Orange Salad Recipe

This easy salad recipe has a touch of tropical goodness!

Fresh oranges can lift your regular salads into a bright, tangy, refreshing side dish. Pair this orange salad with any main dish.

Orange Salad Recipe

Roselle Miranda
This easy salad recipe has a touch of tropical goodness!
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4


Orange Salad Ingredients

  • 2 navel oranges
  • 2 bunches Romain Lettuce rinsed, torn
  • 1/2 red onion peeled, sliced thinly
  • 1/4 Cup dried cranberries
  • 2 tablespoon pumpkin seeds
  • 2 tablespoons sunflower nuts
  • 1/4 Cup kesong puti crumbled
  • 1/4 Cup orange juice
  • 1 Small shallot peeled, finely chopped
  • 1/2 teaspoon prepared mustard
  • 2 tablespoons honey
  • 1/2 Cup olive oil
  • Salt to taste
  • ground black pepper to taste


  • Zest oranges, and reserve for another use. Using a knife, completely slice off the peel from the orange. Slice orange into rounds.
  • Arrange lettuce leaves on a plate. Top with orange slices, onion, dried cranberries, nuts, and kesong puti. Sprinkle lightly with salt. Set aside.
  • Make vinaigrette: In a squeeze bottle, combine orange juice, shallot, mustard, honey, and olive oil. Put the lid on and shake until well-mixed. Season with salt and ground black pepper. Serve with salad. Recipe originally published in the January/February 2017 issue of Good Housekeeping Philippines.
Keyword salad greens
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