Orange Salad – a glamorous and delicious way to eat oranges. The highlight of this citrus salad is the sweet and spicy orange ginger dressing.
- Ingredients Required
- Orange Ginger Salad Dressing
- Assemble The Salad
- Serving Suggestions
- More Salad Recipes
- The BEST Orange Salad Recipe
Whether enjoyed on a warm summer day or as a vibrant addition to a winter feast, orange salad is a celebration of the season’s bounty – a simple yet sensational salad recipe.
Oranges shine in salads. By pairing juicy citrus with crisp salad greens, pomegranate, savoury soft cheese, and crunchy nuts, you create a symphony of flavours and textures that tantalize the taste buds and delight the senses.
Use the oranges to make my teatime egg-free orange cake or the luscious Grandma-style orange marmalade .
Ingredients Required
- Oranges: Whether you opt for the classic navel orange, the tangy blood orange, Indian kinnow or the fragrant mandarin, each variety brings its unique flavour profile to the table.
- Crisp salad greens such as arugula, spinach, rocket, arugula, or mixed baby lettuces provide a delicate bed for the oranges to shine, while also adding a refreshing crunch to each bite.
- Pomegranate add sweetness, colour, and texture to this orange salad.
- Soft Cheese like feta, bocconcini, fresh mozzarella, or goat cheese are ideal for this salad recipe.
- Toasted Walnuts or Pistachios give a delicious crunch to the salad and make it more nutritious.
- Mint Leaves add a breath of freshness to the salad.
Orange Ginger Salad Dressing
To further elevate the flavour profile of the orange salad, experiment with different dressings and vinaigrettes that complement the citrusy brightness of the oranges.
A classic vinaigrette made with olive oil, balsamic vinegar, and a touch of honey or maple syrup provides a perfect balance of sweetness and acidity.
For those looking to add a hint of spiciness to their salad, try my orange ginger dressing. It has:
- orange juice
- grated ginger
- drizzle of honey
- extra virgin olive oil
- chilli flakes for the heat
- a pinch of salt to bring the flavours together
Assemble The Salad
Prepare Dressing: Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together.
Toast walnuts or pistachios in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely.
Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
Arrange fresh and crisp salad greens on a large serving platter or bowl.
Add oranges, pomegranates, toasted nuts, and cheese over the salad greens.
Drizzle the salad with orange ginger dressing , ensuring that each salad green is lightly coated with the dressing.
For an extra burst of freshness , garnish the salad with fragrant herbs such as mint, basil, or cilantro.
Serving Suggestions
Orange salad is a versatile dish that one can enjoy as a light and refreshing entree.
For festive feasts, you can pair it with grilled chicken, shrimp, or salmon for a satisfying main course.
I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch.
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Herb Potato Salad
- Green Papaya Salad
- Summer Tomato Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 2 large size orange
- ▢ 2 Cup mixed lettuce
- ▢ ¼ Cup pomegranate pearls
- ▢ ⅛ Cup feta cheese crumbled
- ▢ ⅛ cup coarsely chopped walnuts
- ▢ 6 sprigs fresh mint leaves, finely chopped
Ingredients For Ornage Ginger Dressing
- ▢ ¼ Cup unsweetened orange juice
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 tablespoon honey or maple syrup
- ▢ 1 lemon juiced
- ▢ 1 teaspoon grated ginger
- ▢ ¼ teaspoon red chilli flakes
- ▢ ⅛ teaspoon salt or to taste
Instructions
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Toast walnuts in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely. Roughly chop them.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
- Arrange fresh and crisp salad greens on a large serving platter or bowl.
- Neatly arrange oranges, pomegranates, toasted nuts, and cheese over the salad greens.
- Drizzle the salad with orange ginger dressing , ensuring that each salad green is lightly coated with the dressing.
- Add finely chopped mint leaves for a breath of freshness.
- Serve Orange Salad immediately.
Recipe Notes:
- Salad Greens: You can use a variety of lettuce, arugula or rocket leaves, kale, or baby spinach as the base of the salad.
- If you are washing salad greens, make sure to spin dry them before adding to the salad.
- I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch. After adding dressing, serve the orange salad immediately.
Nutrition
We follow a strict NO SPAM Policy
The BEST Orange Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
- 2 large size orange
- 2 Cup mixed lettuce
- ¼ Cup pomegranate pearls
- ⅛ Cup feta cheese crumbled
- ⅛ cup coarsely chopped walnuts
- 6 sprigs fresh mint leaves, finely chopped
Ingredients For Ornage Ginger Dressing
- ¼ Cup unsweetened orange juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 lemon juiced
- 1 teaspoon grated ginger
- ¼ teaspoon red chilli flakes
- ⅛ teaspoon salt or to taste
Instructions
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Toast walnuts in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely. Roughly chop them.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
- Arrange fresh and crisp salad greens on a large serving platter or bowl.
- Neatly arrange oranges, pomegranates, toasted nuts, and cheese over the salad greens.
- Drizzle the salad with orange ginger dressing , ensuring that each salad green is lightly coated with the dressing.
- Add finely chopped mint leaves for a breath of freshness.
- Serve Orange Salad immediately.
Notes
- Salad Greens: You can use a variety of lettuce, arugula or rocket leaves, kale, or baby spinach as the base of the salad.
- If you are washing salad greens, make sure to spin dry them before adding to the salad.
- I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch. After adding dressing, serve the orange salad immediately.
Nutrition
Inspired by the classic Caprese salad, which combines tomatoes, mozzarella, basil, and olive oil, this fusilli pasta caprese is a satisfying and delightful meal.
- What is Caprese?
- Ingredients Required
- How To Make Caprese Pasta
- Serving Suggestion
- My Tried and True Tips
- More Pasta Recipes
- Fusilli Pasta Caprese Recipe
What is Caprese?
Caprese is a simple Italian salad. It has fresh tomatoes, soft cheese, aromatic basil and the best quality olive oil. It is a celebration of the local Italian ingredients. The Caprese salad originated in Capri Island and represents all the beautiful colours of an Italian flag.
Pasta Caprese is a quintessential pasta dish that captures the essence of Mediterranean cuisine with its fresh and vibrant flavours. With just a handful of ingredients, you can whip up a flavorful and satisfying vegetarian meal that is sure to impress your family and friends.
Ingredients Required
Note: Since Pasta Caprese relies on fresh, high-quality ingredients, make sure your tomatoes, mozzarella, and basil are ripe and flavorful for the best results.
- Pasta: From penne, fusilli, and spaghetti, to angel hair, you can pick either of them for this pasta recipe.
- Tomato: Pick ripe, juicy, red tomatoes like a vine, cherry, Roma tomatoes, or a variety of heirloom tomatoes.
- Fresh Mozzarella is the soul of the Caprese pasta recipe.
- Extra Virgin Olive Oil brings together the essence of tomato juices and the sharpness of garlic.
- Boiled Pasta Water helps in glazing the pan and creating a silky sauce.
- Italian Basil adds the much-required aroma and freshness to the pasta caprese.
- Garlic, Salt, Pepper , Italian Herbs
How To Make Caprese Pasta
Cook the Pasta:
- Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente.
- Drain cooked pasta in a colander. Collect ¼ cup of boiled pasta water in a bowl. Set aside to use later.
Make the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to brown it.
- Add cherry tomatoes, season them with salt, and allow them to release their juices. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Glaze the pan with boiled pasta water. Allow to simmer for 2 minutes.
Add Pasta and Mozzarella:
- Add the cooked pasta to the skillet using a slotted spoon or tongs.
- Add the fresh mozzarella pieces to the skillet as well.
Toss and Season:
- Gently toss the pasta, tomatoes, and mozzarella together until well combined. Allow the mozzarella to melt slightly from the heat of the pasta. Season the dish with freshly ground black pepper to taste.
- Add the torn basil leaves to the pasta. Gently toss to incorporate the basil throughout the dish, allowing its aroma to infuse into the pasta.
Serving Suggestion
Serve the Pasta Caprese immediately while it’s still warm and fresh. I love to mop that garlicky tomato sauce with toasted artisanal bread slices.
Whether you’re cooking for a weeknight dinner or light summer lunch , this fusilli pasta caprese recipe is sure to be a hit.
Garnish with additional fresh basil leaves or a sprinkle of grated Parmesan cheese if desired. This dish pairs beautifully with a crisp white wine or refreshing sparkling water with a slice of lemon.
My Tried and True Tips
- This pasta caprese recipe is all about celebrating fresh ingredients. Try to use the best quality ingredients, especially olive oil, tomato, and mozzarella.
- Customize Your Pasta: Feel free to customize this pasta recipe to your liking. You can add cooked chicken, shrimp, or even roasted vegetables.
- Make it Vegan: To make this dish vegan-friendly, simply omit the mozzarella or substitute it with a plant-based cheese alternative.
- Leftovers: Pasta Caprese is delicious both freshly made and as leftovers. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.
More Pasta Recipes
- Basil Pesto Pasta
- Summer Pasta Salad
- Vegetable Pasta Soup
- Spaghetti with Shrimps
- Greek Orzo Pasta Salad
- Creamy Pumpkin Sauce Pasta
- Instant Pot Chicken Broccoli Pasta
Ingredients
- ▢ 200 gram fusilli pasta, uncooked
- ▢ 150 gram cherry tomato cut into halves
- ▢ 8 large size garlic cloves, minced
- ▢ 1 teaspoon dried Italian herb mix
- ▢ ½ teaspoon cooking salt or to taste
- ▢ crushed black pepper to taste
- ▢ ¼ Cup boiled pasta water
- ▢ 4 – 5 fresh mozzarella slices
- ▢ handful of Italian basil
Instructions
- Begin by bringing a large pot of salted water to a boil. Once the water starts boiling, add the fusilli pasta and cook according to the package instructions until al dente.
- Drain cooked pasta in a colander. Collect ¼ cup of boiled pasta water in a bowl. Set aside to use later.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to brown it.
- Add cherry tomatoes, season them with salt, and allow them to release their juices. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Glaze the pan with boiled pasta water. Allow to simmer for 2 minutes.
- Add the cooked pasta to the skillet using a slotted spoon or tongs.
- Add the fresh mozzarella pieces to the skillet as well.
- Gently toss the pasta, tomatoes, and mozzarella together until well combined. Allow the mozzarella to melt slightly from the heat of the pasta. Season the dish with freshly ground black pepper to taste.
- Add the torn basil leaves to the pasta. Gently toss to incorporate the basil throughout the dish, allowing its aroma to infuse into the pasta.
- Serve the Pasta Caprese immediately while it’s still warm and fresh.
Recipe Notes:
- From penne, fusilli, and spaghetti, to angel hair, you can pick either of them for this pasta recipe.
- Pick ripe, juicy, red tomatoes like a vine, cherry, Roma tomatoes, or a variety of heirloom tomatoes.
Nutrition
We follow a strict NO SPAM Policy
