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Mixed greens orange salad with goat cheese ready to serve on a board.

Mixed Greens Orange Salad with Goat Cheese

Mixed Greens Orange Salad with Goat Cheese features mixed greens, juicy tomatoes, heart-healthy avocados, red onion, creamy goat cheese, pumpkin seeds and fresh orange slices all drizzled with a zesty orange vinaigrette.

Course Lunch, Main Course, Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

Orange Vinaigrette

  • ½ 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
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ⅓ cup grapeseed, canola oil or vegetable oil

Salad Ingredients

  • 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
  • ½ small red onion sliced thinly
  • ½ cup goat cheese crumbled
  • ¼ cup pumpkin seeds

Instructions

  1. Into a medium bowl or a jar, add orange zest, orange juice, red wine vinegar, Dijon mustard, honey, garlic, salt, pepper, thyme and oil. Whisk ingredients in the bowl (or seal the jar tightly and shake) until well blended. Set aside for 15 - 30 minutes to allow the flavours to meld.

  2. Arrange mixed greens, tomatoes, oranges, avocados and red onion on a large rimmed platter. Alternatively arrange the ingredients evenly over 4 individual salad plates.

  3. Drizzle with orange vinaigrette and sprinkle top with crumbled goat cheese and pumpkin seeds. For the best presentation, do not toss the salad but just let the dressing drip down into the ingredients. Serve immediately.

Recipe Notes

  1. For best results, use a neutral oil for the vinaigrette like grapeseed, canola or vegetable oil.
  2. Navel oranges are the ideal orange for this salad, but Valencia, Clementine or Mandarin oranges work too.
  3. Any types of delicate mixed greens are good for this salad, choose what you like best.
  4. Store any leftover vinaigrette in the refrigerator for up to 5 – 6 days.
  5. Hold off drizzling vinaigrette on the salad until just before you need to serve it.