Orange Endive Salad

Celebrate the season with this delicious Orange Endive Salad, featuring Navel oranges, endives, onions, toasted almonds, and fresh herbs. This delightful citrus salad is both savory and sweet, making it a refreshing palate cleanser. It’s one of our favorite salads this time of year!

Ingredients in this Orange Endive Salad

This fall orange endive salad is a simple recipe and one we enjoy immensely. And, like most salads, the quality of each ingredient is the key to its delicious and complex flavors. Choose Navel oranges which are juicy and seedless. Also, choosing a high-quality olive oil and a very light vinegar, such as French Champagne vinegar or O Citrus Champagne vinegar, makes this dressing amazingly flavorful, exceeding your expectations (see our notes below).

And, don’t forget to toss in a handful of toasted almonds, thinly sliced red onions, and fresh herbs like mint and parsley. The combination of these ingredients creates refreshing and winning flavors.

Ingredients and Substitutions

With a little luck, some of the ingredients for this recipe are in your kitchen, or pantry already. Feel free to make substitutions or omit if you like.

Oranges – It’s best to use juicy, seedless Navel oranges. You can use other oranges, but be sure to remove seeds from slices. Then layer them on the bottom of your platter and scatter with the rest of the ingredients on top.

Endive – Fresh endives come in white and red and are in the produce section. You can use 1 to 3 bulbs of either color. And, if you prefer, you can add in additional greens, like watercress.

Nuts – In this salad, we tossed a handful of sliced toasted almonds, but you can try it with walnuts, and pecans. If you are allergic to nuts, try it with pumpkin seeds, dried cranberries, and other seeds because they have a similar crunch and protein content. 

Red Onion – Thinly sliced red onion offers a sharp, spicy flavor that complements the juicy, sweet oranges. Don’t have any? Use scallions (long thin green onions) instead.

Fresh Herbs – Use fresh mint leaves and Italian parsley. They offer a fresh flavor to this salad.

Olive Oil—Choose a good-quality olive oil. For optimal flavor, we prefer to use First Cold Pressed Extra-Virgin Olive Oil imported from Italy.

Vinegar – Choose a very light vinegar, like Champagne vinegar. If you can’t find it, choose cider vinegar instead.

Honey – A small amount of honey in the dressing will help balance the acidity. Any honey you have on hand will suffice.

Seasonings – A pinch of sea salt, black pepper, and cayenne pepper will make the flavors pop.

Recipe Tips

• You can prepare the salad ahead of time. Layer the ingredients, and transfer to the refrigerator to keep it chilled.
• Then make the dressing, store it in a small mason jar, and keep it chilled as well.
• Also, don’t leave out the cayenne pepper (in the recipe card), the smallest ingredient, which will make the flavors pop.
• And, before serving, drizzle some of the vinaigrette over the salad, toss lightly, and taste. If you prefer, you can drizzle additional dressing.
• If you have leftover dressing, save it for another salad.

What to Serve It With

This salad is perfect to serve with meats, poultry, and seafood dishes. And, it’s the ideal side for vegans and vegetarians. Some suggestions to serve it with are:

• Baked Halibut & Sea Bass Oreganata
• Roasted Eggplant Meatballs (Vegetarian)
• New York Strip Steak Grilled (& Sliced)
• Roasted Boneless Turkey Breast

A Delicious Side

This Fall Orange Endive Salad is truly juicy and refreshing with every bite. It is a winning recipe and was given to me by my close friend Christine. Thank you, Christine, for sharing!

Try this recipe – it won’t disappoint! …Enjoy!

More Seasonal Salad Recipes

• Endive Pear Walnut Salad
• Blood Orange Fennel Salad
• Maria’s Best Carrot Salad
• Shaved Brussels Sprouts Salad

Have a delicious day! 🙂

Thanks for stopping by…

xo anna and liz