Parsley-Leaf Salad with Pine Nuts, Olives, and Oran

Name: Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 navel orange; 1/2 teaspoon sherry vinegar or red wine vinegar; 1/4 medium red onion, very thinly sliced into half-moons; Pinch of coarse salt; 1 tablespoon capers, rinsed and drained; 1/4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved; 3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches); Freshly ground pepper; 1 tablespoon extra-virgin olive oil

Servings: persons

1
Preheat the oven to 375F.
2
Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes.
3
Transfer to a plate to cool.
4
With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips.
5
Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use).
6
Add the vinegar, onion, and salt; let stand 10 minutes.
7
Add the capers, olives, parsley, pine nuts, and zest to bowl.
8
Season with pepper; toss thoroughly with oil.
9
Divide among 6 plates.
10
(Per serving)
11
Calories: 82
12
Fat: 6g
13
Cholesterol: 0mg
14
Carbohydrate: 6g
15
Sodium: 128mg
16
Protein: 3g
17
Fiber: 2g

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 navel orange, 1/2 teaspoon sherry vinegar or red wine vinegar, 1/4 medium red onion, very thinly sliced into half-moons, and more.

Yes, Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions