Orange Walnut Salad Recipes

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ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

ORANGE-WALNUT SALAD



Orange-Walnut Salad image

Get great flavor with our Orange-Walnut Salad recipe. Crisp greens, cucumbers, mandarin oranges and walnuts come together in this Orange-Walnut Salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 10 servings.

Number Of Ingredients 10

1/3 cup orange juice
1/3 cup HEINZ Red Wine Vinegar
1/4 cup oil
2 Tbsp. sugar
1 tsp. grated orange zest
8 cups torn mixed salad greens
2 medium cucumbers, thinly sliced
2 cans (11 oz. each) mandarin oranges, drained
1 cup walnut pieces
1/4 cup green onion slices

Steps:

  • Beat orange juice, vinegar, oil, sugar and orange zest in small bowl with wire whisk until well blended. Set aside.
  • Toss salad greens with cucumbers, oranges, walnuts and green onions in large salad bowl. Add orange juice mixture; mix lightly.
  • Serve immediately.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

ORANGE WALNUT SALAD (PAULA DEEN)



Orange Walnut Salad (Paula Deen) image

This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.

Provided by SharleneW

Categories     Citrus

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 heads bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lbs fresh spinach, cleaned and torn into bite size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped (I used pecan halves)
3 teaspoons butter
1 1/2 cups vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons dry mustard
2 1/2 teaspoons paprika
1 1/2 teaspoons grated onions

Steps:

  • In large salad bowl, combine lettuce, spinach, oranges and onion.
  • Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
  • Sprinkle over lettuce mixture.
  • To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
  • Shake again before serving.
  • Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
  • Cut orange in half across segments.
  • Slip knife around and free each segment from membrane.

FENNEL AND ORANGE SALAD WITH WALNUT PESTO



Fennel and Orange Salad with Walnut Pesto image

I find that makes a delicious appetizer, side dish or partner for a piece of fish. But there are other ways fennel also tastes delicious. Because braising is a method that requires some time, the anise flavor that some people may not enjoy when sampling raw fennel melts away when you cook it.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 bulbs fennel, with tops
2 tablespoons olive oil
Kosher salt
1 teaspoon red pepper flakes
1 cup dry white wine
1/2 cup water
About 1/4 to 1/2 cup lightly toasted and roughly chopped walnuts
1 lemon, juiced
Sea salt
1/4 cup hazelnut oil
Splash orange liqueur
2 oranges, peeled and broken into sections
2 cups arugula leaves, washed and dried

Steps:

  • Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge.
  • Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature.
  • Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside.
  • Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE



Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese image

You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
Nonstick cooking spray
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
  • Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
  • To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
  • Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

WALNUT ORANGE SALAD DRESSING



Walnut Orange Salad Dressing image

This is a great dressing to serve over greens, chicken salad, even fruit! Adapted from That's My Home.

Provided by Sharon123

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1/3 cup walnuts, toasted
2 medium garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon fresh dill (or 1 t. dried)
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 cup orange juice
2/3 cup extra virgin olive oil

Steps:

  • Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender container. Process until smooth.
  • With blender running, slowly pour the oil through hole in lid. Process until emulsified. Serve over salad. Enjoy!

ORANGE, WALNUT & SPINACH SALAD



Orange, Walnut & Spinach Salad image

With crunchy red onions, sweet mandarin orange slices and toasted walnuts, this spinach salad is as delicious to look at as it is to eat!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 2 cups each

Number Of Ingredients 6

1 pkg. (10 oz.) fresh spinach
1 can (11 oz.) mandarin oranges, drained with 2 Tbsp. liquid reserved, divided
1 red onion, thinly sliced, separated into rings
1-1/2 cups chopped walnuts, toasted
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. olive oil

Steps:

  • Toss spinach with oranges, onions and nuts in large bowl.
  • Whisk reserved orange liquid, vinegar and oil until blended. Add to salad; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 280, Fat 24 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

ORANGE, WALNUT & STILTON SALAD



Orange, walnut & stilton salad image

This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 5

2 x 100g bags rocket, watercress & spinach salad
2 oranges
1 tbsp walnut oil
85g walnut piece , roughly chopped
140g stilton or vegetarian alternative, crumbled

Steps:

  • Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.

Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

BEET SALAD WITH ORANGE-WALNUT DRESSING



Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.

ORANGE, PARSLEY, AND WALNUT SALAD



Orange, Parsley, and Walnut Salad image

In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 7

4 medium organic oranges
1/2 cup walnuts
4 tablespoons plus 1 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/2 teaspoons Dijon mustard
3 cups parsley
4 1 1/2-inch thick, skin-on fish fillets (such as striped bass)

Steps:

  • Preheat oven to 375 degrees. Peel long strips of zest off one orange. Slice half very thinly into julienne. Cut peel and pith away from the orange, following contour of orange. Holding orange over a bowl, cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl; discard membrane. Repeat with remaining oranges.
  • Combine walnuts with 1 teaspoon oil, 4 large zest strips, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Roast until golden brown and fragrant, shaking once or twice, 8 to 10 minutes. Increase oven temperature to 425 degrees. Let walnuts cool, then coarsely chop with a few strips of zest.
  • Combine mustard, 3/4 teaspoon salt, and 2 tablespoons orange juice. Whisk in 3 tablespoons oil. In a second bowl, combine parsley, walnuts, and julienned orange zest. Lift oranges out of juice and add to salad. Drizzle with some of the dressing and toss gently.
  • Season fish with salt and pepper. Heat a large oven-proof skillet over high heat. Add 1 tablespoon oil, swirling to coat pan. Place skin-side down in skillet and cook 3 minutes. Transfer to oven and cook until opaque, 8 to 10 minutes depending on thickness of fish. Serve fish with salad, drizzled with dressing.

Nutrition Facts : Calories 467 g, Cholesterol 128 g, Fat 27 g, Fiber 6 g, Protein 33 g, Sodium 531 g

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