Name: Orange Salad with Feta and Mustard Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 3 to 4 small oranges ((NOTE 1)); 60 gm baby spinach ((NOTE 2)); 30 gm baby rocket/arugula; ½ small red onion (sliced thinly into rings); 200 gm marinated feta/fetta (drained) ((NOTE 3)); 1 tbsp wholegrain mustard; 2 tsp honey; 1 tbsp sherry vinegar ( (NOTE 4)); 3 tbsp extra virgin olive oil; ¼ tsp salt; ¼ tsp freshly ground pepper

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This beautiful and vibrant Orange Salad makes a refreshing side dish. Easy and tasty, with mustard dressing and marinated feta cheese

Recipe⬇

Step-by-step guide⬇

Beautiful orange season

It’s not actually orange season here right now, but it was when I made this orange salad! I love seeing an abundance of local fresh produce at competitive prices.

Last year around July, I strolled past gorgeous oranges. They were on sale with a few varieties available, and like my usual self, I went crazy. I bought 3kg (6.6lb) of oranges, a mix of Blood, Cara Cara and regular navel oranges.

My husband, Tomi, is mad about oranges and he could get through 3 to 4 oranges a day. I, however, don’t really enjoy eating oranges. For me, oranges are best when juiced, in sweets or, in this case, a salad!

I adore side dishes that are a little unique and tasty, so no boring limp veggies or sad-looking salads, please! This orange salad absolutely satisfies my wants and needs. Fruit always brings savoury salads to life!

This easy orange salad comes together in less than 10 minutes. It sits pretty on the table and is very inviting, especially on those warmer days. Served with lovely bites of creamy feta and light wholegrain mustard dressing, it’s juicy, and refreshing with a mix of sweet and salty flavours.

Looking for ideas to serve this Orange Salad with?

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Ingredients for Orange Salad with Feta

Oranges – Any variety of oranges will work, I used navel, blood and Cara Cara oranges. If preferred, you could just use one variety of orange for this salad.

Salad leaves – Oranges contain lots of juice, so it’s a good idea to use salad leaves with low moisture content. I used baby spinach and rocket/arugula.

Marinated feta usually comes in small cubes packed in jars. It’s marinated with herbs and spices, but you could use regular feta if preferred.

Sherry vinegar is not as acidic as most vinegar and has a nutty and slightly sweet flavour. You could substitute Sherry vinegar with white wine vinegar.

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How to make Orange Salad with Feta

Step-by-step guide with photos

For the dressing – Whisk all the dressing ingredients together until well combined and set aside.

Peel the oranges, then slice them thinly and remove any seeds.

Place the spinach and rocket onto a large plate, then top it with onion rings. Add the orange slices neatly over the top of the salad leaves. Then add the feta and a few more onion rings over the top for presentation (optional). Stir the dressing again before serving, then place it near the salad for guests to serve themselves.

I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’

Cheers – Cat T

Orange Salad with Feta and Mustard Dressing

Catalina T

This beautiful and vibrant Orange Salad makes a refreshing side dish. Easy and tasty, with mustard dressing and marinated feta cheese

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Prep Time 10

Cook Time 0

Total Time 10

Course Side Dish

Cuisine Western

Servings Servings

Calories 189 kcal

Ingredients

3 to 4 small oranges (NOTE 1)
60 gm baby spinach (NOTE 2)
30 gm baby rocket/arugula
½ small red onion (sliced thinly into rings)
200 gm marinated feta/fetta (drained) (NOTE 3)

FOR THE DRESSING

1 tbsp wholegrain mustard
2 tsp honey
1 tbsp sherry vinegar (NOTE 4)
3 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp freshly ground pepper

Instructions

For the dressing – Whisk all the dressing ingredients together until well combined and set aside.
Peel the oranges, then slice them thinly and remove any seeds.
Place the spinach and rocket onto a large plate, then top it with onion rings. Add the orange slices neatly over the top of the salad leaves. Then add the feta and a few more onion rings over the top for presentation (optional). Stir the dressing again before serving, then place it near the salad for guests to serve themselves.

Notes

(NOTE 1) Oranges – Any variety of oranges will work, I used navel, blood and Cara Cara oranges. If preferred, you could just use one variety of orange for this salad.

(NOTE 2) Salad leaves – Oranges contain lots of juice, so it’s a good idea to use salad leaves with low moisture content. I used baby spinach and rocket/arugula.

(NOTE 3) Marinated feta usually comes in small cubes packed in jars. It’s marinated with herbs and spices, but you could use regular feta if preferred.

(NOTE 4) Sherry vinegar is not as acidic as most vinegar and has a nutty and slightly sweet flavour. You could substitute Sherry vinegar with white wine vinegar.