Escarole Salad with Cara Cara Oranges, Marcona Almonds & Goat Cheese

photo: Dane Tashima

This Escarole Salad with Cara Cara Oranges, Marcona Almonds, and Goat Cheese is one of my favorite winter salads. With juicy orange slices and tangy goat cheese, it’s the perfect cure for the winter doldrums. I particularly love how the juice from the oranges mixes with the honey, sherry vinegar, olive oil and goat cheese to form a creamy dressing that still tastes light and bright.  Pink Cara Cara oranges (an oxymoron!) make for a very pretty salad, but any orange will work well here. And feel free to swap in regular roasted almonds for the marconas if you already have some on hand.

This recipe is a sneak peek from my new cookbook, Cooking in Real Life. It’s coming out on March 12, 2024, just under 2 months to go! If you haven’t, pre-order your copy here!

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5 from 4 votes

Escarole Salad with Cara Cara Oranges, Marcona Almonds & Goat Cheese

Servings: 4 to 6 servings


  • 1 large head escarole (14 to 16 ounces)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard 
  • Kosher salt and freshly ground  black pepper 
  • 1 tablespoon minced shallots
  • 2 Cara Cara or small navel oranges 
  • ½ cup marcona almonds,  coarsely chopped 
  • 2 ounces creamy goat cheese, crumbled


  • 1. Remove and discard the outer, dark green leaves from the escarole. Separate  the rest of the leaves and wash and dry them thoroughly in a salad spinner or with a  kitchen towel. Tear the leaves into bite-size pieces and place in a large bowl. 
  • 2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar,  honey, mustard, 1/2 teaspoon salt, and a few grinds of black pepper. Stir in the  shallots and set aside. 
  • 3. Using a small serrated knife, peel the oranges and trim to remove any remaining  pith. Slice them crosswise into thin rounds and remove the seeds. 
  • 4. Pour the dressing over the escarole and toss well. Add the almonds, goat  cheese, and oranges and toss gently. Seasons with salt and pepper and serve. 
    Copyright 2024, Cooking in Real Life, Lidey Heuck / Simon & Schuster, All Rights Reserved
  1. 5 stars
    Lidey, love this salad! Light, refreshing, and hearty at the same time. Dressing is amazing! I added a little roast chicken on the top and was the perfect dinner!! Can’t wait for the cookbook. ps your shrimp pasta was excellent too!

  2. Anxiously awaiting your cookbook! I pre-ordered it way back when & can’t wait to prepare your recipes. After baking & cooking so much over the holidays, I took a break, but am ready to start cooking again.

  3. 5 stars
    Great recipe. I preordered your upcoming cookbook, can’t wait to receive it. So far all of your recipes have been winners. Congratulations on the cookbook.

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