Mixed Greens Orange Salad with Goat Cheese

Name: Mixed Greens Orange Salad with Goat Cheese
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 teaspoon orange zest; 3 tablespoons freshly squeezed orange juice; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons honey; 1 garlic clove (crushed); 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1/3 cup grapeseed, canola oil or vegetable oil; 8-10 cups loosely packed mixed greens (142g/5 oz clamshell); 1 pint cherry or grape tomatoes; 2 oranges (peeled and sliced into wheels or wedges); 2 avocados (pitted, peeled and sliced); 1/2 small red onion (sliced thinly); 1/2 cup goat cheese (crumbled); 1/4 cup pumpkin seeds

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You’re going to love this vibrant Mixed Greens Orange Salad with Goat Cheese that hits all the right notes! The salad features tender mixed greens, juicy tomatoes, heart-healthy avocados, red onion, creamy goat cheese, pumpkin seeds and fresh orange slices drizzled with a zesty orange vinaigrette.

Goat cheese salad arranged on a platter with garnishes.

This bright orange salad recipe is one that everyone should have in their repertoire. It’s quick and easy to assemble and requires no cooking. It includes a delicious and subtly sweet orange vinaigrette dressing that whisks together in a matter of seconds. Oranges are available all year round so you can make it any time of the year.

I’m a big fan of this refreshing spring mix salad with sweet and juicy oranges paired with tangy and creamy goat cheese. And trust me when I tell you how tasty the homemade orange vinaigrette is. You’re going to want to put this dressing on every salad!

Orange salad ready to be drizzled with orange vinaigrette.

This salad is a feast for the eyes and every bite is delightful. Fresh, simple ingredients make it perfect for any day of the week. It goes with everything and can be served as a side salad or as a full meal if you add a protein. There’s no resisting a bowl of this stunning orange and goat cheese salad with mixed greens once you try it!

Oranges, vinegar, mustard, honey, garlic, oil, seasonings, greens, tomatoes, avocados, onions, goat cheese and pumpkin seeds.

Ingredients Needed for Mixed Greens Orange Salad with Goat Cheese

Oranges – I used navel oranges for this salad but you could also use Valencia, Clementine or Mandarin oranges.
Red wine vinegar – Adds a sharp tang and clean vibrant flavour to the salad dressing.
Dijon mustard – Helps emulsify the vinaigrette while adding a tangy sharp flavour.
Honey - Adds a touch of sweetness to compliment the citrus orange notes.
Garlic – Just a touch to add some zing to the vinaigrette.
Oil – Neutral oils like grapeseed, canola or vegetable are perfect for the vinaigrette and work well with the citrus orange.
Salt, pepper and dried thyme – The seasonings of choice for the vinaigrette.
Mixed Greens – Choose fresh mixed greens which are a tender mix of field baby greens typically sold in clamshells.
Tomatoes – Bright red juicy cherry or grape tomatoes can be left whole or sliced for the salad.
Avocados – Use ripe but firm avocados and slice them in wedges or dice them.
Red Onion – Thinly sliced red onions add a little edge to the salad and balance the sweet ingredients.
Goat Cheese – Tart, soft crumbled goat cheese adds a tangy and earthy flavour to the salad.
Pumpkin Seeds – Use unsalted natural pumpkin seeds for some crunch and sprinkle on as many as you like.

How to make Mixed Green Salad with Orange Vinaigrette

Make the dressing in a medium bowl by whisking the orange zest, orange juice, red wine vinegar, Dijon mustard, honey, garlic, salt, pepper, thyme and oil. Set aside for 15 - 30 minutes to allow the flavours to meld.
Arrange mixed greens on a large rimmed platter alternatively arrange the ingredients evenly over 4 individual salad plates.
Top salad greens with tomatoes, oranges, avocados and red onion. Drizzle with the orange vinaigrette and garnish with crumbled goat cheese and pumpkin seeds. Do not toss the salad together, rather just let the dressing drip down into the salad.

Orange Vinaigrette ingredients being whisked together.

Frequently Asked Questions

Are Mixed Greens and Spring Mix the Same Thing?

Mixed greens and spring mix are the same. They are both ready to use leafy salad blends of small, young tender lettuces that have already been cut and cleaned. Most often sold in clamshells, they are a convenient and fast way to make a salad. The combination of salad blend will usually include a balance of colours, textures and flavours ranging from sweet to bitter to peppery.

How Do You Cut Goat Cheese for a Salad?

Since goat cheese crumbles very easily, instead of cutting it, it’s best to use a spoon or your hands to break off chunks. Then crumble the chunks with your fingers into soft clumps right over the salad. To ensure it crumbles easily, keep the goat cheese as cold as possible right up until the time you are ready to use it.

Is Goat Cheese Good on a Salad?

Goat cheese is a common and delicious pairing with many types of salads. The oranges in this salad have a distinct acidity that goes beautifully with the tangy, creamy flavour of goat cheese.

What type of oranges should I use?

I like to use navel oranges for this salad which are a winter seedless orange with a thick skin and sweet, juicy flavour. You could also use Valencia, Clementine or Mandarin oranges for this salad. If using Clementine or Mandarin oranges, you can separate the segments instead of slicing them.

Top down view of mixed greens salad garnished with oranges and goat cheese.

Make Ahead and Storage Tips

How to make the salad ahead: The fresh ingredients for the salad platter can be assembled a couple of hours ahead. Hold off with the vinaigrette and garnishes until just before you are ready to serve the salad. Once the salad is dressed it’s best eaten immediately or within a couple of hours. The greens are tender and do not withstand being stored for a longer time once they’re dressed.
How to make smaller portions of the salad: If you don’t need to make the full salad at one time, then just assemble the amount of ingredients you need for a smaller salad and reserve the remaining ingredients in the refrigerator until you need to assemble another salad. The salad ingredients will keep for 3 days in the refrigerator.
How long does the dressing last? The orange vinaigrette can be made early in the day or days ahead and the flavour will improve as it sits. If made a day or more ahead, refrigerate the dressing and it will keep for 5 – 6 days. Just be sure and remove it from the fridge at least 30 minutes before needed and whisk it well before using.

Expert Salad Tips

Mixed Greens - When selecting mixed greens, make sure they are vibrant, fresh and crisp. You don’t want to use wilted or pale greens.
Oil - Use a neutral oil for the vinaigrette like grapeseed, canola or vegetable oil and let the vinaigrette sit at room temperature for at least 15 - 30 minutes so the flavours can meld.
Presentation - For best presentation, arrange the salad on a large rimmed platter as opposed to a deep bowl. Alternatively, arrange the salad on four individual plates.
Goat Cheese - Keep the goat cheese as cold as possible right up until the time you are ready to crumble it. This will make it easier to crumble.
Vinaigrette - Hold off drizzling the vinaigrette until just before you need to serve the salad. Once the salad is drizzled, do not toss it together, just let the dressing drip down into the salad.

Refreshing orange salad with mixed greens and goat cheese assembled on a platter.

Recipe Variations

You can customize this salad and create different variations by swapping or adding ingredients. It’s super versatile and there’s no wrong way to build this salad!

Try different nuts: Sliced almonds or pecans are also nice in this salad and can replace pumpkin seeds.
Use different leafy greens: Arugula, chopped leaf lettuce or any other delicate greens you desire would be perfect for this salad
Change up the cheese: If you don’t care for goat cheese then try feta cheese or shaved Parmesan cheese as good replacements
Make the salad vegan: Replace the honey in the vinaigrette with maple syrup and skip the cheese entirely to make this a vegan salad.
Add some protein: Any of these options, chicken, steak, shrimp, salmon, chickpeas, lentils or crispy tofu would pair beautifully with this salad.

We all need more simple salads in our back pocket. Here are more to explore:

Rainbow Kale Salad
Greek Salad
Multi Bean Salad
Mediterranean Quinoa Salad
Zesty Orzo and Wild Rice Salad

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