Spring is finally here, and what better way to celebrate than with a delicious and refreshing salad? This Berries and Oranges Spring Salad with Citrus Vinaigrette is the perfect addition to any springtime meal, whether for a light lunch or a side dish for dinner.

Yay! Finally, winter is over and spring has sprung!!! Woohoo. Normally, I don’t get too excited about spring because that means seasonal allergies for me and it’s no fun at all. But, hey, at least it’s no longer winter!

Soon the weather will begin to warm up and then comes my favorite season – summer! By then, no more allergies, too!

Since spring is finally here, what better way to celebrate than with a delicious and refreshing salad? This Berries and Oranges Spring Salad with Citrus Vinaigrette is the perfect addition to any springtime meal, whether for a light lunch or a side dish for dinner.

This salad is not only beautiful and colorful, but also packed with flavor and nutrition. Berries are a great source of antioxidants and Vitamin C, while the orange segments add a refreshing citrusy flavor. The choice of spinach and Boston lettuce not only add that springy green color but are also excellent sources of vitamins and minerals. Plus, the fresh-tasting citrus vinaigrette ties it all together with a sweet and tangy flavor that complements the fruits perfectly.

This Berries and Oranges Spring Salad with Citrus Vinaigrette will surely become a favorite in your springtime recipe collection. It’s easy to make, healthy, and delicious – what more could you ask for in a salad?

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR BERRIES & ORANGES SPRING SALAD WITH CITRUS VINAIGRETTE?

For the Salad

• 8 oz bag fresh baby spinach

• 1 head Boston lettuce

• small red onion, sliced thinly.

• 3 oz. fresh raspberries (about half a punnet)

• 3 oz. fresh blackberries (about half a punnet)

• 2 mandarin oranges, peeled and sectioned

• 1 navel orange, rind removed and sliced in thin rounds 

For the Citrus Vinaigrette

• 1/3 cup freshly squeezed orange juice

• 1/3 cup white wine vinegar

• 1/3 cup olive oil

• A pinch of dried oregano

• 1 tbsp maple syrup (or sweetener of choice: honey, sugar, monk fruit, etc)

• a little salt, to taste

HOW DO YOU MAKE BERRIES & ORANGES SPRING SALAD WITH CITRUS VINAIGRETTE?

For the Salad

Layer a single base of Boston lettuce, followed by a layer of some spinach, and repeat a few times until you have used up all the greens. Next, distribute the orange wedges, berries, and sliced onions all over. Pour over the desired amount of dressing. Toss to combine and coat the salad with the dressing. Serve immediately.

For the Citrus Vinaigrette

Mix the orange juice and vinegar with oregano and salt and shake until the salt has dissolved. Add the sweetener of choice and olive oil and whisk until emulsified. Drizzle the dressing over the salad and enjoy the taste of a sunny spring day!

TIPS & TRICKS

To temper the spicy bite of the raw red onion set it aside for at least 15 minutes (20-30 minutes would be better) in a bowl of iced cold water dashed with some fresh lemon juice or vinegar. This will help diminish the strong spicy flavor of the onion.

Asparagus, though optional, may be added as another element that can elevate this salad. It provides extra texture and nutrients to this hearty spring salad. Just submerge trimmed asparagus spears (1/2 lb. approx.) in boiling water and cook for 1 minute. Immediately remove the asparagus from the hot water and transfer it to a bowl with iced cold water to stop the cooking process. Serve cold with the salad.

WHAT OTHER FRUITS CAN I USE FOR THIS SPRING SALAD?

So many delicious fruits and berries would work well in this salad! Here are some ideas:

• Strawberries: These juicy, sweet-tart berries would add a nice contrast to the other fruits in the salad.
• Mango: Fresh or dried mango would add a tropical twist to the salad, and the bright orange color would be beautiful.
• Pineapple: Chunks of fresh pineapple would add a sweet and tangy flavor to the salad, and the texture would be a nice contrast to the berries.
• Kiwi: Sliced kiwi would add a bright green color to the salad, as well as a tart and refreshing flavor.
• Grapes: Halved red or green grapes would add a juicy sweetness to the salad.

Feel free to mix and match the fruits and berries based on what’s in season and what you like! The beauty of this salad is that it’s so versatile and customizable.

HOW DO I TURN THIS BERRIES & ORANGES SPRING SALAD INTO A SUMMER SALAD?

To turn this Berries and Oranges Spring Salad into a summer salad, you can add some additional ingredients that are in season during the summer months. Here are some ideas:

• Avocado: Sliced or diced avocado would add a creamy texture and healthy fats to the salad.
• Cucumber: Sliced cucumber would add a refreshing crunch to the salad, and the coolness would be perfect for hot summer days.
• Tomatoes: Cherry or grape tomatoes would add a pop of color and a sweet-tart flavor to the salad.
• Corn: Fresh corn kernels (raw or grilled) would add a sweet and slightly smoky flavor to the salad.
• Peaches: Sliced fresh peaches would add a juicy sweetness to the salad, and the color would be beautiful.

You can also experiment with different types of greens, such as arugula, romaine, or kale, or even a spring mix salad combo depending on your personal preferences. And you can adjust the dressing to your liking by adding more or less honey, lemon juice, or olive oil to suit your taste.

By adding some summery ingredients, you can transform this salad into a refreshing and satisfying dish that’s perfect for the hot summer months!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Berries and Oranges Spring Salad with Citrus Vinaigrette

Manila Spoon

Spring is finally here, and what better way to celebrate than with a delicious and refreshing salad? This Berries and Oranges Spring Salad with Citrus Vinaigrette is the perfect addition to any springtime meal, whether for a light lunch or a side dish for dinner.

4.88 from 24 votes

Print Recipe Save Saved!

Prep Time 20 minutes mins

Course Appetizers, Side Dish

Cuisine American

Servings 6

Calories 184 kcal

Ingredients

 

1x2x3x

For the Salad

• 8 oz bag fresh baby spinach
• 1 head Boston lettuce
• 1 small red onion sliced thinly.
• 3 oz. fresh raspberries about half a punnet
• 3 oz. fresh blackberries about half a punnet
• 2 mandarin oranges peeled and sectioned
• 1 navel orange rind removed and sliced in thin rounds

For the Citrus Vinaigrette

• 1/3 cup freshly squeezed orange juice
• 1/3 cup white wine vinegar
• 1/3 cup olive oil
• A pinch of dried oregano
• 1 tbsp maple syrup or sweetener of choice: honey, sugar, monk fruit, etc
• a little salt to taste

Instructions

 

For the Salad

• Layer a single base of Boston lettuce, followed by a layer of some spinach, and repeat a few times until you have used up all the greens. Next, distribute the orange wedges, berries, and sliced onions all over. Pour over the desired amount of dressing. Toss to combine and coat the salad with the dressing. Serve immediately.

For the Citrus Vinaigrette

• Mix the orange juice and vinegar with oregano and salt and shake until the salt has dissolved. Add the sweetener of choice and olive oil and whisk until emulsified. Drizzle the dressing over the salad and enjoy the taste of a sunny spring day!

Notes

TIPS & TRICKS

To temper the spicy bite of the raw red onion set it aside for at least 15 minutes (20-30 minutes would be better) in a bowl of iced cold water dashed with some fresh lemon juice or vinegar. This will help diminish the strong spicy flavor of the onion.

Asparagus, though optional, may be added as another element that can elevate this salad. It provides extra texture and nutrients to this hearty spring salad. Just submerge trimmed asparagus spears (1/2 lb. approx.) in boiling water and cook for 1 minute. Immediately remove the asparagus from the hot water and transfer it to a bowl with iced cold water to stop the cooking process. Serve cold with the salad.

Nutrition

Calories: 184kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 35mgPotassium: 474mgFiber: 4gSugar: 11gVitamin A: 4765IUVitamin C: 48mgCalcium: 86mgIron: 2mg

Keyword Berries and Oranges Spring Salad with Citrus Vinaigrette, berry salad vinaigrette, how to make citrus dressing or vinaigrette

Tried this recipe?Let us know how it was!

Last updated on April 3rd, 2024 at 09:30 pm