Greek Orange Salad with Fresh Mint
Prep time
Total time
Serves: 6 servings
Orange Salad:
  • 3 navel oranges
  • ½ sweet yellow onion, peeled and thinly sliced
  • ¼ cup fresh mint leaves, torn
  • ¼ cup black olives, oil cured, pitted and halved
Sweet & Tangy Vinaigrette:
  • ⅓ cup apple cider vinegar
  • 2 tablespoons honey or agave nectar (for vegan)
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup non-GMO canola oil, grapeseed oil, or olive oil (for paleo)
  1. For the salad, cut the top and bottom off each orange so it sits flat on cutting surface. Remove the peel and pith (white part) by taking sharp knife and running it down sides of orange from top to bottom, following the shape of each orange. Slice the oranges into rounds.
  2. Arrange the orange slices, overlapping each other slightly, on a large platter. Scatter the onion, mint and olives over the oranges.
  3. For the vinaigrette, whisk the vinegar, honey, mustard, cinnamon and salt together in a medium bowl. Very slowly add the oil while whisking constantly, until well combined and emulsified
  4. Drizzle the vinaigrette over the salad and serve immediately.
Note: The Greek orange salad is best eaten fresh, but any leftover dressing can be stored, tightly covered, in refrigerator for up to 5 days.
Recipe by Go Dairy Free at