There’s an incredible depth of toffee richness in Medjool dates. They have a crinkly paper-thin skin similar to a sugar glaze. They’re dark honey brown with an oblong shape. The succulent flesh oozes sugar. It’s a fruit tasting like cake soaked in maple syrup. In this salad, dates are classically paired with oranges, and they’re tossed with creamy Gorgonzola cheese, shredded dried coconut, pine nuts and citrus vinaigrette.

With produce being internationally imported, citrus season is erroneously believed to be year round. In the United States, its peak is during the winter months when heirloom varieties are sold. It’s also the best time of year to substitute summer tomatoes for oranges in salads. For this salad, instead of using the common naval variety, experiment with blood, cara cara, clementines, or satsuma mandarin oranges… to name a few.

Although the salad is appetizing by itself, it pairs well with grilled meat. Alternatively, this natural sweet salad is healthier than an afternoon snack. Individually, toffee-rich Medjool dates and juicy oranges made scrumptious desserts (when making the salad, stuff half a date with Gorgonzola cheese for a delightful bite). Regardless of how this salad is consumed, hurry soon to the nearest better grocery store, because citrus season for heirloom varieties is almost over.

Orange Date Salad

Ingredients for Salad

• 1 to 2 oranges
• 5 to 10 oz. baby romaine and/or spinach leaves
• 3 to 5 fresh Medjool dates; seed removed and roughly chopped*
• 1/2 small red onion, thinly sliced
• 1/8 cup pine nuts; toasted
• 1/4 cup unsweetened coconut flakes; toasted
• 1/4-cup crumbled Gorgonzola cheese
• Sea salt and fresh black pepper; as needed

Ingredients for Orange Vinaigrette

• 1/2-cup olive oil
• 2 to 3 tbsp. white balsamic vinegar
• 1/4 tsp. honey
• 1 small garlic; minced
• The juice of one orange
• Sea salt and fresh black pepper; as needed

Directions

1. Making the Salad: Cut off both stem ends of the orange, and avoid cutting into the flesh. Place the orange cut side down on a cutting board. Using a sharp knife, vertically remove the white pith of the orange. Again, try to avoid the flesh as much as possible. Using the orange’s segments as a guide, cut the orange vertically in half. Continuing separating the orange segments into slices. If using another orange, repeat this step. Place orange slices in a large bowl.
2. Toss the rest of the ingredients with the orange slices.
3. Making the Orange Vinaigrette: Whisk all ingredients in a separate bowl from the salad ingredients.
4. Pour Orange Vinaigrette over the salad and lightly toss.
5. Enjoy!

*Note the image demonstrates quartered dates, but roughly chop them for subtle bites of sweetness.