I always appreciate a good salad, and I’m sure you do too. Today’s orange Cointreau salad will evoke more than appreciation though. Let me tell you, this salad should be heralded. It’s simple, sexy, and sensationally tasty.


Orange Cointreau Salad by Diverse Dinners


Orange Cointreau salad should be served as the first or second course of a meal, rather than a dish that is placed in the middle of a table, family style. It’s rich and full of flavor, you only need a small serving to satisfy your guests.

I love this salad, it’s such a great combo of flavors, so worth tasting. It’s made of arugula, blue cheese, avocado, orange segments and pumpkin seeds, and finally slathered with a Cointreau laced dressing.

This is not a salad for your tea-total friends I’m afraid, as I have no substitute for the Cointreau. But if you don’t mind a touch of orange-flavored liqueur, I think you will agree that Cointreau is a great addition to this salad. 


Orange Cointreau Salad by Diverse Dinners


I often share the food I create on this blog for you, but this time, I kept my orange Cointreau salad to myself. Orange Cointreau salad is my kind of salad. It has an air of sophistication that makes you feel special when you eat it. 

This is a great salad to share with your family and friends during the holidays, so I implore you to give it a try. It’s great!




135 cal


4 g


22 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 2

Orange Cointreau Salad

20 minPrep Time

20 minTotal Time

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  • 1/4 cup Cointreau
  • 1 tbsp rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 1/2 packed cups arugula
  • 2 oranges (peeled and cut into segments)
  • 1/4 cup Danish blue cheese (crumbled)
  • 1 avocado (peeled and sliced)
  • 2 handfuls of raw pumpkin seeds


  1. Pour Cointreau, vinegar and olive oil into a jug and whisk to combine.
  2. Place arugula in a rectangular shape on each plate.
  3. Place orange segments on top of arugula, then sprinkle crumbled blue cheese on top.
  4. Arrange avocado slices on each side of the arugula, then sprinkle with pumpkin seeds.
  5. Dowse with Cointreau dressing and serve immediately.


Pumpkin seeds are often called pepitas in stores