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Home » Orange Almond Salad

Orange Almond Salad

November 20, 2011 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This recipe for orange almond salad has been around for years and it’s still a great one. I took it to a party and it was big a hit. The traditional recipe (and this one) has candied almonds, but as with many of the recipes on the site, you are welcome to leave out the sugar (in this case coconut sugar) and sprinkle on the almonds as-is, if you prefer.

Orange-Almond-Salad

The recipe calls for 1 tablespoon of olive oil but you could leave this out completely, as well. Just keep in mind that omitting the oil makes the dressing a little more tart.

I added dried (unsweetened) cranberries for color or you could use raisins. Purchase dried cranberries without palm oil and sugar if you can find them. Some health markets sell them sweetened with apple juice. In a pinch you could substitute raisins instead.

Pair this salad with a tasty main dish:

  • Moroccan Chickpea Vegetable Tagine
  • Cauliflower Pasta Alfredo
  • Tempeh Reuben Sandwich
  • Sweet Potato Veggie Lasagna

Orange-Almond-Salad

If you’d like to learn about making your own oil-free salad dressings, see my “Salad Dressing Formula” freebie.

I’d love to hear your feedback in the comments below for this Orange Almond Salad recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Orange-Almond-Salad
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3.88 from 16 votes
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Orange Almond Salad

A dash of sweetness from the oranges and caramelized almonds with the bright tanginess of the vinegar makes this salad a crowd-pleaser.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 4 people
US Customary - Metric

Equipment

  • Cutting board
  • Knife
  • Glass Mixing Bowls with Lids
  • Whisk

Ingredients

  • 1/2 cup sliced almonds (you can buy these in a package)
  • 2 tbsp coconut sugar or date sugar (optional)
  • 1 head Romaine lettuce chopped or torn into small pieces
  • 1 can mandarin oranges drained
  • 1/3 cup dried cranberries
  • 1/3 cup parsley roughly chopped
  • 1/2 cup green onion diced

Dressing

  • 1/4 cup apple cider vinegar (red wine or rice vinegar works, too)
  • 2 tbsp maple syrup
  • 1 tbsp olive oil (optional)
  • 1 clove garlic finely minced
  • salt and black pepper to taste
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Instructions

  • If you'd like to "candy" the almonds, line a baking sheet with parchment paper and preheat the oven to 350°F. Add the almonds to a strainer and rinse with water, shaking off the excess water.
  • Add the soaked almonds to a bowl along with the coconut sugar and stir to combine. Place the almonds on the lined baking sheet and bake for 20 minutes, stirring at 10 minutes. The almonds will be done when the coconut sugar coating is hardened and starting to turn brown. Let them cool on the baking sheet for a few minutes.
  • Put lettuce, oranges, cranberries, almonds, green onions, and parsley into a large salad bowl.
  • Whisk dressing ingredients and pour over salad. Toss to coat.

Notes

  • Purchase sliced almonds in a package or slice them yourself.
  • For an oil-free version, leave out the olive oil in the dressing.
 

Nutrition

Nutrition Facts
Orange Almond Salad
Amount per Serving
Calories
248
% Daily Value*
Fat
 
12.2
g
19
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
18.4
mg
1
%
Carbohydrates
 
33.1
g
11
%
Fiber
 
7
g
29
%
Sugar
 
21.9
g
24
%
Protein
 
6.6
g
13
%
Vitamin A
 
3950
IU
79
%
Vitamin C
 
22.3
mg
27
%
Calcium
 
130
mg
13
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Comments

  1. PK

    April 16, 2017 at 11:43 am

    You list the sodium as 937.9mg per serving, that seems extraordinarily high for the ingredients listed. Could you explain?

    Reply
    • Diane Smith

      April 16, 2017 at 12:06 pm

      You are so right. I’ve fixed it now and it’s 18.4 mg per serving.The nutritional label generator I use misinterpreted “salt & pepper.” Thanks for catching that!

      Reply
  2. lori piersol

    July 18, 2017 at 9:26 am

    Is the dressing the vinegar, sugar, salt and pepper mixed or am I missing something for dressing? Recipe seems backwards if this is the case because it says make dressing, pour over and toss, but then says whisk vinegar, sugar, salt and pepper.

    Reply
    • Diane Smith

      July 18, 2017 at 12:43 pm

      Oops, that recipe needed updating, thanks for bringing it to my attention! I’ve upped the servings to 4, added green onions (which I missed), and fixed the problem you addressed. It should be more clear as to what the dressing ingredients are. Hope you enjoy 🙂

      Reply
3.88 from 16 votes (16 ratings without comment)

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