Crunchy Romaine Salad Recipe with Orange Vinaigrette
There’s something magical about a truly crunchy romaine salad recipe. You know the kind: crisp romaine lettuce, vibrant veggies, and that irresistible, tangy dressing that makes every bite a little celebration. This is that salad.
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It’s the salad you crave on a hot afternoon, the one that vanishes first at a dinner party, the one that makes you believe—just for a moment—that healthy salads can be the main event.
If you’re like me, you want more than just a pile of greens. You want texture, color, a little bite, a lot of crunch, and flavors that wake up your palate. You want a salad that holds its own next to the main dish, that feels special enough for guests but simple enough for Tuesday night.
My crunchy romaine salad recipe is everything you love about crisp lettuce salads, with a few KBR twists: roasted beets for earthiness, toasted walnuts for extra crunch, spicy red onion for bite, and a bright, citrusy orange vinaigrette that ties it all together. Get ready to fall in love.
My #1 Tip for an Excellent Lettuce Salad
If you want that legendary crunch, start with completely dry, cold romaine lettuce. After washing, use a salad spinner or gently pat leaves with paper towels to remove excess moisture. Wet lettuce = soggy salad, and we’re here for crisp romaine lettuce that stands tall in your bowl.
How to Make the Orange Vinaigrette Dressing
Let’s talk about the heart of any great salad: the dressing. For this crunchy romaine salad recipe, we’re making a vibrant orange vinaigrette that’s both tangy and slightly sweet.
Step 1: In a small bowl, whisk together 1 teaspoon orange zest, 1/4 cup fresh orange juice (about half a juicy orange), 2 tablespoons olive oil, 1 tablespoon rice vinegar or white wine vinegar, and 1 teaspoon Dijon mustard. If you like a little sweetness, add 1 teaspoon maple syrup.
Step 2: Season with a pinch of kosher salt and freshly ground black pepper.
Step 3: Whisk until the dressing is fully combined. Taste and adjust—if you want a touch more acidity, add a splash more vinegar, more sweetness? Add more maple syrup. More orange? Add more orange zest.
Pro tip: This dressing keeps in the fridge for up to a week, so make extra for healthy salads all week long. Second pro tip: Make in a Mason jar instead of a bowl. Just shake and you’re ready to go!
By the way, other dressings would work here, like my lemon-thyme dressing, maple mustard dressing, or lemon tahini dressing.
How to Make the Crunchy Romaine Salad
Now, let’s build this salad for maximum crunch and flavor.
Step 1: Just like with our roasted beet salad with cracked olives we start by roasting the beets. Heat your oven to 425°F. Place 2 large beets (washed and dried) in an oven-safe dish, drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat. Cover with foil and roast until fork-tender, about 45 minutes. Let cool, then peel, trim, and slice into 1/2-inch pieces.
Step 2: While the beets roast, prep your greens. Tear 3 cups baby romaine into bite-sized pieces wash and dry thoroughly. Place in a large salad bowl.
Step 3: Thinly slice a quarter of a medium red onion and toast 1/4 cup walnuts in a dry large skillet over medium heat until golden brown and fragrant.
Step 4: Combine romaine, roasted beets, red onion, and walnuts in your large bowl. Drizzle generously with the orange vinaigrette and toss to combine. Taste, then add more salt, black pepper, or dressing as needed.
Step 5: Serve immediately for the ultimate crisp lettuce experience. (Bonus: Add crunchy ramen noodles, sunflower seeds, or a sprinkle of feta cheese for even more texture.)
Crunchy Romaine Salad Recipe FAQ
Can I make this salad ahead of time?
You can roast the beets and make the dressing up to 2 days ahead. Assemble just before serving for maximum crunch. In fact, I usually roast a few extra beets just to have for the week.
What other crunchy vegetables work here?
Try red bell pepper, cucumber, tiny broccoli florets, or even shredded red cabbage for color and bite. Or even try crunchy fruit like apples or Bosc pears.
How do I keep lettuce crisp?
Store washed, torn romaine in a salad spinner or between layers of paper towels in the fridge. Add dressing right before serving.
Is this salad healthy?
Absolutely! With crisp romaine lettuce, beets, red onion, and walnuts, this is a powerhouse of fiber, vitamins, and healthy fats.
Can I swap the walnuts?
Yes—sunflower seeds, toasted sesame seeds, or crunchy ramen noodle pieces are all delicious alternatives. Use any leftover walnuts to make my pear cranberry crisp!
What Goes Well With This Salad?
This is a very universal salad that goes with just about anything, but some of my favorite combos include:
- Pan-Fried Cod with Ratatouille
- Italian Spaghetti and Meatballs
- Chicken and Sausage Gumbo
- Or try a soup and salad combo with my Indian-Inspired Butternut Squash Bisque and a loaf of my no-knead whole wheat green olive bread.
Ready to make your new favorite crunchy romaine salad recipe? Grab your large bowl, gather your ingredients, and let’s get tossing. For more salad recipes, tips, and exclusive content, don’t forget to sign up for our weekly newsletter. And if you make this salad, tag me @katesbestrecipes on Instagram—I can’t wait to see!
Crunchy Romaine Salad with Orange Vinaigrette
Ingredients
For the orange vinaigrette
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice, from 1 orange
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the salad
- 2 large beets, washed and thoroughly dried
- 1 tablespoon olive oil
- 3 cups baby romaine, washed, thoroughly dried, and torn into bite-sized pieces
- 1/4 medium red onion, thinly sliced
- 1/4 cup walnuts, toasted
Instructions
- Make the dressing: Zest the orange and measure out 1 teaspoon. Add that to a small bowl or Mason jar. Add 1/4 cup fresh orange juice (about half a juicy orange), 2 tablespoons olive oil, 1 tablespoon rice vinegar or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk or shake (if it's in a Mason jar) until combine.
- Heat oven to 425°F and place beets in an oven-safe dish. Drizzle 1 tablespoon oil over beets and season generously with salt and pepper. Toss to coat beets in oil. Cover with foil and roast until a sharp knife is easily inserted in the beets, about 45 minutes to an hour. Carefully remove foil and let cool. When cool enough to handle peel beets by simply rubbing off the skin with your fingers or scraping off with a pairing knife. Cut off ends, cut into quarters, then slice in 1/2-inch thick wedges.
- Place beets, 3 cup torn romaine, 1/4 of a red onion, thinly sliced , and 1/4 cup toasted walnuts in a large salad bowl.
- Drizzle the dressing over the top and toss until well combined. Taste and add more salt or pepper as needed. Serve immediately.
Notes
- Nut Substitutions: Toasted walnuts add great crunch, but you can swap them for sunflower seeds, pecans, or even crunchy ramen noodles for a fun twist.
- Serving Suggestion: Serve immediately after tossing with dressing to keep the romaine crisp and the walnuts crunchy.
- Beet Peeling Hack: Roasted beets are easy to peel—just rub the skins off with your fingers or a paper towel once they’re cool enough to handle.
- Leftovers: If you expect leftovers, keep the dressing separate and add just before eating to maintain that signature crunch.
