When the heat is on, a cool, refreshing Citrus Spinach Salad with Avocados, Oranges and Dried Cranberries hits the spot. A simple Dijon vinaigrette with fresh orange and lemon juice complements these ingredients perfectly.
But this is not a salad recipe restricted for any one season. Fresh oranges are plentiful throughout the year, and this spinach salad would be wonderful with any meal, anytime.
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Citrus Spinach Salad with Avocados and Oranges
This simple spinach salad is easy to pull together, and the flavors and textures go together swimmingly. From the crisp greens to the juicy supremed oranges, creamy avocados and chewy dried cranberries, every base is covered!
How to Supreme an Orange
Supremed oranges? Yes, that’s a real thing. Just a fancy term for cutting out slices of fresh orange from between the membranes. It isn’t as difficult as you might think. This is my process:
First, slice off a round at the top and bottom of the orange. Then, from top to bottom, slice off a strip of the peel and the pith, trying not to remove any excess orange flesh in the process.
Rotate the orange and repeat until the whole orange is peeled.
Locate one of the segments. With your sharp knife, slice on each side of the segment, just inside the membranes, to release a perfect orange segment. Repeat for each segment.
If you’d like to save the juices for the salad dressing, squeeze the leftover membranes into a bowl. Plus make sure to supreme your segment over a bowl to collect the juices as well.
This procedure can be done with any citrus fruit including grapefruit, lemons and limes.
This video on How to Supreme an Orange makes the procedure crystal clear.
Tips for Making this Citrus Spinach Salad
As with every dish, this spinach salad is customizable. You can add your favorite greens to the mix, sprinkle in toasted almond for some crunch, or add some ruby red grapefruit along with the orange slices.
I used baby spinach and tossed in some baby romaine for a boost of color. All spinach or a combination of greens would be perfectly fine.
PRO-Tip #1:I added the cubed avocados right before serving. I gently coated them in my vinaigrette since the acids help prevent the avocados from browning.
PRO-Tip #2: My dried cranberries were a little too dry, though the package had not expired. To revive them, I soaked them in the vinaigrette for an hour or so to replump them. I added them back to the salad bowl before serving.
I used one navel orange and one blood orange. Try this salad with your favorite variety or even a drained can of mandarin oranges if you’d like.
More Beautiful Green Salads You’ll Love
I love this Strawberry Bacon and Brie Salad with its sweet, salty and creamy components or this Summer Vegetable Salad with the best of the season’s harvest. Barefeet in the Kitchen shared her tutorial on How to Eat Salad Every Day and Like It. It didn’t take much to persuade me! This lovely Cucumber and Chick Pea Salad has a Mediterranean flair! I recommend this California Cobb Salad for a perfect warm weather entree. What’s your favorite salad recipe?
- 5-6 cups salad greens, I used baby spinach and baby romaine
- 2 oranges, cut into segements
- 1-2 avocados, cubed (gently toss with vinaigrette unless you cut right before serving
- 1/4 cup dried cranberries
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper to taste
Add greens to a serving bowl.
Arrange oranges and avocados over the greens. Sprinkle with dried cranberries. Add avocados right before serving.
To make salad dressing, whisk together the orange juice, lemon juice, champagne vinegar, sugar and Dijon mustard.
Slowly drizzle in the oil while whisking continuously. Check for seasoning and add salt and pepper to taste.
Either toss the salad with dressing before serving or pass undressed salad with dressing.