Orange, Pear, and Date Salad is a delightful combination of sweet and juicy oranges, ripe pears, and rich dates, all tossed together to create a refreshing and satisfying salad.
The Orange-Rosemary Vinaigrette adds a fragrant, tangy touch that enhances the natural sweetness of the fruit. This salad is perfect for a light lunch, a unique side dish, or a vibrant addition to your meal.
Serving Suggestions
Serve Orange, Pear, and Date Salad as a refreshing side dish with grilled meats or roasted poultry. It also makes an excellent light lunch or a unique starter for dinner.
For added texture and flavor, top with toasted nuts or crumbled cheese. Garnish with fresh rosemary or mint for an extra touch.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements roasted chicken, pork, or lamb, adding a sweet contrast. It also works well with cheese dishes, such as a cheese platter or a creamy goat cheese salad. For a more substantial meal, enjoy it alongside a grain bowl or mixed greens.
Tips and Notes
Storage: Store any leftover salad and vinaigrette separately in airtight containers in the refrigerator. The salad is best enjoyed fresh, but it can be stored for up to 1 day. The vinaigrette can be stored for up to 1 week.
Fruits: Choose ripe but firm oranges and pears to maintain a good texture in the salad. Use soft, medjool dates for their rich flavor and smooth texture.
Vinaigrette: The Orange-Rosemary Vinaigrette combines the bright flavor of orange juice with aromatic rosemary. Adjust the seasoning with salt and pepper to taste.
Texture: For added crunch, consider topping the salad with toasted nuts like almonds or walnuts. Crumbled cheese can add a creamy element.
Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette
Equipment
- Knife and cutting board
- Small bowl for vinaigrette
- Whisk
- Large salad bowl
Ingredients
- 2 large oranges
- 2 ripe pears - cored and thinly sliced
- 1/2 cup dates - pitted and chopped
- 1/4 cup red onion - thinly sliced
- 4 cups mixed salad greens
- 1/4 cup toasted walnuts - chopped (optional)
For the Orange-Rosemary Vinaigrette:
- 1/4 cup fresh orange juice
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 teaspoon fresh rosemary - finely chopped
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup - adjust to taste
- 1/4 cup extra virgin olive oil
- Salt and pepper - to taste
Instructions
- Prepare the Oranges: Using a sharp knife, peel the oranges, removing all the white pith. Over a bowl, segment the oranges, catching any juice and segments. Squeeze any remaining juice from the remaining membranes into the bowl.
- Make the Vinaigrette: In a small bowl, whisk together the reserved orange juice, champagne vinegar, chopped rosemary, Dijon mustard, and honey. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, sliced pears, chopped dates, and sliced red onion. Add the orange segments. Drizzle with the Orange-Rosemary Vinaigrette and gently toss to combine. Sprinkle with toasted walnuts if using.
- Serve: Divide the salad among plates, making sure to distribute the fruits, onions, and nuts evenly. Drizzle with any remaining vinaigrette as desired.