Orange Parsley Salad with White Balsamic Vinaigrette

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create this refreshing salad.

Salad with Oranges

I can not thank my sister enough for telling me about this salad so many years ago. Jenny called to tell me about this parsley salad with oranges one night after a party with her book club.

I made a parsley salad every single day for weeks after that call. And no, I’m not exaggerating at all. Years later, this salad still makes a regular appearance on our table.

I first shared this recipe on the site more than five years ago. I shot new photos for this recipe a few years ago while my friend Rebecca was visiting. And, no surprise, she enjoyed the salad every bit as much as I do.

The odds are good that once you’ve tasted this, you will be making it on repeat as well, or at least until the very last of the clementines disappear from the stores.

Parsley Salad

My friends, I am begging you not to let the name of this salad turn you away. If you haven’t tried a salad with an abundance of fresh parsley in it, you are truly missing out.

The fresh parsley brightens the savory flavors similar to the way that lemon will brighten a dish and simply make it taste better. This is one of my all-time favorite salad side dishes and I can’t recommend it highly enough.

I use Italian or flat-leaf parsley for salad, however any fresh parsley will work nicely. If Italian parsley is unavailable, just grab a bunch of the curly variety from the grocery store for your salad.

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This salad is dressed with a simple White Balsamic Vinaigrette. I love that dressing so much; I gave it a full post of its own.

I keep the vinaigrette in my pantry now and use it on almost every salad I make with fruit or a sweet note to the salad.

Light, sweet, tangy, and with just enough oil to coat the salad without weighing it down. I posted the recipe separately as a double batch, just so I would have some left in the refrigerator for future salads.

Parsley Salad Recipe

First, make the dressing. Combine the oil, vinegar, sugar, salt, and pepper in a small jar and shake to combine.

In a large bowl, combine the lettuce, parsley, and oranges. Drizzle the salad with just enough dressing to lightly coat the lettuce. (I use about 1/2 of the dressing for the whole salad.)

Toss with tongs or large spoons and then top with almonds. Serve immediately and store any remaining dressing in the refrigerator.

I have a well-known love for salads. From fruit salads to garden vegetable salads, summer salads to winter salads, chopped salads to pasta salads and so much more, I love salads.

And, I’ve lost count of the number of times I’ve gone out for lunch just because I was craving the house chop salad served at Harvest Pizza, loaded with crunchy greens, tangy pepperoncini, and hearty chickpeas, then tossed with a sweet Italian dressing.

I really like a great combination of flavors and textures in a salad and this Israeli Couscous Salad is a terrific example of that. And, this Strawberry Bacon Salad by Wine and Glue and this Apple Brie Salad by Lemon Tree Dwelling are both on my list to try soon too.

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5 from 3 votes

Orange Parsley Salad with White Balsamic Vinaigrette

Mary Younkin

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create a refreshing salad.

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1 head of green or red leaf lettuce or ½ head of each, roughly chopped bite-size
• ▢ ½ bunch of Italian parsley leaves only, about ⅔ cup, chopped small (about ⅓ cup chopped)
• ▢ 6 clementine or mandarin oranges peeled, sectioned and then chopped in half
• ▢ ⅓ cup sliced almonds caramelized or not*
• ▢ ¼ cup light flavored olive oil
• ▢ 2 tablespoon white balsamic vinegar or champagne vinegar
• ▢ 2 tablespoons white sugar
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

Instructions 

• Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine. 
• In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.) 
• Toss with tongs or large spoons and then top with almonds. Serve immediately. Store any remaining dressing in the refrigerator. Enjoy!

Notes

* I’ve made this both with and without caramelizing the almonds. The salad is awesome both ways. If you have an extra minute, the effort is worth it. For an everyday salad though, I just toss in the sliced almonds.

Nutrition

Calories: 272 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Trans Fat: 0.003 g | Sodium: 297 mg | Potassium: 304 mg | Fiber: 4 g | Sugar: 22 g | Vitamin A: 1179 IU | Vitamin C: 36 mg | Calcium: 78 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 3/31/13 – recipe notes and photos updated 11/11/24}