Orange And Date Salad Recipes

VIBRANT ORANGE & ARUGULA SALAD

Vibrant Orange & Arugula Salad image

You're going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt

Steps:

First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

Nutrition Facts : ServingSize 1 side salad, Calories 171 calories, Sugar 6.2 g, Sodium 147 mg, Fat 14.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.2 g, Protein 3.9 g, Cholesterol 4.4 mg

MOROCCAN DATE AND ORANGE SALAD

Moroccan Date and Orange Salad image

Enjoy this Moroccan inspired date and orange salad as a side to any elegant lunch or dinner meal, or simply as a snack.

Provided by Stacey Doyle

Categories Salads

Time 10m

Number Of Ingredients 7

Ingredients

3 - 4 oranges (I used a mix of navel oranges and mandarins)
6 Medjool dates, pitted and sliced thinly
1/4 cup pomegranate arils (seeds)
1/2 - 1 hot chile pepper, finely diced
1/4 cup orange juice
1 tablespoon honey (or pomegranate molasses if preferred)
Pinch of salt, optional

Steps:

Peel the oranges, removing as much of the white pith as possible. Slice in 1/4 inch thick slices, place in a serving dish.
Slice the dates in half, remove the pit, then slice thinly (julienned). Add to oranges.
Garnish the salad with pomegranate arils and diced chile pepper., if preferred.
Mix together the orange juice and honey (or pomegranate molasses), drizzle over salad and toss.
Season if desired with salt, serve immediately.

Nutrition Facts : Calories 206 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

MOROCCAN ORANGE & DATE SALAD

Moroccan Orange & Date Salad image

Make and share this Moroccan Orange & Date Salad recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium navel oranges or 8 medium temple oranges, peeled and segmented
1 1/2 cups chopped pitted dates
1/3 cup granulated sugar
1/4 cup lemon juice
1 tablespoon orange blossom water or 1 tablespoon orange liqueur
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup coarsely chopped toasted almond

Steps:

Chill the oranges for at least 1 hour.
Add the dates.
Combine all the dressing ingredients, pour over the oranges, and toss to coat.
Let stand for about 10 minutes.
Divide the oranges between serving plates or arrange in overlapping sections on a serving platter.
Sprinkle with the almonds.

Nutrition Facts : Calories 332.1, Fat 6.5, SaturatedFat 0.5, Sodium 28.9, Carbohydrate 71.3, Fiber 9.3, Sugar 56, Protein 5.4

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Belgian Endive, Orange and Date Salad image

From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.

Provided by COOKGIRl

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
2 tablespoons freshly squeezed orange juice
2 teaspoons honey, softened to whisk easier
1/2 teaspoon rose water, to taste (optional)
1 teaspoon grated orange zest
salt & freshly ground black pepper, to taste
6 radishes, thinly sliced (about 1/2 cup)
2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 stalks celery, with the leaves (read *Note below)
6 medjool dates, pitted and slivered (read Tip below)
1/4 cup roasted pistachios (changed from pecans)
16 fresh mint leaves (fresh only!)

Steps:

*Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
For the dressing, whisk all of the ingredients in a small bowl.
To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6

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