Orange, Hazelnut, Smoked Salmon Salad

This Orange, Hazelnut, Smoked Salmon salad is a refreshing mid-winter meal, perfect for when you’re dreaming of spring, but the temperatures say otherwise.











For vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup champagne vinegar

1 Tbsp. honey

1 tsp. dijon mustard

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

For salad:

5 oz. spring mix greens

1 small head butter lettuce, leaves roughly torn

4 mandarin oranges, peeled, divided into segments

1/2 lb. smoked salmon, flaked into bite-sized pieces

1/2 cup hazelnuts, toasted, roughly chopped

1/2 cup feta cheese crumbles


  1. Start by making the vinaigrette. Combine all the vinaigrette ingredients in a mason jar and shake vigorously to combine. (Or, whisk ingredients in a medium bowl until combined.) Set aside. 
  2. Assemble the salad. On a large platter, arrange spring mix and torn butter lettuce leaves. Scatter evenly with mandarin orange segments. Scatter smoked salmon pieces evenly over the salad. Scatter chopped toasted hazelnuts over the salad. Finally, top with feta cheese crumbles. 
  3. Pour about half the vinaigrette evenly over the top of the salad. Serve the remaining vinaigrette on the side, in case individuals want more. Serve immediately, and enjoy! 

Note: If you do not plan on serving immediately, or anticipate leftovers, do not dress the salad with the vinaigrette. Dress individual portions with vinaigrette, to avoid wilting the greens when storing the salad in the fridge. Store the vinaigrette and the undressed salad in the fridge.