Orange Segments, Goat Cheese, & Toasted Walnuts Salad
Submitted by happyzhangbo
Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
20 minThis salad is proof that fancy doesn’t have to mean complicated.
Toast walnuts until fragrant, then segment oranges over a bowl to catch every drop of juice (you’ll use it in the dressing). Toss greens with orange segments and thin shallot rings, dress with a vinaigrette spiked with that fresh orange juice, then add crumbled goat cheese and walnuts at the end. The result is sweet citrus, creamy tangy cheese, crunchy nuts, and just enough acidity to tie it all together.
Serve it as a starter or light lunch that feels restaurant-quality.
Chef Tips
- Toast walnuts until fragrant but not dark (watch carefully to prevent burning)
- Segment oranges over a bowl to catch all the precious juice
- Use a sharp knife to remove all the bitter white pith from orange segments
- Add goat cheese and nuts at the end so they don’t get soggy from dressing
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored, about 10 minutes. Let cool then roughly chop. Set aside.
Cut away the peels from the oranges. Over a small bowl, segment the oranges, catching any juices.
In a large bowl, combine the greens, orange segments, and shallot rings.
In a small bowl, add the oil, vinegar, salt, pepper, sugar, and 1 tablespoon of the reserved orange juice and whisk to combine.
Pour over the salad, tossing to coat evenly.
Add the goat cheese and walnuts and toss.
Adjust the seasoning, to taste, and serve.
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