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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.
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.
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.
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.
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.
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
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.
Ingredients
Salad
- 2 cups raw walnuts
- 2 tablespoons honey
- flaky sea salt
- 6 cups mixed greens, I use shredded Tuscan kale
- 2 cups arugula
- 3 oranges, sliced, I used Cara Cara and Blood Oranges
- 2 avocados, sliced
- 1 cup cubed or crumbled feta cheese
Orange Tahini Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup Florida's Natural® Brand Orange Juice
- 1/4 cup tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh chives
- 1 teaspoon honey
- kosher salt and black pepper
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!
{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
YUM! I had this for lunch and paired with the the Goat Cheese and Strawberry Crostinis……they perfect combo for a summer lunch. Everything was so fresh and colorful. This salad is a winner and it’s very easy to make!
Hey Kelly,
Great idea to pair with the crostini, thanks for making this salad:) Have a great weekend! xx
What a wonderful salad! All the flavors compliment each other and it’s an explosive of flavor! The tahini dressing used in this is a must! I can see using this on other salads as well.
I didn’t have time to go to buy blood oranges or cara cara, so I used mandarins and they worked really well!
Hi Karen,
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan
This was so delicious ?
Hi Anne,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Absolutely love this salad! I would recommend regular oranges because they are a little sweeter than the blood oranges I used, but I am very satisfied with the flavors the blood oranges brought. I also increased the amount of oranges because mine were small and who doesn’t love extra stuff in their salad? Two thumbs up!
Hey Autumn,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Disappointed. The salad is nice but the dressing was lacking in flavor and I prepared it exactly as directed. It was thick and flavorless. Usually I find this site to have flavorful recipes. Oh well.
Hey Kim,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
This recipe is absolutely delicious! I’ve made it about a dozen times at this point and it’s always so good. I subbed Parmesan cheese once when I didn’t have feta and it was really good. I also don’t put chives in the dressing because I never really have that at home. Just make sure you mix your tahihi really well before using!
Hey Vivian,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Thanks for the great recipe, I love this salad!!!
Hey Joe,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Your recipes are beautiful! Would you kindly consider also posting the nutritional information for your recipes? Many are on special diets and this information really is critical.
Hey Cathy,
Thanks so much, so sorry but at this time I am only able to provide the estimated calorie count for recipes. Please let me know if you have any other questions! xTieghan
This salad is delicious! I make the vinaigrette the day before. It tastes so much better that way! I don’t use processed orange juice si I just use the juice from an extra Cara Cara orange and a little extra vinegar. It’s great on other things too! Took some leftovers from the fridge, sautéed some onion, garlic, halved cherry tomatoes, shiitake mushrooms and chopped swiss chard, then I tossed in some leftover quinoa. I topped it with some micro greens and some leftover vinaigrette and it was fantastic!
Hey Tammy,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
I’m a bit obsessed with all of your recipes right now, and this was the very first one I made. It did not disappoint! We started doing “Salad Mondays” this winter and are trying to come up with a good variety from week to week. This was perfect! The oranges made it so fresh and delicious (especially in the middle of winter), and my younger daughter especially loved the vinaigrette. Thanks for sharing!
Hey Nancy,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
This will be a regular on our salad rotation. Very pretty and delicious. Wonder how the dressing would be with the addition of a tsp of dijon mustard. Will try swapping the honey with maple syrup next time. Love your recipes!
Thank you Stacey! I am so happy you have been enjoying my recipes! xTieghan
Hi! What is the serving size?
Love this. I grill a chicken breast with left over marinade/salad dressing and throw on top.
Ooo yum! I hope you love this recipe if you get a chance to try it!! xTieghan
Thanks for the awesome recipe! My oven is broken – any alternatives to toasting the walnuts?
Hi Andy,
You could toast them in a skillet on the stove. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight! Loved it so much! Added forbidden rice to make it more of a grain bowl/full meal for dinner.
Love that!! Thank you Heather! xTieghan
Yummmmmmm!
Made this for dinner tonight. I had a few substitutions b/c shelter in place – no feta, only half the honeyed walnuts, 1T minced red onion instead of chives in dressing, and spinach instead of arugula. Also, I only used maybe 1/4 or 1/3 of the dressing, so now I don’t have to dirty up the kitchen as much when I make my next salads.
My 3 year old ate an entire bowl of this. I repeat… This recipe got my 3 year old to eat almost 2 cups of kale. Tieghan, you are a magician. Thank you for sharing your amazing work ?
It’s pretty, it’s delicious, it’s a feel good in your body lighter-but-dang-tasty meal, esp if you add some plain protein to it. Highly recommend.
Hi Diane! I am so glad this still turned out so well for you! Also, YES! That is the best when they don’t even know they’re eating it haha. I hope you are all doing well! xTieghan