegetables in Spain include leafy greens, artichokes, cabbage, and peas. Many vegetables are grown year-round in Spain as well, such as broccoli, radishes, zucchini, and beets.
This salad can accompany just about any meal! It can be the main course if you add a piece of grilled chicken or salmon on top. It can be a healthy part of a tapas spread or a side dish for a Spanish stew. It also works really well for a Spanish inspired Thanksgiving spread!