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Citrus Avocado Salad with Orange Tahini Vinaigrette, my go-to wintry salad that’s fresh, easy, and delicious. Hearty winter greens, baby arugula, fresh oranges, and plenty of salty feta cheese. All tossed together with a creamy orange tahini vinaigrette for a salad that’s simple to put together and healthy too. Enjoy this for lunch, a light dinner, or as an addition to your next dinner party menu. You’ll never tire of this beautiful winter salad.

overhead photo of Citrus Avocado Salad with Orange Tahini Vinaigrette

I’ve hit that stage of the winter season when I begin to crave color, freshness, and exciting flavors. Well, in addition to more cozy recipes, of course. Here’s the deal, living in Colorado has its perks. And, for the most part, I really do enjoy living way up here in the mountains. That said, it’s also often freezing cold and always very, very white. Especially on snowy days when truly all you see is white on the ground and white in the sky. It’s beautiful, but the lack of color always leaves me looking for color in other places.

Enter this salad. It’s so full of color and fresh flavors that it instantly brightens my day. I know that’s a bit cheesy, but it’s true. I’ve been making this on repeat for lunch on days when there isn’t much leftover from dinner. It’s perfect because it’s the simplest salad to throw together. I usually always have this mix of ingredients on hand, so I don’t even have to run to the store.

photo of orange juice

Here is how you toss up this wintry citrus avocado salad.

As I said, this is such a simple recipe, but don’t let that fool you, it also has so much flavor.

Start with the walnuts. You can buy already toasted nuts, but I prefer to roast the walnuts with a touch of honey and flaky sea salt. Many times the store-bought nuts can have added sugars and oils that just aren’t needed. Simply roasting the walnuts with honey and sea salt allows them to caramelize and be just a touch sweet and just a touch salty. Warning, when they’re warm, they’re also just a touch addicting.

While the nuts are roasting, prep your salad greens, slice the oranges and avocados, and mix the vinaigrette.

For the greens, I use a mix of Tuscan kale and baby arugula, but you can use whatever your favorite winter greens are. Just use something that will excite you!

Toss the greens with the vinaigrette, then add plenty of fresh orange slices, avocados, and feta cheese. Super simple, but so perfect…and pretty.

action shot of pouring orange juice

Now, that vinaigrette?

It’s the key to this salad. It’s tangy, sweet, creamy, and easy to toss-up using ingredients found in your fridge and pantry…which is also KEY. Because when it’s winter, no one wants to go out into the cold for an ingredient, you know?

The vinaigrette is a mix of olive oil, Florida’s Natural® Brand Orange Juice, tahini, apple cider vinegar, and honey. I always have orange juice in my fridge and often use it to create quick sauces, dressings, and vinaigrettes for salads. It adds a delicious citrus kick that’s fresh and flavorful. What I love most about Florida’s Natural® Brand Orange Juice is that it’s made with only Florida oranges, that’s it. There are zero added sugars or artificial ingredients. Only oranges…just like it should be!

Tip? Mix your salad dressing in a glass jar with a tight-fitting lid. Not only is this easy, but it leaves you with less to clean. It also allows you to save any of the dressing for later. Just seal the jar and store in the fridge.

side angled close up photo of Citrus Avocado Salad with Orange Tahini Vinaigrette

How to serve?

You can enjoy this salad anytime, but I find it especially nice as a quick lunch or dinner. If you’d like to add a bit more protein, roasted chickpeas or shredded chicken would both be great additions.

Or serve this in addition to dinner as a beautiful side salad. I’d pair this with a yummy pasta like this roasted lemon artichoke and browned butter pasta or maybe this slow cooker french wine and mustard chicken.

overhead photo of Citrus Avocado Salad with Orange Tahini Vinaigrette

If you make this citrus avocado salad with orange tahini vinaigrette, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the how to video:

Citrus Avocado Salad with Orange Tahini Vinaigrette

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 763 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Salad

Orange Tahini Vinaigrette

US Customary - Metric

Instructions

  • 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the walnuts and honey together on the baking sheet. Bake for 10-12 minutes, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.
    2. To make the vinaigrette. Combine all ingredients in a glass jar and shake to combine.
    3. Add the greens to a large salad bowl and toss with about half of the vinaigrette. Add the orange slices, avocado, cheese, and toasted nuts. Gently toss. Enjoy!
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horizontal photo of Citrus Avocado Salad with Orange Tahini Vinaigrette

{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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Comments

  1. 5 stars
    This salad was amazing! It tasted delicious and fresh, and the honeyed walnuts were fantastic. Thanks for the great recipe!

    Reply

  2. 5 stars
    Thank you for this delicious and refreshing recipe! I have a hard time finding kale in grocery stores in Brussels but I used spinach and romaine w/ the arugula and it turned out great.

    Reply

    1. Hey Sue! Yes, any orange juice brand you love will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  5. The citrus winter salad did not disappoint! I used Sumo oranges which are so good. I will be making this one again!

    Reply

  6. 5 stars
    Awesome. It’s gorgeous on the plate and has a wild variety of flavors. My wife loved it and shockingly, so did my 19-year-old. Made the recipe exactly as written. The walnuts roasted in maple syrup were a great offset to the citrus.

    Reply

  7. 5 stars
    Absolutely love your website. I use your recipes all the time!
    Just made this salad for lunch today – delish!! I only added two things: a clove of minced garlic to the dressing and a couple of chopped,very thin slices of red onion to the salad for a little more bite. It’s a delightful salad!! Love it. Keep up the tremendous work you do, Tieghan.

    Jane from WNC.

    Reply

  8. I made this recipe last night and it was a big hit. It’s a wonderful interplay of flavors, attractive ingredients and delicious dressing…and easy to prepare. The whole walnuts really added the right crunch. I did add cukes and tomatoes because they are faves of mine. Tieghan, you continue to amaze me with you countless talents and style! I posted the recipe on the NYT Cooking Community on FB – attributed, of course, to YOU!

    Reply

    1. Hi Karen! Wow thank you so much for trying this and sharing it! I am so glad it turned out so well for you!! xTieghan

      Reply

  11. It looks amazing.

    I’m craving a little freshness too. Might do this with roast chicken or salmon maybe baked potatoes too For a Winter feast. Xx

    Reply

  12. Hi Tieghan I’m wondering if this would serve 8 smaller portions. I’m having a dinner party on Saturday and making an appetizer (still undecided, but definitely looking through both your books for something to complement the other dishes) this salad and then Instant Pot short ribs, so it would be a filling dinner.

    Reply

    1. Hey Suzanne! Yes, this can serve 8 smaller portions! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hi Christine! You can use either, but I always use honey. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply