Orange Salad Recipe

Vibrant, fresh, and extremely versatile, salads reflect the current season and make a fantastic meal or accompaniment any day of the year. If you’ve been under cold weather for the past weeks, this orange and mint salad is full of sunshine and perfect for a light dessert. The recipe is very flexible; you can add whatever fresh citrus is available at your local market, and if you’re a fan of mint, you can replace it with a dash of cranberry juice.

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Feb 4, 2026

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Ingredients list for the Orange Salad Recipe

•  4 organic oranges
• 1 vanilla pod
• 2 tablespoons powdered sugar
• Mint leaves

Directions

1. Wash the oranges. Collect the orange zest and place it in a saucepan.
2. Add the juice of two oranges to the saucepan. Add powdered sugar and the vanilla bean, split in two.
3. Bring to a boil, then let steep for at least 1/2 hour.
4. Cut away the peel and white pith of the remaining two oranges, and then cut them into slices.
5. Arrange the orange slices on two plates and top them with the orange syrup.
6. Wrap the plates in plastic film and refrigerate for1 an hour.
7. When ready to serve, chop some fresh mint leaves over.

(Photo by  Chataigne)

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Orange Salad Recipe

Author: Christina Cherrier  |  Servings: 4 servings

Prep Time: 10 min  |   Cook Time: 5 min

Vibrant and fresh this orange and mint salad is full of sunshine and perfect for a light dessert.

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Ingredients

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• 4 organic oranges
• 1 vanilla pod
• 2 tablespoons powdered sugar
• Mint leaves

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Instructions

1. Wash the oranges. Collect the orange zest and place it in a saucepan.
2. Add the juice of two oranges to the saucepan. Add powdered sugar and the vanilla bean, split in two.
3. Bring to a boil, then let steep for at least 1/2 hour.
4. Cut away the peel and white pith of the remaining two oranges, and then cut them into slices.
5. Arrange the orange slices on two plates and top them with the orange syrup.
6. Wrap the plates in plastic film and refrigerate for1 an hour.
7. When ready to serve, chop some fresh mint leaves over.

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