Orange and Almond Salad with Sherry Vinaigrette

A refreshing salad bursting with the bright flavors of oranges, complemented by the crunch of toasted almonds and the subtle bite of red onion, all tossed in a tangy sherry vinaigrette. Inspired by Spanish flavors.

Prep Time

15 minutes

Total Time

20 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.36/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Salad

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

4mediumOranges(Navel or Cara Cara oranges work well. Segmented and peeled, pith removed.)

£1.50

0.3mediumRed Onion(Thinly sliced)

£0.15

0.5cupAlmonds(Slivered or sliced)

£1.75

5ozMixed Greens(Optional, use a spring mix or baby spinach)

£1.25

3tablespoonsSherry Vinegar(Adds a nutty and bright flavor.)

£0.20

6tablespoonsExtra Virgin Olive Oil(High-quality olive oil enhances the flavor.)

£0.50

1teaspoonDijon Mustard(Emulsifies the vinaigrette.)

£0.05

1teaspoonHoney(Optional, to balance the acidity.)

£0.05

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£5.45

£1.36 per serving

Instructions

1.
Preheat oven to 350°F (175°C) or heat a small skillet over medium heat.
2.
Toast the almonds: Spread the almonds in a single layer on a baking sheet (or in the skillet). Bake for 3-5 minutes, or toast in the skillet for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully to prevent burning. Remove from heat and let cool.
3.
Prepare the vinaigrette: In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper until emulsified.
4.
Assemble the salad: In a large bowl, combine the orange segments, thinly sliced red onion, and (optional) mixed greens.
5.
Dress and serve: Pour the sherry vinaigrette over the salad and gently toss to coat. Top with the toasted almonds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (230g)

465 kcal / 1945 kJ

Carbs

33g

13% of RDA

Fat

37g

53% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

22 g

24% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use Marcona almonds.

To segment the oranges easily, cut off both ends, then slice away the peel and pith. Cut along the membranes to release the segments.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Bring to room temperature and whisk before using.

For a heartier salad, add crumbled goat cheese or shaved Manchego cheese.

Cooking Equipment

Small skillet or baking sheet

Whisk

Large bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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