Orange Cashew Salad

Serves 4 - 6


  • 1/3 cup toasted cashews (unsalted)

  • 2 medium oranges, peeled and pieced 

  • 8 ounces mixed greens

  • 2 scallions, thinly sliced 

  • 5 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 teaspoon honey

  • 3 ounces gouda cheese, sliced into small rectangles about 1/2 inch long and 1/4 inch wide  


Toast cashews in a small dry pan on the stovetop for 5 - 6 minutes until lightly browned, set aside.  Peel and segment the oranges over a small bowl, catching any juices.

In a large bowl, combine the greens, orange segments, and scallions. 

In a small bowl, add the oil, vinegar, salt, pepper, honey, and 1 tablespoon of the reserved orange juice and whisk to combine. Pour over the salad, tossing to coat evenly. Add the cheese and cashews and toss. Adjust the seasoning, to taste, and serve.