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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
Prep Time 20 minutes
Course Appetizers, Side Dish
Cuisine American
Servings 6
Calories 184 kcal

Ingredients
 

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
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