Maple Citrus Greens Salad (Printable)

Mixed greens with maple-citrus dressing, nuts, and orange segments for a refreshing dish.

# What You’ll Need:

→ Greens

01 - 4 cups mixed baby greens (arugula, spinach, baby kale)

→ Citrus

02 - 2 large oranges, peeled and segmented

→ Nuts & Seeds

03 - 1/3 cup toasted pecans or walnuts, roughly chopped
04 - 1 tablespoon pumpkin seeds (optional)

→ Cheese (optional)

05 - 1/4 cup crumbled feta or goat cheese

→ Maple Citrus Vinaigrette

06 - 2 tablespoons pure maple syrup
07 - 2 tablespoons fresh orange juice
08 - 1 tablespoon lemon juice
09 - 3 tablespoons extra-virgin olive oil
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon sea salt
12 - 1/8 teaspoon freshly ground black pepper

# How-To Steps:

01 - Whisk together maple syrup, orange juice, lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - In a large salad bowl, toss mixed greens, orange segments, toasted nuts, and pumpkin seeds.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese on top if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent real time on it.
  • The maple-citrus vinaigrette works on almost everything, so you'll find yourself making it again and again.
  • It balances sweet, tart, bitter, and nutty in a way that feels sophisticated but completely approachable.
02 -
  • Don't dress the salad too far ahead—greens will start wilting after about 10 minutes, so do this right before eating or serving.
  • If you toast your own nuts, watch them closely; the line between perfectly toasted and burnt is thin and happens fast.
03 -
  • Make the vinaigrette first and let it sit for a few minutes; the flavors marry and taste more cohesive than when just mixed.
  • Toast your nuts in a dry skillet over medium heat, stirring constantly, and your whole kitchen will smell like autumn no matter what season it is.

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