I get very excited about January. Sure, there’s the whole, “new year, new you,” “time for a fresh start” kind of positive vibes that we throw at each other at the beginning of the year. But the source of my excitement runs deeper. It has all to do with those bright orange and yellow hues that pop up at the supermarket/farmers market. I’m talking citrus fruits.
My love for citrus coincides with Chinese new year traditions. I don’t know if other Chinese families are the same as mine, but Mama Lin decorates every inch of the household with citrus fruits for the new year festivities: oranges, clementines, kumquats, pomelos. I’d find an orange by the bedside, in the bookshelf, on top of the television, by the shoe rack, pretty much anywhere in our tiny house that Mama Lin felt could use an extra sprinkling of good luck and fortune.
Chinese new year is usually the most festive time of the year for my family, and it always seems to coincide with citrus season (it’s February 19th this year, in case you’re wondering). That’s why when I start seeing those bright orange and yellow globes prominently displayed around the grocery stores, I know that red envelope time is just around the corner and all the warm and fuzzy feelings that go along with it.
Mama Lin would never think of sticking sliced oranges into an oven, but I might fix up a couple of these for her soon. If you’ve never roasted oranges before, this is the perfect place to start. The roasted orange slices add a light malty sweetness to salads that you don’t find with other fruits. I know, orange and malt? It’s a thing, and you’ll want to try it.
As for the orange rind, eat it! Just make sure you slice those oranges thinly so that the rind can crisp up in the oven. Of course, I won’t judge if you decide to skip it.
Roasted Orange Rainbow Salad with Asian Orange Vinaigrette
Ingredients
Salad
- 2 oranges, I used one Cara Cara orange, and one navel orange
- 1 and 1/2 TBS olive oil
- salt
- 1/4 small red onion, thinly sliced
- 2 TBS lemon juice
- 1/2 TBS white balsamic vinegar, optional
- 8 cups (150g) salad greens
- 1 medium watermelon radish, thinly sliced and cut into half moons
- 3 TBS toasted pine nuts
- a few fresh basil leaves, chopped
- 1 medium avocado, sliced
- freshly ground black pepper
Orange Vinaigrette
- 2 TBS rice vinegar
- 3 TBS orange juice
- 1/2 TBS sesame oil
- 1 clove of garlic, minced
- 1/2 shallot, finely chopped
- 1 green onion, finely chopped
- 1/2 tsp salt
- 1 tsp sesame seeds, optional
Instructions
- Preheat oven to 425 degrees F (220 degrees F). Line a baking sheet with grease-proof paper.
- Slice the oranges very thinly (about 1/8-inch thick). Cut them in half again so that the orange slices look like half moons. Toss the orange slices with the olive oil and a small pinch of salt. Lay the orange slices in a single layer on the baking sheet, and bake for about 13-15 minutes. Make sure to rotate the baking sheet and flip the orange slices halfway to prevent them from burning too much. You want to be able to see some charring on the oranges.
- While the oranges are baking, toss the sliced red onion with lemon juice, balsamic vinegar, and a pinch of salt. Set aside.
- Prepare the vinaigrette by mixing all the ingredients together. Set aside.
- When the oranges are roasted, toss them with the salad greens, onions, radish, pine nuts, basil and the vinaigrette. Fold in the avocados. Top with some freshly ground pepper.
- Serve immediately.
Notes
Looking for more salads? Try these:
Spinach Salad with Toasted Pita & Hazelnuts
Kale Persimmon Salad with Chickpea Croutons
Arman @ thebigmansworld says
Oh how I can relate to it…Although the best part is clearly the red packets…followed by (if you were with my Chinese side), the only time I ever eat lobster!
I’m intrigued by this cooking method- Pinning
Lisa says
OMG, why do all Chinese people eat seafood on special occasions?? I always thought it was just some Cantonese thing.
Angie@Angie's Recipes says
I too made a citrus salad today, but nothing as fancy as yours, Lisa. Love those roasted orange slices!!
My mom too loves to decorate the house with lots of clementines, kumquats and candies…wishing for a sweet year.
Lisa says
I saw!! SUCH a refreshing salad you made!
Hah, I guess all Chinese mothers are alike!
Jordan says
I love the roasted citrus on this salad. Great depth of flavor!
Lisa says
Thanks, Jordan!
Deanna Segrave-Daly says
I don’t think I’ve ever roasted an orange and that needs to change now! This looks delicious – a nice pick me up for the long cold winter days.
Lisa says
Thanks, Deanna! It’s a great way to change up the regular salad routine!
genevieve @ gratitude & greens says
Such a vibrant salad! My family likes to get huge citrus plants in the backyard and in front of our house during Chinese New Year. One of my favourite holidays to celebrate!
Lisa says
Oh my gosh, my mom used to buy citrus plants for our living room, until we told her to stop because we had no space for it!
Jocelyn (Grandbaby cakes) says
This salad is absolutely incredible!!
Lisa says
Thanks, Jocelyn!
Rebecca @ Strength and Sunshine says
Your dishes are just always so beautiful! I seriously love this and so want to roast some citrus!
Lisa says
Thanks, Rebecca!!
Sonali- The Foodie Physician says
Why haven’t I ever roasted an orange before?! That needs to change ASAP! This salad is a beauty!
Lisa says
Definitely try it! Let me know how it goes for you, too!
Beth says
These colors, Lisa!! Totally gorgeous! I have never roasted oranges before, I think that must change!
Lisa says
Thank you so much, Beth! I just wanted to sit there and eat all the roasted orange slices straight from the oven!
Hatton says
WOW that looks amazing!!! Beautiful photos, too!
Lisa says
Thanks, Hatton!
Bri says
That watermelon radish is absolutely beautiful!! I have never even heard of it before. Do you have any other recipes that you use those for?
Lisa says
Thanks, Bri! I’ve used it as a garnish in the udon bowl (http://159.203.224.87/udon-bowl-five-spice-slow-cooker-pork/) and for salads. I did a quick Google search for watermelon radish recipes, and it seems like pickling them or adding them to a salad is the way to go!