Baby Greens Salad with Crushed Orange Vinaigrette

When life hands you a big bag of oranges, you make a nice paleo salad with orange vinaigrette, right?

Here’s the deal. My neighbor came over with a bag full of fresh-picked oranges from his tree. I was thrilled. I don’t have a citrus tree, and he knows I cook pretty much all the time, so he thought I could use them.

I took the bag and he said he’d be back to see what I made with them, and expected a taste test. Okay…so no pressure.

I quickly decided on a tasty little summer salad – something light and fresh. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-37spme’]

I know it may not even feel like spring yet where you are. But like one of our paleo friends from Australia reminded me last week, it is summer in some parts of the world.

So whether you’re just wishing for warmer weather or you’re already in the middle of it, this light tangy salad will bring a sunny smile to your face.

There are just a few ingredients to this one. I’ve learned with real food, sometimes less is more. So this salad is simple and refreshing. Great as an appetizer or the main course.

We’ve even made this with blood oranges before and loved it. It’s such a versatile and easy paleo recipe, feel free to adapt it any way you want. Add chicken or not, have it your way!

crushed orange vinaigrette
Be sure and try this paleo salad’s simple vinaigrette made with fresh-squeezed oranges, red wine vinegar, dijon mustard and olive oil.

My favorite part is the orange vinaigrette. It’s tart, tangy, and delicious with bits and pieces of roughly crushed oranges thrown in for a little extra texture.

Give it a try. Vitamin C and juicy goodness in a simple salad.

And be sure and get outside, put your face to the sun, and enjoy the day!

Baby Greens Salad with Crushed Orange Vinaigrette Recipe

Baby Greens Salad with Crushed Orange Vinaigrette Recipe


  • 1 pkg spring mix salad
  • 2-3 cups of pre-cooked chicken (we grilled ours)
  • 1 avocado diced
  • 3-4 naval oranges, peeled sections
  • 2 celery ribs, chopped
  • 1/2 cup red onion, rough chopped or skinny rings
  • Vinaigrette
  • 1/4 cup fresh-squeezed orange juice (roughy crushed to include some bits and pieces)
  • 1 tbs red wine vinegar
  • 1 tbs dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt & pepper to taste
  • Servings
  • About 4 small salads


  1. In a large salad bowl, prep and toss all salad ingredients together
  2. Plate as desired
  3. Vinaigrette
  4. In a small mixing bowl, combine only the orange juice, red wine vinegar and dijon mustard
  5. Next, slowly add the olive oil while whisking vigorously
  6. Add salt and pepper to taste
  7. Drizzle on individual salads

Join the Conversation

  1. Christy Gabel says:

    Hello Trina – I’m so glad I discovered you on Pinterest! I have made several of your recipes so far: Zucchini Lasagna, tortillas, sloppy joes, etc. and they all were fantastic, thank you for this site. I am new to the Paleo lifestyle and sites like yours where i can find new recipes every week makes it so much more enjoyable and fun to be on this journey to health. I never want to go back to junk food again! This week I will be trying your macadamia nut chicken and some of your salad combinations!
    I hope your blog never stops!

    1. Thank you so much Christy! I’m so happy you found me! I hope you find some recipes to enjoy. I started this blog for people just like you. I want everyone to know healthy food can taste great! Thank you for your kind words. :)

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