February 14, 2022

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. 

I couldn’t let winter go by without celebrating citrus season. Mandarin oranges are a regular winter presence in the counter-top fruit bowl at my house. They’re delicious little snacks, but they’re also wonderful juicy additions to this bright winter salad. Citrus is a delightful flavor pairing with toasted hazelnuts and smoked salmon, and the salty feta on top of this salad rounds out the perfect bite. Finished with a light champagne vinaigrette, this salad is a refreshing and light winter dinner or lunch. 

This salad has been on repeat all month as we recover from the cheese-and-cookie holidays. I’m lucky to have a regular supply of smoked salmon thanks to the talents of my dad, but you can also purchase smoked salmon in the store. You’re looking for a hot-smoked salmon here, not a cold-smoked salmon - the fish should be cooked. 

This salad is a delicious combination of sweet, salty, juicy, and crunchy. Take advantage of the remaining winter citrus fruits and put this salad on your meal plan this week!

Ingredients assembled for Orange, Hazelnut, Smoked Salmon Salad
Assemble your ingredients. (Note: the feta crumbles are not pictured because I had originally thought I might suggest them as "optional," but they're really...not. They really do add a nice salty, creamy element!)

VInaigrette ingredients shaken in a small mason jar
Start by mixing up the vinaigrette ingredients in a small mason jar.

Orange, Hazelnut, Smoked Salmon salad assembled on a large, white oval platter
I like to build this salad on a large platter. Start with a bed of greens, then add the mandarin orange segments, smoked salmon pieces, toasted hazelnuts, feta crumbles, and finally dress with some of the vinaigrette.

A bowl of Orange, Hazelnut, Smoked Salmon Salad with a fork resting in it at the back of the bowl
Serve immediately, and enjoy!

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.


Kira Freed - The Joyful Plateful











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. 

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