• Print
• Mail
• ShareCopied to clipboard

Author: Ann Styles

Prep time: 20 mins | Cook time: (for beets or candied walnuts): 40–60 mins (optional) | Total: 60–80 mins (with options) or 20 mins (without options) | Serves: 4-6

This Orange Salad with Honey Lemon Vinaigrette is a vibrant and refreshing dish that pairs beautifully with the Fresh Herb Frittata with Caramelized Onions and Mushrooms. Juicy oranges, optional roasted beets, and peppery mixed greens form the base, while toasted or candied walnuts add crunch and a touch of sweetness. Creamy goat cheese and black and white sesame seeds provide richness and texture, while the honey lemon vinaigrette ties it all together with a zesty, sweet finish.

Instructions

1. Make the Candied Walnuts (Optional): Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, toss the walnuts with cinnamon, cardamom or pumpkin spice, salt, cayenne (if using), and honey or maple syrup until well coated. Spread walnuts in a single layer on the prepared baking sheet. Bake for 12–15 mins, stirring halfway through, until golden and fragrant. Let cool completely at room temperature, then store in an airtight container.
2. Roast the Beets (Optional): Preheat your oven to 400°F (200°C). Rinse beets under cold water and trim off the tops and roots. Do not peel.
3. Place beets on a piece of aluminum foil or in a baking dish. Drizzle with a little olive oil and fresh orange juice (optional). Wrap tightly in foil or cover the dish.
4. Roast in preheated oven for 40–60 mins, depending on size. Small beets take about 30–40 mins, while larger ones may take up to an hour. Test doneness by inserting a knife or skewer; it should slide in easily.
5. Let the roasted beets cool slightly, then rub off the skins using a paper towel or your hands. Cut into small cubes and set aside.
6. Make the Honey Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, orange zest, honey, and minced garlic. Gradually pour in the olive oil in a continuous stream while whisking to emulsify the dressing. Season with sea salt and black pepper to taste.
7. Assemble the Salad: Arrange mixed greens evenly on a large serving platter or shallow bowl. Layer the orange slices over the greens. Scatter roasted beet cubes (if using) on top of the oranges. Sprinkle the toasted or candied walnuts, crumbled goat cheese, and sesame seeds over the salad. Drizzle the honey lemon vinaigrette over the salad just before serving. Toss gently to combine, or serve as is for a visually stunning presentation.