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Orange Almond Cherry Ramen Salad
A festive cold salad with ramen crunch, citrus segments, toasted almonds, and dried cherries in an orange vinaigrette.
Cherries dot the swirl—Almond slivers, citrus fire—Color bursts in bowls
Ingredients
- 1 ramen brick, crushed and toasted
- 1 large orange, segmented (plus extra for juicing)
- 1/4 cup dried cherries
- 1/4 cup sliced almonds, toasted
- 4 cups shredded cabbage or kale
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F. Spread crushed ramen and sliced almonds on a baking sheet; toast for 5–7 minutes, stirring once, until golden. Cool completely.
- In a large bowl, combine shredded cabbage or kale, dried cherries, and orange segments.
- In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper to make the dressing.
- Add toasted ramen and almonds to the salad, drizzle with dressing, and toss to combine.
- Serve chilled or at room temperature, topped with your choice of toppings: feta, pomegranate, mint, candied orange peel, poppy seeds, coconut flakes, and microgreens.