A Perfect Feast

Orange and Candied Walnut Salad is one of our favorite late winter salads. I start this salad by making the candied walnuts. Then, I make a sweet Orange Marmalade Vinaigrette. Finally, I toss them all together with blood and navel oranges, pomegranates, orange zest, red onions, and honey goat cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to candy the walnuts and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy goat cheese, crisp greens, sweet candied walnuts and tart oranges and pomegranate in this salad.

THE EQUIPMENT I USED

• A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
• A Big Bowl- Use this to toss the salad and dressing all together.
• A Food Processor- I use this to make the Orange Marmalade Vinaigrette.

THE INGREDIENTS NEEDED FOR ORANGE AND CANDIED WALNUT SALAD

• Walnuts- I like to use halved walnuts when I can find them. Otherwise, I use chopped walnuts.
• Oranges- I try to find the freshest and most beautiful navel and blood oranges.
• Goat Cheese- I store my goat cheese in the freezer, so it doesn’t go bad. Of course, I defrost it first.
• Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand.
• Marmalade- I used the Stonewall Farms brand of marmalade.
• Rice Wine Vinegar- I like this because it’s nice and mild. You can find it in the vinegar or Asian section of your market.

HOW I MADE MY SALAD

• First, I made the vinaigrette. Process the ingredients until the marmalade is broken up and combined with everything else.
• Next, I candied the walnuts Be sure to watch them so that they don’t burn.
• Finally, I tossed all the ingredients together.

If you like oranges you need to try this quick and easy Orange and Candied Walnut Salad.

Orange and Candied Walnut Salad

Spring greens topped with oranges, candied walnuts, red onions, goat cheese, naval and blood oranges, and an Orange Marmalade Vinaigrette.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Equipment

• Food processor

Ingredients

  

1x2x3x

• 2 cups sliced blood and navel oranges
• 4 cups Spring greens
• ½ cup sliced red onion
• 4 ounces honey goat cheese, crumbled
• 1 cup pomegranate arils
• 1 tbsp. orange zest

For the Orange Candied Walnuts:

• 1 cup walnut halves
• 1 egg white
• 1 tbsp granulated sugar
• ½ tsp. orange extract
• 2 tbsp. orange zest
• 1 tsp. cinnamon
• 1 pinch kosher salt

For the Orange Marmalade Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup rice wine vinegar
• 2 tbsp. orange marmalade

Instructions

 

• First, make the Orange Candied Walnuts: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Whisk the egg until frothy. Add the walnuts and the rest of the ingredients. Stir and then spread them out on the baking sheet. Bake 20 minutes, stirring halfway through.
• Also, make the Orange Marmalade Vinaigrette: Process the marmalade in the food processor until it's smooth. Then, combine the marmalade with the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
• In a large bowl, toss together the greens, oranges, red onions, pomegranates, goat cheese, candied walnuts, orange zest and as much dressing as you want.

Nutrition

Calories: 250kcal

Keyword salad

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