Orange Wild Rice Salad with Carrots & Parsley (A Fresh Winter Side Dish)

Bright, fluffy wild rice tossed with juicy oranges, shredded carrots, fresh parsley, and onion. This easy seasonal side dish is perfect for winter and early spring meals.

Orange Wild Rice Salad with Carrots & Parsley 

(A Fresh Winter Side Dish)

When oranges are at their peak, sweet and juicy and practically begging to be used for more than just snacking, I love finding simple ways to bring them into everyday meals. This orange wild rice salad is one of those quiet little side dishes that ends up stealing the spotlight.

It’s hearty from the wild rice, colorful from the carrots and parsley, and finished with fresh orange segments that wake everything up. It works just as well alongside roasted chicken or pork as it does on a holiday table, and it feels special without being complicated.

This is a great side dish when you want something wholesome and bright with little fuss.  What better way to use up the abundance of oranges that are available right now.

Enjoy!

Ingredients 

• Wild rice blend - this is a good one
• Fresh navel oranges
• Shredded carrots
• Yellow or white onion
• Fresh parsley
• Olive oil
• Salt
• Black pepper
• Optional: extra orange juice for finishing

-- Let’s Make It Together

Let’s walk through this step-by-step — it comes together easily once everything is prepped.

Cook the Rice
Cook your wild rice blend according to package directions until tender. Fluff and let it cool slightly.

Prepare the Oranges
Supreme the oranges and cut into bite-size pieces. Reserve any juice.

Sauté the Onion
Heat olive oil in a skillet. Sauté chopped onion until soft and lightly golden.

Combine
In a large bowl, add cooked rice, sautéed onion, shredded carrots, orange segments, and parsley.

Season & Toss
Season with salt and pepper. Toss gently. Add a splash of reserved orange juice if desired.

Serve
Taste, adjust seasoning, and serve warm or at room temperature.

-- Perfecting the Cooking Process

The key to this dish is letting the rice cool slightly before mixing in the oranges. If the rice is too hot, it can break down the citrus and make the dish watery. Warm — not steaming — rice keeps the texture light and the flavors clean.

-- Add Your Touch

This is a great “make it yours” recipe.

Try adding:

• Toasted almonds or pecans for crunch
• Dried cranberries for extra sweetness
• Feta or goat cheese for creaminess
• A drizzle of honey for more citrus balance

Let it fit your table and your mood.

If you loved this bright and cozy side dish, you might also enjoy:

👉 Chicken Milanese with Arugula Salad
👉 One-Skillet Steak Bites with Sweet Potatoes & Peppers

Both pair beautifully with this citrus rice and make your meals feel just a little more special.

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Before You Start 

Can I make this ahead?
Yes. Make up to 24 hours ahead and store covered in the fridge. Bring to room temperature before serving.

Can I use regular rice?
You can, but wild rice gives the best texture and holds up to citrus.

How do I store leftovers?
Store in an airtight container for up to 3 days.

Can I use canned oranges?
Fresh is best for flavor and texture, but well-drained mandarins can work in a pinch.

Do I have to supreme the oranges?
It’s highly recommended — it prevents bitterness and excess moisture.

 

 

 

Orange Chocolate Chip Muffins (Small Batch & Bakery-Style)

 

Soft, bakery-style orange chocolate chip muffins made in a small batch. Light citrus flavor, melty chocolate chips, and perfect for breakfast, brunch, or afternoon coffee.

Orange Chocolate Chip Muffins (Small Batch & Bakery-Style)

I baked these orange chocolate chip muffins on a whim — partly because orange has been everywhere lately, and partly because I wanted something bright and cozy at the same time. Something that felt like winter was loosening its grip, but spring hadn’t quite arrived yet.

And the first bite stopped me.

They were soft, lightly citrusy, and filled with pockets of melted chocolate. Not too sweet. Not too heavy. Just… right. The kind of muffin you reach for with your coffee and then immediately decide you’ll “just have one more.”

They’re small batch, simple, and made with ingredients you probably already have — which makes them dangerous in the best way.

Enjoy!

Ingredients

You’ll need just a handful of pantry staples plus fresh orange flavor:

• Egg
• Milk
• Canola oil
• All-purpose flour
• Sugar
• Baking powder
• Salt
• Orange zest
• Fresh orange juice
• Mini chocolate chips - semi sweet or dark chocolate
• Coarse sugar (optional topping)

-- Let’s Make It Together

Start by placing the sugar and orange zest in a small bowl. Using your fingertips, rub the zest into the sugar until it becomes fragrant and slightly moist. This simple step releases the natural citrus oils and gives the muffins a deeper orange flavor.

In a medium bowl, whisk together the egg, milk, oil, and orange juice until smooth.

Add in the flour, baking powder, salt, and the orange-infused sugar. Gently stir just until combined. The batter should look slightly lumpy — that’s exactly what you want. Overmixing will make the muffins dense instead of tender.

Fold in most of the chocolate chips, saving a small handful for the tops.

Divide the batter evenly among a greased 6-cup muffin tin. Gently press the remaining chocolate chips into the tops of each muffin for that classic bakery-style look. Sprinkle with coarse sugar if using.

Bake until the muffins are lightly golden and set in the center. Let them cool slightly before serving.

-- Perfecting the Cooking Process

For the best orange flavor, take a minute to rub the zest into the sugar before mixing the batter. This releases the natural oils in the peel and perfumes the entire batch. Pair that with gentle mixing and a few chocolate chips pressed into the tops, and you’ll get soft, bakery-style muffins with bright citrus flavor and beautiful presentation every time.

Add Your Touch

Swap in dark chocolate chips for a richer flavor, add chopped walnuts for crunch, or drizzle with a light orange glaze for extra sweetness. These muffins are easy to customize depending on your mood.

If you love cozy baking with bright flavors, you might also enjoy my Orange Cardamom Muffins or Spiced Ginger-Pear Scones. Both are simple treats that fit perfectly into slow mornings and afternoon coffee breaks.

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Before You Start

• Zest oranges before juicing

• Measure flour correctly (spoon and level)

• Don’t pack chocolate chips

• Oven temperatures vary — check early

• Store leftovers in an airtight container

 

 

 

Fresh & Flavorful: Sumac Grilled Chicken & Citrus Avocado Salad

Bright, Zesty & Nourishing: Sumac Grilled Chicken Salad with Citrus & Avocado – A Fresh Mediterranean Delight!

Sumac Grilled Chicken & Citrus Avocado Salad

This Sumac Grilled Chicken, Citrus, and Avocado Salad is a vibrant, fresh dish bursting with seasonal ingredients and bold Mediterranean flavors. Inspired by a recipe from the Sababa cookbook I recently picked up, this salad perfectly balances juicy grilled chicken with the brightness of citrus, creamy avocado, and a sumac-spiced dressing. The result is a dish that feels light yet satisfying, making it an excellent choice for a weeknight meal, entertaining guests, or even a special spring gathering.

What I love about this salad is how it highlights fresh, in-season produce. Oranges and pomegranates bring a naturally sweet and tangy contrast, while toasted pistachios and fresh mint add layers of texture and flavor. Not only is this dish beautiful to serve, but it’s also packed with health benefits. The combination of lean protein, heart-healthy fats, and antioxidant-rich fruits makes it a nutrient-dense meal that supports overall wellness while tasting absolutely incredible.

Best of all, it’s incredibly simple to make. With a quick marinade for the chicken and a shake-and-go citrus dressing, you can have this dish on the table in under 30 minutes. Whether you're looking for a bright, refreshing weeknight dinner or an elegant salad to serve at a springtime brunch, this Sumac Grilled Chicken, Citrus, and Avocado Salad is a must-try!

What Ingredients do I need?

Produce:

• Oranges
• Lemons
• Avocado
• Pomegranate seeds
• Romaine lettuce
• Fresh thyme
• Fresh mint

Protein:

• Thin-cut chicken cutlets

Pantry Staples:

• Extra-virgin olive oil
• Sumac
• Kosher salt
• Black pepper

Nuts & Seeds:

• Toasted pistachios

Substitutions and Variations

• Chicken cutlets → Boneless, skinless chicken thighs
• Pomegranate seeds → Dried cranberries or fresh strawberries for a pop of sweetness
• Toasted pistachios → Almonds, walnuts, or sunflower seeds
• Romaine lettuce → Arugula, baby spinach, or butter lettuce

Kitchen Tips and Notes

• Marinate for Maximum Flavor – Let the chicken marinate for at least 1 hour, but if you have time, marinating for up to 4 hours enhances the flavor even more.

• Bring Chicken to Room Temperature – Take the marinated chicken out of the fridge 10–15 minutes before grilling to ensure even cooking.

• Preheat the Grill Pan – A properly heated grill pan prevents sticking and helps achieve those beautiful grill marks on the chicken.

• Slice Citrus Over a Bowl – Cut oranges over a bowl to catch the juice. You can add any extra juice to the dressing for extra flavor.

• Storing Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep—just reheat gently or enjoy it cold in salads or wraps.

• Dressing: Make the dressing ahead and store it in a sealed jar in the fridge for up to 5 days. Shake well before using.

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Grilled Chicken & Citrus Avocado Salad

Serves 4

For the chicken:
1/2 cup extra-virgin olive oil
1/2 cup orange juice, plus zest from 1 orange
1 tablespoon sumac
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 sprigs thyme
1 1/2 pounds thin-cut chicken cutlets

For the dressing (makes 2/3 cup):
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac

For the salad:
2 medium heads romaine, leaves washed and torn
1 large ripe avocado, sliced
2 medium orange, rind removed, cut into 1/4-inch rounds
1/4 cup pomegranate seeds
2 tablespoons chopped toasted pistachios
1 tablespoon chopped fresh mint

Marinate the chicken: Combine the olive oil, orange juice and zest, sumac, salt, pepper, and thyme in a resealable plastic bag. Add the chicken to the bag, tossing to coat the chicken, and seal the bag. Marinate for 1 hour Allow chicken to come to room temperature 10-15 minutes prior to cooking.

Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, orange juice, salt, pepper, and sumac. Shake until combined.

Preheat an indoor grill pan over medium-high heat. Remove the chicken from the marinade. Grill the chicken until done, 3 to 4 minutes per side. Transfer to a plate and cool slightly.

Assemble the salad: Arrange the romaine, avocado, and citrus on a platter. Arrange the chicken on the salad, drizzle the dressing on top. Garnish with pomegranate seeds, pistachios, and mint.



adapted from Sababa by Adeena Sussman

Asparagus Salad with Oranges and Feta

The perfect light and refreshing, go with everything summer side dish!

 

Asparagus Salad with Oranges and Feta

I love changing up my side dishes during the summer.   I always have a cold salad dish that I  can serve with any grilled protein or burger, or even sandwiches.   This salad has nothing to do with lettuce but has everything to do with crispy green veggies.  Asparagus to be exact. 

Raw Asparagus is the star of the show. It remains crunchy by cutting it thinly on the bias and then is doused in a mint basil pesto and tossed with oranges and feta for some tang and sweetness.  My husband said I knocked it out of the park on this one! (Sounds like a keeper).

Pull this together in under 30 minutes and bring this Mediterranean style salad into your summer menu rotation. 

Enjoy! 

What Ingredients do I need?

• fresh mint - you want that bright flavor you get from fresh herbs

• fresh basil - again fresh herbs should be used in this dish

• Romano cheese

• fresh lemon - you will use if for the zest and the juice

• fresh garlic

• Olive oil - extra virgin is best. You want one that you enjoy the flavor of since it will be prominent in the dish.

• 2 bunches of asparagus - I used the thin stocks but you can use the regular if you like.

• naval oranges

• feta cheese - I always by the block of cheese and then crumble off what I need.

Substitutions and Variations

• Crunchy additions: try adding chopped hazelnuts, pine nuts, or chopped almonds

• Cheeses:  This is a part of the pesto which binds it.  Try parmesan cheese instead.

Kitchen Tips and Notes

• Asparagus - You can use thin or regular sized asparagus in this dish.  The key is how you slice it.  Slice it on the bias to keep the stocks crunchy instead of being woody.  To do this slice on an deep angle in 2 inch pieces.  Make sure to cut off the woody part of the stock toward the bottom first.

• Segmenting an orange - The easiest way to do this is to cut across the bottom so the orange will lie flat on your board.  Then cut off the top and start going down the side cutting away the peel and the white pith below.  You will be left with just orange flesh.  Hold the orange in your hand over the serving bowl to catch any juices. This will add some sweet flavor to the pesto sauce. Slice along the side of the membrane on each side of the segment and release the segment.  Do this, rotating the orange until all segments are free.

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Asparagus Salad with Oranges and Feta

serves 6

Pesto:
2 Cups fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Romano cheese
1 tsp lemon zest
2 tsp lemon juice
1 garlic clove, minced
1/2 cup extra virgin Olive oil

Salad:
2 pounds asparagus, trimmed
2 naval oranges
4 oz feta cheese, crumbled
Salt and pepper

In a food processor add basil, cheese, lemon zest and juice, garlic, and 3/4 teaspoon salt.   Process until finally chopped, scraping down the sides of the bowl as necessary.  Transfer to a large bowl and add in oil, whisking to combine.  Season with salt and pepper to taste.

Remove the woody ends of the asparagus.  Cut asparagus tips from the stocks into 3/4 inch long pieces.  Slice the remaining stocks on the bias thinly into 2 inch lengths.  Cut away the peel and the pith from the oranges holding the fruit over the bowl and using a pairing knife to slice between the membranes to release the orange segments. Add The asparagus tips, stocks, orange segments, and feta to the pesto and toss to combine.  Season with salt and pepper to taste.  Either serve immediately or chill in the refrigerator until serving.

adapted from America's Test Kitchen - The Complete Mediterranean Cookbook

Winter Wonders: Cranberry Orange Chicken Stir Fry

A winter inspired stir-fry that's a little sweet, a little tart, and a little spicy.  Done in under 30 minutes this Cranberry Orange Chicken Stir Fry will tingle your taste buds!

Cranberry Orange Chicken Stir Fry

I know how you all love stir frys so I'm bringing you a new and unique one I adapted from the Half Baked Harvest blog today.  Aren't they the best for easy go-to weeknight meals?  You can literally whip them up in under 30 minutes.  This winter flavor inspired dish stars tart cranberries and sweet oranges.  We typically combine oranges and cranberries when we bake so why not in savory dishes too?  They are the perfect combination of sweet and tart to go along with a stir fry chicken dish.  

Juicy chicken breasts are cut into bite sized pieces and cooked along with tender broccolini, mandarin oranges, and fresh cranberries.  Add in some spices and cashews then douse everything with a sweet/spicy Thai chili sauce mixture and you have a scrumptious, yet easy, weeknight meal!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts
• broccolini
• fresh or frozen cranberries
• mandarin oranges
• fresh ginger
• powdered ginger
• Thai sweet chili sauce
• soy sauce
• whole cashews
• sesame seeds (optional)
• hot cooked rice (optional)

Substitutions and Variations

• Switch out the broccolini with broccoli, green beans, snap peas, or bok choy

• Use peeled oranges or tangerines (seedless) 

• Serve over lo mien noodles or rice

• Leave out the cashews or use whole peanuts

• If you use dried cranberries: 

1. use unsweetened

2.  reconstitute them in hot water before adding them to the dish.

Kitchen Tips and Notes

• I whisk up the sauce first so that is ready to go when needed.

• It's best to have all your ingredients prepped before you begin to cook because stir fry come together very quickly.

• I would try to use fresh cranberries (or frozen)  If you must use dried see my tip above in the Substitutions and Variations section.

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Cranberry Orange Chicken Stir Fry

serves 4

2 tablespoons canola oil

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon minced fresh ginger
10 oz. (1/2 lb.) broccolini 
1 cup fresh or frozen cranberries
1 11 oz can of mandarin oranges, drained
1/3 cup whole cashews 

optional topping:  sesame seeds 

Sauce:

1 1/4 cups sweet Thai chili sauce
1/3 cup low-sodium soy sauce
1/2 teaspoon ginger paste (or ground ginger)

Optional side dish:  hot cooked rice

Mix the sauce ingredients together in a measuring cup and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the chicken and cook for 5-6 minutes, stirring frequently until browned all over and cooked through. Remove to a plate and set aside.  

Add the remaining oil and the broccolini, cook for 4 minutes.  Add the minced ginger and the cashews, stirring to combine.  Cook until the cashews start to roast and turn brown, 1-2 minutes.   Add the sauce to the vegetables along with the cranberries.  Return the chicken and any accumulated juices back to the skillet and allow the mixture to come to a boil.  Cook for about 5-7 minutes until the cranberries burst and the sauce thickens.  Remove from heat and stir in the mandarin oranges.  

Serve the stir-fry over a bed of rice and garnish with sesame seeds. 

adapted from:  Half Baked Harvest