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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
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Equipment

  • Food processor

Ingredients
  

  • 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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