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Spinach Avocado Salad with Oranges Recipe

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4.4 from 83 reviews

This fresh and vibrant Spinach Avocado Salad with Oranges combines the earthiness of baby spinach and creamy avocados with the bright citrus flavor of naval oranges. Tossed with a tangy balsamic vinaigrette and complemented by shallots, crumbled feta cheese, sliced almonds, and dried cranberries, this salad offers a perfect balance of textures and flavors. Ideal for a healthy lunch or a light dinner, this quick and easy recipe serves 6.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

For Balsamic Vinaigrette:

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • Ground black pepper, to taste

For Salad:

  • 5 ounces baby spinach
  • 2 large naval oranges
  • 2 medium ripe avocados, diced
  • 2 small shallots or ½ red onion, thinly sliced
  • ⅓ cup crumbled feta or goat cheese
  • ¼ cup sliced almonds (optional)
  • ¼ cup dried cranberries (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Dressing: Whisk together the Dijon mustard, honey, balsamic vinegar, extra virgin olive oil, and ground black pepper until the mixture is smooth and emulsified. Set aside to let the flavors meld.
  2. Prepare the Spinach Base: Place the baby spinach into a large bowl or arrange it neatly on a large serving platter, creating the base of the salad.
  3. Segment the Oranges: Start by cutting off the top and bottom ends of each orange to create a flat surface. Stand the orange on one cut end and carefully slice away the peel and white pith, following the curve of the fruit with a knife. Then, cut each orange in half lengthwise and slice crosswise into ½-inch half-circle segments.
  4. Assemble the Salad: Arrange the orange segments and diced avocado evenly over the bed of spinach. Scatter the thinly sliced shallots or red onion over the salad, followed by crumbled feta or goat cheese, and then sprinkle sliced almonds and dried cranberries if using.
  5. Season and Dress: Season the salad lightly with salt and freshly ground black pepper. Before serving, drizzle the prepared balsamic vinaigrette over the salad or serve the dressing on the side to allow guests to add as desired.

Notes

  • To keep avocados from browning, dice them just before assembling the salad and drizzle a little lemon juice if desired.
  • Sliced almonds add a delightful crunch; you can toast them lightly for extra flavor.
  • The salad is best served fresh but can be refrigerated for up to 2 hours before serving.
  • For a vegan version, omit the feta or goat cheese or substitute with vegan cheese.
  • Adjust sweetness of the dressing by increasing or decreasing honey according to preference.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/spinach-avocado-salad-with-oranges-recipe/