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Orange, Parsley, and Walnut Salad

by Livestrong_Recipes  |  Oct 15, 2018

Orange, Parsley, and Walnut Salad
Photo Credit: Noah Fecks
  1. PREP
  2. 30 m
  • COOK
  • 0 m
  • 30 m

A light and bright, this salad pairs well with heavier meals like casseroles and Shepherd's Pie. If you want to substitute the orange, Blood and Cara Cara oranges are usually only available in winter, so feel free to change the variety if you find they aren’t available. You can also substitute other lettuces for endive, but choose a sharper variety (like arugula or radicchio) to keep the contrast with the sweetness of the orange.



  • 4 fruit orange
  • 2 cups Endive, raw
  • 1 cup Walnuts
  • 20 sprigs Parsley, fresh
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Sherry Vinegar
  • 1 dash Sea Salt


1 Peel and segment your oranges. If you want to go the extra mile, peel the oranges with a knife over the salad bowl to catch the juice. Remove all of the pith, and cut the fruit segments out between each membrane using the knife: this is called supreming, and it makes the salad look more polished. Set aside the membranes of the oranges for the dressing: they still have plenty of juice.
2 Toss the oranges with the endive, walnuts, and parsley.
3 In a smaller bowl combine the olive oil and sherry vinegar. Squeeze out any excess liquid from the orange membranes and then whisk the dressing together.
4 Toss the salad with the dressing, add a dash of salt, and serve.