Orange, Endive and Blue Cheese Salad

Oranges are in season. But not just any oranges.

Navel oranges.

Big, HUGE, gorgeous, juicy, sweet oranges.

Oh, I love when that happens. 

I get the feeling that I’ll be doing a lot of things “orange” in the upcoming days and weeks.

Mind you, I like oranges so much, I tend to eat them “plain”, first thing in the morning.

Or, I cut them into little pieces, throw them in a bowl with about half a cup of cottage cheese and sprinkle that with a little bit of cinnamon. Yummers! That has been my afternoon snack for the past week and a half now.

But, I also love to incorporate them into salads. Or better yet, to make them the star of a salad, as was the case with this one.

I think I’m getting hooked on salads, really. I love creating all sorts of different combinations and they’re all so good and come together so quickly, too.

Perfect for busy week nights!

Hey, salads are so good and fun, I’ve almost forgotten all about pasta! 😉  Almost. Just not entirely.

Hmmmm… I wonder if oranges would work well with pasta? Or rice, maybe? 

Ooooh, I need to create all sorts of good things using oranges. After all, I still have plenty in the fridge, and of course, I’m planning on buying more, before the season is over.

But in the meantime, I give you this beautiful salad.

Again, you might think that the combination is strange… oranges and blue cheese?

And you say what? Raisins?

Oh yeah! It works, trust me, it really does.

Try it, you’ll see!


(Serves 1)

  • 1 orange
  • 4 small endives, shredded
  • 30g walnuts, chopped
  • 20g raisins
  • 25g blue cheese, crumbled

For the dressing

  • juice from ½ orange + that of above orange
  • 1 tsp balsamic vinegar
  • 1 tsp tahini
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Cut the orange into supremes, working over a bowl, in order not lose any of the juice. When you’ve got all your supremes done, make sure to squeeze all the juice out of the membrane that’s left behind. Squeeze the juice out half another orange. You can keep the other half to garnish your salad, or to munch on later.
  2. Transfer that juice to your mini blender or food processor. Add the rest of the ingredients for the dressing and blend until smooth.
  3. Arrange shredded endive at the bottom of a serving plate. Add orange supremes, walnuts, raisins and blue cheese.
  4. Pour dressing overtop the salad when you are ready to eat.

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  1. says

    What a delicious combinations of ingredients! I love blue cheese with orange, but I’ve never had the addition of raisins and walnuts. It sounds fabulous!

  2. says

    I too am going through a bit of an orange phase at the moment – blood oranges are in season over here, and I can’t stop putting them in all kinds of salads. I definitely want to try this combination, I love the idea of the raisins and blue cheese.

  3. says

    I love oranges too! They are just soo yummy, and full of vitamin C!
    My dad’s boss gave my dad a whole bag of oranges and so I’ve been eating one almost every single day. Except, now, I’ve been making green/purple monsters more now.
    I think the combo of blue cheese and oranges would be great. I’ve never had blue cheese, but it must be a bit salty like regular cheese, right? Sweet (oranges) + salty (cheese) is an amazing combo.

    • says

      Oh, I’m a HUGE fan of sweet and salty. HUGE! And you definitely get that with this salad, but it’s actually more than that. Blue cheese has a very distinctive taste, VERY strong and pungent. For most people it’s an acquired taste. You either like it, or you don’t… I happen to LOVE it. You should really give it a try if you get a chance. Oh, and it works super well with oranges! 😉

  4. says

    I love oranges and endive together!! This salad is beautiful and looks so refreshing! The colors are so pretty!
    Kind of reminds me a little bit of my goat cheese, endive and orange appetizers I love so much! I’ll have to try this one – yummers!

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