Thanks to its scorching summers, Andalusia is the home of some of the most refreshing Spanish recipes: from gazpachos to salads, there’s a perfect dish for every palate.
In this article, ensalada de naranjas takes center stage, with a recipe that beautifully combines traditional ingredients while adding a contemporary twist.
Read on to discover how to create this southern Spanish gem in the comfort of your own kitchen, offering you the perfect antidote to fight the heat and helping you make the most of the season’s freshest produce.
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Background of the Dish
The ensalada de naranjas is one of the oldest orange salad recipes, and it was developed in Southern Spain after the Moors introduced this ingredient to the country around the 8th to the 10th centuries
The beet orange salad follows an equation that occasionally pops up in traditional Spanish salads, which is mixing fruits with vegetables to create the ultimate fresh dish.
The classic ensalada de naranjas also includes ingredients like fennels, almonds, and a simple olive oil dressing which add layers of flavor and texture to this vibrant Andalusian salad.
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Things You’ll Need for Ensalada De Naranjas
The main ingredients that you will need to prepare the delicious ensalada de naranjas are oranges, fennel, arugula, beets, red onion, almonds, and olive oils.
You won’t need any equipment to make the Spanish orange fennel salad, but a mandoline or a similar tool could come in handy for the vegetable-chopping steps.
Ingredients
- 4 oranges
- 3 bulbs of fennel
- 2 beets
- 2 handfuls arugula (rocket, replaceable for your favorite greens)
- 1 small red onion
- 3 sprigs of fresh mint
- 4 tablespoons almonds
- 2 tablespoons olive oil
- Salt and pepper (to taste)
How to Make Ensalada De Naranjas – Step by Step Guide
- To start making this Spanish orange salad recipe, Peel and chop the beets into squares. You can boil or roast them for 20 to 30 minutes or until tender. Let it cool.
- Now, peel the oranges and remove the white parts (as they give a bitter taste). Cut them into round slices or cubes, discarding the seeds. Set them aside.
- After that, trim the fennel bulbs and thinly slice them. This will be easier and faster if you use a mandoline. Set aside.
- Then, peel and slice the red onion. You can use it raw or soak it in cold water for about 10 minutes so that they don’t end up with an overpowering taste. Wash the arugula under cold water and drain it.
- To continue with this orange salad recipe, roughly chop the almonds and toast them for 2 to 4 minutes -moving them around so you don’t burn them-.
- Now, grab a large salad bowl and mix the oranges, fennel, arugula, beets, and onion. Season with a pinch of salt and pepper, and stir for a bit. Add the olive oil and stir again to cover all of the ingredients of the Spanish orange salad.
- To finish making this salad with oranges and fennel recipe, top it with freshly chopped mint leaves and toasted almonds. Serve the ensalada de naranjas cold and enjoy it as an appetizer or side dish.
Substitution of Ingredients
The ensalada de naranjas highlights fresh summer flavors, so we recommend that if you choose to make changes to the ingredients, then go for substitutions that maintain the bright, refreshing quality of the dish.
For example, you can prepare this orange and fennel salad with a different kind of green instead of arugula, such as watercress, lettuce, kale, or spinach.
The beets and fennels add more texture to the Spanish salad with oranges, but you could use carrots or celery to maintain a balance of textures that complement the citrusy oranges.
Besides that, you can use another Spanish salad dressing for this beets and oranges salad, like a balsamic vinaigrette, or a honey-mustard dressing.
Other Spanish salads recipes that you can make and also call for fresh ingredients are the Spanish summer salad and the Spanish salad bowl.
Tips on Serving Ensalada De Naranjas
The salad with beets and oranges is commonly served as a Spanish side salad, or as a refreshing appetizer that showcases the vibrant flavors and colors of summer.
If you don’t like almonds, then you can top the orange salad with regular walnuts, pistachios, or hazelnuts to play with the different flavor profiles while maintaining the added texture.
Other toppings that you can include in this ensalada de naranjas are fried or hard-boiled eggs, your favorite fish, chickpeas, or freshly chopped herbs like cilantro, dill, and rosemary.
If you want to prepare Spanish salad recipes that work both as a main dish and a side one, then we encourage you to check out our fantastic Spanish seafood salad or the classic ensalada de bacalao.
How to Store Ensalada De Naranjas
The ensalada de naranjas is meant to be served as soon as you finish making it so that you get to enjoy it fresh and at its peak flavor and texture.
If you want to save some time while making the beet salad with oranges, then you can cook the beets for a couple of hours or even the day before, and store them in the fridge.
Then, continue with the steps for the Spanish salad recipe, mixing the beets with the other fresh ingredients like oranges, fennel, greens, and dressing.
Although Spanish salads in general are meant to be served fresh, there are some that you can make and store in the fridge for a couple of days, such as the famous ensalada de cangrejo and the nutritious mixed bean salad.
Recipe Card: Ensalada De Naranjas
Quick Ensalada De Naranjas Recipe
Thanks to its scorching summers, Andalusia is the home of some of the most refreshing Spanish recipes: from gazpachos to salads, there’s a perfect dish for every palate.
In this article, ensalada de naranjas takes center stage, with a recipe that beautifully combines traditional ingredients while adding a contemporary twist.
Read on to discover how to create this southern Spanish gem in the comfort of your own kitchen, offering you the perfect antidote to fight the heat and helping you make the most of the season’s freshest produce.
Ingredients
- 4 oranges
- 3 bulbs of fennel
- 2 handfuls arugula (rocket, replaceable for your favorite greens)
- 2 beets
- 1 small red onion
- 3 sprigs of fresh mint
- 4 tablespoons almonds
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- For the first step in this ensalada de naranjas recipe, Peel and chop the beets into squares. You can boil or roast them for 20 to 30 minutes or until tender. Let them cool down.
- Peel the oranges and remove the white parts (as they give a bitter taste). Cut them into round slices or cubes, discarding the seeds. Set them aside.
- Trim the fennel bulbs and thinly slice them, preferably with a mandoline. Set aside.
- Peel and slice the red onion. You can use it raw or soak it in cold water for up to 10 minutes to tone the flavor down. Wash the arugula and drain.
- Roughly chop the almonds and toast them for 2 to 4 minutes -stirring so you don't burn them-.
- Grab a large salad bowl and mix the oranges, fennel, arugula, beets, and onion. Season with a pinch of salt and pepper, and stir for a bit. Add the olive oil and stir again to cover all of the ingredients of the Spanish salad.
- For the final step in this salad with orange recipe, top it with freshly chopped mint leaves and toasted almonds. Serve cold and enjoy as an appetizer or side dish.
- For the first step in this ensalada de naranjas recipe, Peel and chop the beets into squares. You can boil or roast them for 20 to 30 minutes or until tender. Let them cool down.
- Peel the oranges and remove the white parts (as they give a bitter taste). Cut them into round slices or cubes, discarding the seeds. Set them aside.
- Trim the fennel bulbs and thinly slice them, preferably with a mandoline. Set aside.
- Peel and slice the red onion. You can use it raw or soak it in cold water for up to 10 minutes to tone the flavor down. Wash the arugula and drain.
- Roughly chop the almonds and toast them for 2 to 4 minutes -stirring so you don't burn them-.
- Grab a large salad bowl and mix the oranges, fennel, arugula, beets, and onion. Season with a pinch of salt and pepper, and stir for a bit. Add the olive oil and stir again to cover all of the ingredients of the Spanish salad.
- For the final step in this salad with orange recipe, top it with freshly chopped mint leaves and toasted almonds. Serve cold and enjoy as an appetizer or side dish.
Notes
Different from the classic Spanish salad dressing, for this recipe you just need olive oil as the oranges already add the acidic tone.
To play with the flavor profile of the ensalada de naranjas, you can include ingredients like a splash of hot sauce for spiciness or a drizzle of honey for sweetness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 734Total Fat 64gSaturated Fat 7gCholesterol 0mgSodium 93mgCarbohydrates 34gFiber 15gSugar 12gProtein 17g
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