Best 7 Orange Parsley And Walnut Salad Recipes

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**Tantalize your taste buds with a culinary journey through the Orange, Parsley, and Walnut Salad: A Refreshing Symphony of Flavors**

Welcome to a delightful culinary experience where vibrant oranges, aromatic parsley, and crunchy walnuts dance together in perfect harmony. This refreshing salad offers a delightful balance of sweet, savory, and earthy flavors, making it a perfect accompaniment to any meal. With variations ranging from a classic vinaigrette dressing to a tangy orange-honey glaze, this versatile dish caters to diverse taste preferences. Join us as we embark on a tantalizing journey through the Orange, Parsley, and Walnut Salad, exploring its vibrant ingredients and discovering the secrets behind its captivating flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS WALNUT SALAD



Citrus Walnut Salad image

I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.

Provided by dana_shmana

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

½ cup chopped walnuts
2 large oranges, zested
1 pink grapefruit
1 (5 ounce) bag mixed salad greens
½ cup crumbled feta cheese
2 tablespoons pomegranate juice, or more as needed
2 tablespoons white sugar
1 teaspoon dried parsley
½ teaspoon salt
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
  • Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
  • Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
  • Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
  • Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g

CITRUS-WALNUT SALAD



Citrus-Walnut Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 blood oranges
4 tangerines
1/2 cup roughly chopped walnuts
5 tablespoons extra-virgin olive oil
1 3/4 teaspoons cracked pink peppercorns
Kosher salt
2 tablespoons white wine vinegar
2 tablespoons country Dijon mustard
1 head frisée, torn into bite-size pieces
3 endives, halved and thinly sliced
1/2 small head radicchio, thinly sliced
1/2 cup fresh parsley

Steps:

  • Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
  • Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
  • Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.

ORANGE, PARSLEY, AND WALNUT SALAD



Orange, Parsley, and Walnut Salad image

In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 7

4 medium organic oranges
1/2 cup walnuts
4 tablespoons plus 1 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/2 teaspoons Dijon mustard
3 cups parsley
4 1 1/2-inch thick, skin-on fish fillets (such as striped bass)

Steps:

  • Preheat oven to 375 degrees. Peel long strips of zest off one orange. Slice half very thinly into julienne. Cut peel and pith away from the orange, following contour of orange. Holding orange over a bowl, cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl; discard membrane. Repeat with remaining oranges.
  • Combine walnuts with 1 teaspoon oil, 4 large zest strips, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Roast until golden brown and fragrant, shaking once or twice, 8 to 10 minutes. Increase oven temperature to 425 degrees. Let walnuts cool, then coarsely chop with a few strips of zest.
  • Combine mustard, 3/4 teaspoon salt, and 2 tablespoons orange juice. Whisk in 3 tablespoons oil. In a second bowl, combine parsley, walnuts, and julienned orange zest. Lift oranges out of juice and add to salad. Drizzle with some of the dressing and toss gently.
  • Season fish with salt and pepper. Heat a large oven-proof skillet over high heat. Add 1 tablespoon oil, swirling to coat pan. Place skin-side down in skillet and cook 3 minutes. Transfer to oven and cook until opaque, 8 to 10 minutes depending on thickness of fish. Serve fish with salad, drizzled with dressing.

Nutrition Facts : Calories 467 g, Cholesterol 128 g, Fat 27 g, Fiber 6 g, Protein 33 g, Sodium 531 g

ORANGE AND PARSLEY SALAD



Orange and Parsley Salad image

In orange season, here's a salad that will make this fruit your main squeeze.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 oranges
Olive oil
Balsamic vinegar
Salt
Parsley leaves
Sliced green olives
Feta cheese
Toasted chopped almonds

Steps:

  • Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE



Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese image

You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
Nonstick cooking spray
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
  • Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
  • To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
  • Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

ORANGE, WALNUT & STILTON SALAD



Orange, walnut & stilton salad image

This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 5

2 x 100g bags rocket, watercress & spinach salad
2 oranges
1 tbsp walnut oil
85g walnut piece , roughly chopped
140g stilton or vegetarian alternative, crumbled

Steps:

  • Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.

Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Select the freshest ingredients: Use ripe oranges, crisp parsley, and crunchy walnuts for the best flavor and texture.
  • Segment the oranges carefully: Use a sharp knife to remove the pith and seeds from the oranges, leaving only the juicy segments.
  • Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nutty aroma to the salad.
  • Make the dressing in advance: The dressing can be made up to 3 days in advance and stored in the refrigerator.
  • Toss the salad gently: Use a light touch when tossing the salad to prevent the oranges and walnuts from breaking apart.

Conclusion:

This orange, parsley, and walnut salad is a refreshing and flavorful dish that is perfect for any occasion. The combination of sweet oranges, savory parsley, and crunchy walnuts creates a delightful contrast of flavors and textures. The honey-orange dressing adds a touch of sweetness and tang, while the feta cheese provides a salty and creamy balance. This salad is easy to make and can be enjoyed as a side dish or a light meal. Its vibrant colors and delicious taste make it a surefire hit at any gathering.

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