Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette Recipe -
Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette Recipe
  • READY IN 20 mins

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Recipe by  

"A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2009

Light, refreshing and perfect for a summer salad.... The citrus vinaigrette was a nice touch - will definitely make again. Update - made this the 2nd time and used walnut oil in place of the vegetable oil. Using the walnut oil made all the difference, moved this salad from wonderful to outstanding!!!

Most Helpful Critical Review
Aug 27, 2010

I made this recipe exactly as written. I found it to be quite bland with not too much of an orange flavor, and very sweet. I used the suggestion of other reviewers and added more balsamic vinegar, fresh squeezed lemon juice, minced garlic and more Dijon mustard. It turned into a really nice dressing.

Dec 19, 2006

This salad is to die for! After making it a few times I have found what works best for us. I added a bit less OJ (1/4 cup less, be sure to use fresh squeezed), half the sugar and I use brown not white, and added half a clove of crushed garlic to give it a kick. Added some salt and a bit more Dijon (1TBS) as well. I also used mandarin oranges in a pinch they will work as well. Sometimes I use pecans and chevre cheese in place of walnuts and gorgonzola. Both are excellent. Heaven.

Dec 10, 2005

The best part of this recipe is the dressing. The salad ingredients can be modified to suit one's taste. I was looking for an arugula salad recipe that tasted like a salad I had at a local restaurant. With a few substitutes in toppings, this salad was very similar in flavor, but a lot less expensive than the restaurant version. I like to sometimes use sliced fresh pears instead of oranges, omit the onions, use glazed pecans instead of walnuts, and use goat cheese instead of the Gorgonzola. However, I use the dressing as is. Excellent!

Jan 09, 2007

This salad is very good (addictive, in fact) with the following changes (some to decrease the amount of sugar): use walnut oil in place of one of the oils, use mandarin oranges instead of navel oranges, no added sugar, less OJ, regular walnut pieces, and bagged spring mix to make it snappy!

Feb 15, 2006

I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. The flavor was unique and interesting. I thought the oranges, red onion and gorgonzola were very tasty together. The dressing turned out well and I do hope to make this again.

Jun 10, 2005

I substituted drained mandarin oranges, that had been in juice instead of a light syrup, for the naval oranges (easier & visually pleasing) and Splenda for the sugar. As I was out of Dijon, I used spicy brown mustard and also omitted the oregano due to family preference. I think this would be yummy with blue cheese or feta as well.

May 21, 2010

Excellent flavor combo! (even forgetting to add the red onion) The dressing is great but quite sweet - I would halve the sugar next time and possibly add a little salt. Thanks for the recipe!


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 8 mg
  • 2%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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