I love making this Orange Almond Superfood Salad when I want something light, refreshing, and nutrient-packed—mixed greens combine with juicy orange segments, crunchy almonds, quinoa, and dried cranberries for vibrant flavors with a healthy twist.
Why I’ll Love This Recipe
I adore how balanced and user-friendly this salad is—it’s wholesome and fresh, with a satisfying crunch and sweet-tart pops of flavor. It’s a breeze to throw together, versatile enough for a main dish or a side, and always leaves me both nourished and delighted.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these simple yet superfood‑packed ingredients for my salad:
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2 cups mixed greens (spinach, kale, or arugula)
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1 large orange, peeled and segmented
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½ cup sliced almonds
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¼ cup cooked quinoa
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¼ cup dried cranberries
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2 tablespoons honey or maple syrup
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2 tablespoons olive oil
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Salt and pepper to taste
directions
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I toss the mixed greens, orange segments, sliced almonds, cooked quinoa, and dried cranberries in a large bowl.
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In a small bowl, I whisk together honey (or maple syrup), olive oil, salt, and pepper.
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I drizzle the dressing over the salad and gently toss to combine.
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I serve it immediately to enjoy the best texture and freshness.
Servings and timing
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Servings: Not specified (I estimate 2–4, depending on portion)
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Prep time: About 10 minutes—this one comes together in no time!
Variations
I often tweak it with personal touches:
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Swap quinoa for farro or brown rice to change the grain’s texture and flavor
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Add sliced avocado or crumbled feta for creaminess and healthy fats
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For a protein boost, I enjoy stirring in chickpeas, grilled chicken, or tofu for a more substantial meal
storage/reheating
I store leftovers in an airtight container in the fridge. If mixed too early, the greens can get soggy—so I prefer storing the dressing separately and adding just before serving. No reheating needed—best enjoyed fresh!
FAQs
Can I make this salad ahead of time?
Yes—I keep the greens and dressing separate and combine them right before eating to preserve freshness.
Is this salad gluten‑free?
Absolutely. Plus, swapping quinoa for gluten-free grains or skipping it keeps the salad completely gluten-free and suitable for many dietary needs.
Can I use different fruit instead of orange?
Yes—I’ve used segments of grapefruit or mandarin oranges and loved how they brighten the flavors.
How can I add more protein to this salad?
I usually toss in grilled chicken, chickpeas, or even an herb-marinated tofu to make it more filling.
Can I make the dressing vegan?
Yes—using maple syrup instead of honey keeps the dressing vegan-friendly and just as delicious.
Conclusion
This Orange Almond Superfood Salad is one of my favorite staples when I want something fresh, vibrant, and bursting with flavor. It’s effortless, adaptable, and nourishing—whether I serve it as a main, a side, or pack it for work, it always feels like a little celebration of wholesome ingredients. Let me know if you’d like ideas for other dressings or seasonal swaps—I’d be thrilled to help!
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Orange Almond Superfood Salad
- Total Time: 10 minutes
- Yield: 1 standard portion
Description
A vibrant, nourishing salad bursting with the sweet tang of orange segments, crunchy almonds, and wholesome quinoa—perfect for a refreshed lunch or light, energizing snack.
Ingredients
2 cups mixed greens (e.g., spinach, kale, or arugula)
1 large orange, peeled and segmented
½ cup sliced almonds
¼ cup cooked quinoa
¼ cup dried cranberries
2 Tbsp honey or maple syrup
2 Tbsp olive oil
Salt and pepper, to taste
Instructions
In a large bowl, combine mixed greens, orange segments, sliced almonds, cooked quinoa, and dried cranberries.
In a small bowl, whisk together honey (or maple syrup), olive oil, salt, and pepper.
Drizzle dressing over the salad and toss gently to combine.
Serve immediately to enjoy the fresh flavors.
- Prep Time: 10 minutes
