Here's a lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges. A hint of citrus and toasted almonds add to the fresh flavor, making this a nice change of pace from an everyday tossed salad without much extra effort — the kind of salad that looks like it took real work but comes together in about 15 minutes.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Mixed greens. Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, dandelion greens, watercress, and a small amount of tender Asian greens such as mizuna — or simply use a good store-bought mixed baby greens blend.
- Belgian endives. Add a pleasant, slightly bitter crunch that balances the sweet oranges — look for firm, tightly closed heads with pale, almost white leaves for the mildest flavor.
- Seedless oranges. Bring bright citrus sweetness — small varieties like clementines or mandarins work especially well since they section easily.
- Toasted almonds. Add crunch and nutty flavor — toast them first for the best taste, since raw almonds taste flat by comparison.
- Orange zest. A small addition that heightens the citrus flavor throughout the whole salad, not just where the orange segments happen to land.
Variations
- Swap the nuts. Toasted pecans or walnuts work well in place of almonds, or use toasted pepitas for a nut-free option.
- Add cheese. A sprinkle of vegan feta or goat-style cheese adds richness and a nice salty contrast to the sweet oranges.
- Skip the endive. If you can't find it, thinly sliced radicchio makes a good substitute with a similar pleasant bitterness.
- Make it a main. Add some cooked quinoa or chickpeas to turn this side salad into a light lunch.
- Add pomegranate seeds. Their jewel-toned pop adds color and a tart burst that plays well with the sweet orange.
Tips for the Best Spring Greens Salad
- Don't skip the orange zest. It's optional but highly recommended — it heightens the citrus flavor throughout the salad in a way the segments alone can't.
- Toast the almonds. A few minutes in a dry skillet, stirring often, brings out their flavor and adds a warm aroma to the finished salad.
- Slice the endive thinly. This keeps its texture pleasant rather than tough or overly bitter in any one bite.
- Section the oranges over the bowl. This catches any juice that escapes and lets it become part of the dressing instead of going to waste.
- Toss just before serving. This keeps the greens crisp and fresh rather than wilting under the dressing.
Make Ahead & Storage
The greens and endive can be washed and stored in the fridge a day ahead, and the almonds can be toasted in advance and kept in a sealed container at room temperature. Hold off on sectioning the oranges and tossing everything together until just before serving, since the citrus juice will wilt the greens if it sits too long.
How to Serve
Serve at once as a bright, refreshing salad alongside any spring meal, or as a starter course before a heartier main dish.
Recipe
Vegan Spring Greens Salad with Endives and Oranges
Ingredients
- 6 cups washed and torn mixed greens see note
- 2 Belgian endives thinly sliced
- ¼ cup thinly sliced red onion
- 2 to 3 small seedless oranges peeled and sectioned
- ¼ cup toasted sliced or slivered almonds
- 1 tablespoon extra-virgin olive oil or fragrant nut oil
- 2 tablespoons white balsamic or white wine vinegar
- 2 tablespoons orange juice
- zest of ½ orange optional, but highly recommended
Instructions
- Combine all of the ingredients in a salad bowl and toss together. Serve at once.
Notes
Here are more recipes for colorful green salads and leafy spring greens.
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