Crunchy Romaine Salad 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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Servings: 4 servings
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.