This fresh, zingy salad is perfect for winter, when the BEST citrus is available at Wolff’s!



Orange and Red Onion Salad




  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard (or Champagne mustard)
  • Juice of half an orange
  • 3 tablespoons olive oil
  • Salt & black pepper to taste


  • 1 Navel peeled & sliced into rounds (or try 23 blood oranges instead!)
  • ¼ cup thinly sliced red onion
  • ½ cup slivered almonds
  • 1 teaspoon unsalted butter
  • 1 teaspoon sugar
  • Salt & cayenne pepper to taste
  • 2 cups spring mix
  • 2 scallions, chopped (or chives if available)


  1. Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisk until emulsified. Season with salt & pepper.
  2. Marinate orange and onion slices in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes
  3. Toast almonds in butter in a small non-stick skillet over medium heat. When barely golden brown add sugar, salt & cayenne. Continue cooking, stirring, constantly, until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.
  4. To assemble, arrange greens on a platter; top with orange and onion slices and desired amount of vinaigrette. Sprinkle with scallions (or chives) and candies almonds.

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