15-Minute Fresh Citrus Spinach Salad
A vibrant salad combining tender baby spinach and romaine with sweet orange segments, creamy avocado cubes, and tart dried cranberries. The homemade citrus vinaigrette balances fresh orange and lemon juices with champagne vinegar and Dijon mustard for a bright, tangy flavor that complements the fresh ingredients. Perfect as a light lunch, elegant side dish for dinner parties, or refreshing starter. The combination of textures from crisp greens, buttery avocado, and chewy cranberries creates visual appeal and satisfying contrast in every bite.
Ingredients
- 5 cups salad greens, baby spinach and baby romaine
- 2 oranges, cut into segments
- 1 avocados, cubed
- ¼ cup dried cranberries
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegarwhite wine vinegar1:1dietary
mild flavor change
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ¼ cup vegetable oil
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Add greens to a serving bowl
- 2
Arrange oranges and avocados over the greens and sprinkle with dried cranberries
- 3
Whisk together orange juice, lemon juice, champagne vinegar, sugar, and Dijon mustard
- 4
Slowly drizzle in oil while whisking continuously
- 5
Check for seasoning and add salt and pepper to taste
- 6
Either toss salad with dressing before serving or pass undressed salad with dressing
Tips
Toss avocado cubes gently with vinaigrette if cutting ahead to prevent browning
Add avocados right before serving for best texture and appearance
Pass dressing separately to keep greens crisp if not serving immediately
Good to Know
refrigerate dressed salad up to 2 hours, undressed up to 4 hours
prepare vinaigrette and cut oranges up to 1 day ahead, cut avocados just before serving
serve immediately after dressing or pass dressing separately
Common Mistakes
cut avocados just before serving to avoid browning
whisk oil slowly into vinaigrette to avoid separation
taste and adjust seasoning before serving
Substitutions
FAQ
Can I make this salad ahead of time?
Prepare the vinaigrette and cut oranges up to a day ahead. Add avocados and dress the salad just before serving to maintain freshness and prevent the greens from wilting.
What can I substitute for champagne vinegar?
White wine vinegar works well as a substitute with similar acidity and mild flavor. Apple cider vinegar or rice vinegar can also work but will change the flavor profile slightly.
How long will leftover salad keep?
Dressed salad should be eaten within 2 hours as the greens will wilt. Store undressed components separately in the refrigerator for up to 2 days and assemble when ready to serve.