Bring the local flavors of Central Florida to your table courtesy of Wyndham Grand Orlando Bonnet Creek with this Farm Fresh Burnt Orange Miso Vinaigrette Salad
If you’re looking for an inventive salad dressing that will take your greens from “meh” to “wow” this Burnt Orange Miso Vinaigrette is it! I loved this salad so much I begged the chef for the recipe and I’m so happy to share it with you. This dressing recipe, courtesy of Wyndham Grand Orlando Resort Bonnet Creek, is not only a surprise to your taste buds, it’s surprisingly easy-ish to make. Perfect on your favorite fresh salad greens, veggies, and quinoa bowl.
And a perfect way to keep those travel dreams alive as we plan our Summer getaways closer to home.
Jump to RecipeTravel Inspiration: A Fresh Taste of Central Florida
Nothing says “Florida” better than oranges. Did you know citrus has been farmed commercially in Florida groves since the mid-1800s? In the mid-1500s one of the early Spanish explorers, most likely Ponce de Leon, planted the first orange trees around St. Augustine, Florida. Today more than 90 percent of America’s orange juice is made from Florida-grown oranges. Using fresh oranges in your recipes will surely give you the Florida vibe.
Orange flavored dressings are nothing new but have you ever charred the orange peel and then pureed it into the dressing?
I had never heard of such a thing until I spent time with the chefs of Wyndham Grand Orlando Resort Bonnet Creek during a true farm to table experience. And, talk about sustainability and having zero waste. Every part of the orange is used, adding a delightful smoky zesty quality.
Traveling through food has been a joyful distraction during this pandemic. In our house, ingredients, flavors and recipes of a region have continued to stoke the flame of our travel dreams. But we don’t necessarily have to travel far. Sometimes a needed getaway is just a short road trip or a staycation away, as we did during our Epic Foodie Staycation at Wyndham Grand Orlando a few years ago. We can’t wait to go back!
This Fresh Salad with Burnt Orange Miso Dressing is perfect to dream of a Central Florida vacation. Get cooking and get travel planning going right now! Because we will travel again…
Epic Farm To Table Experience
I’m so incredibly grateful for the epic foodie experiences blogging with GoEpicurista has allowed me over the years (almost 7 now!). One of my top favorite experiences of all time was visiting the Winter Garden Farmers Market and Sugar Top Farms with the chefs of Wyndham Grand Orlando Resort at Bonnet Creek. When Executive Chef Jonathan McCann invited me to go with them on these outings, I jumped at the chance! I not only got an incredible education but also a renewed sense of admiration for both chefs and farmers.
When you love food and are a bit of a food geek, getting to shop with the chef and watch their creative process bringing delicious dishes to life, literally from farm to table, is an absolute thrill. You can watch our Facebook Live from the market here and in the kitchen here and here. You’ll learn to have fun with veggies as well as helpful cooking tips.
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
– Julia Child
This quote reminded me of my chats with Chef McCann after my first epic foodie weekend at the resort. Sourcing local, fresh ingredients and letting them shine is his specialty. I hear that he has since started a garden at the hotel and I can’t wait to check it out.
Although I must say, it takes great culinary talent and restraint to create a “simple” dish that wows you. This salad may be simple and uncomplicated but I argue that it’s quite fancy! Don’t you think?
Eat Local – Eat Fresh Ingredients
We visited Sugar Top Farms, a small scale, organic farm located on Sugarloaf mountain in Clermont, Florida. At 312 feet above sea level, it’s also the highest point on the Florida peninsula which offered a cooler temperature on that December morning. It also helps them grow the tender lettuce greens they’ve become known for in our area.
We had a chance to chat with Jordan Cooper and tour the farm, which he’s owned with his wife Jessica since 2014. While I soaked it all in, the chefs picked out some fresh broccolini, turnips, and the red bibb lettuce, tangerine marigolds and breakfast radishes they used in this salad.
Earthy, tangy and a bit sweet.
You’ll find Sugar Top Farms products, all grown on the farm, in Central Florida farmers markets. I recently got some wonderful radishes and dandelion greens before they closed for the season. The Coopers have a passion for local food and truly believe that buying local is healthier, cleaner, and safer for the consumer, the environment, and the farmer.
The Wyndham Grand Chefs agree.
They used Clermont’s Sugar Top Farms fresh red bibb lettuce, raw beets, breakfast radishes and tangerine marigolds. The salad was accented with toasted quinoa and hazelnuts, drizzled with this most surprising burnt orange miso vinaigrette. Try the recipe for yourself and you’ll see what I mean by surprising. Who knew charring the orange peel could add such a depth of flavor.
Ready for a Staycation or Road Trip To Orlando?
After months of staying safely at home, I’m excited to go back to Wyndham Grand Orlando Resort Bonnet Creek for another epic staycation. The hotel reopened and welcomed guests on June 1st and is offering The Ultimate Staycation package. As we continue to practice social distancing, we might as well do it lounging by the pool with an umbrella drink in hand. (They are reserving pool chairs so that each party is separated at least 6 feet apart.)
And while I’m a bit apprehensive about travel right now, their newly implemented health & safety procedures are quite thorough so I can’t wait to enjoy a bit of R&R and a change of scenery, while still following all safety guidelines required.
Follow along in my Instagram stories as we #LiveGrand in Orlando this weekend! If you’re ready for a staycation or road trip to Orlando, this may be the perfect safe getaway option for you! Check out their website for current specials.
Burnt Orange Miso Vinaigrette Salad Dressing Recipe
This burnt orange miso vinaigrette dressing is perfect to dress up fresh salad greens, your favorite roasted veggies or quinoa veggie bowl.
- 4 oz Champagne vinegar
- ½ oz olive oil
- 2 oranges
- 1 oz chopped shallot
- 1/3 cup honey
- ½ oz miso
- ½ oz root ginger (grated)
- salt and pepper to taste
- Peel orange skin and roast in a pan or in the oven. Be sure to remove all the white pith on them.
Place all ingredients except the oil in a blender and liquidize on high speed to a puree.
Keep blender running and slowly add the olive oil to emulsify.
- Remove from blender and season to taste
**If you want to add some more juice from the peeled oranges, roast oranges in the oven to caramelize and add the juice before the oil.
I hope you’re inspired to celebrate at home and keep your travel dreams alive. #MakeSomedayHappen one delicious bite, sip and trip at a time. If you do make this recipe, please share on social media and tag @goepicurista #GoEpicRecipes. I would love to virtually clink glasses with you.
Cheers!
Go Epicurista
Disclosure: This post is written in partnership with CK Mondavi and Family Wines. As always, all opinions are my own. I only share with you products and experiences I love to inspire you to get together with family and friends, celebrate life, and go #MakeSomedayHappen one delicious bite, sip, and trip at a time! To learn more about my guidelines, check out my disclosure policy. Cheers!
Question: When you say, peel the orange and roast it… am I supposed to roast the orange flesh or the orange peel? I can’t tell what “it” refers to :-)
Thank you for your question. In step 1, Peel orange skin and roast in a pan or in the oven. Be sure to remove all the white pith on them. The roasted orange peels will then be puréed in a blender to make the dressing. As per the recipe notes, you can also roast the peeled oranges and use their juice for added flavor. Hope this helps. Cheers to delicious meals!