Description
This vibrant Citrus Salad combines an assortment of fresh oranges, creamy avocado, roasted beets, crunchy pistachios, and tangy goat cheese, all brought together with a zesty honey-Dijon dressing. Perfect for a refreshing starter or a light lunch, this salad bursts with layers of sweet, tart, and savory flavors, highlighting the natural brightness of fresh citrus paired with earthy beets and creamy textures.
Ingredients
Dressing
- 1 orange (zested and juiced, about 1/2 teaspoon zest and 2 tablespoons juice)
- 1 teaspoon Dijon-style mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/16 teaspoon pepper
Salad
- 2 navel oranges (or alternatively 4 clementines)
- 2 tangerines (or tangelos or clementines)
- 2 cara cara oranges
- 2 blood oranges
- 1 cup avocado (about 2 small avocados)
- 1/3 cup coarsely chopped pistachios
- 1/3 cup crumbled goat cheese (or feta, optional)
- 1 handful fresh basil (optional)
- 4 beets
Instructions
- Make Dressing: Zest and juice one orange to obtain about 1/2 teaspoon zest and 2 tablespoons juice. Combine the orange zest and juice with Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper in a jar. Seal the jar and shake well; stir if the honey hasn’t fully blended. Refrigerate the dressing until needed.
- Optionally Prepare Beets: Preheat the oven to 400°F (204°C). Trim the beet greens, leaving the roots intact. Wrap each beet in foil and place them on a baking sheet. Roast for 50–60 minutes or until a knife can easily pierce through the beets. Allow them to cool, then peel off the skins and slice. Toss the beet slices with some of the prepared dressing and refrigerate until assembling the salad.
- Prepare Fruit: For the citrus fruits, cut off the ends, then peel by slicing around each fruit to remove the skin and pith. Slice the peeled citrus into 1/2-inch rounds, removing any seeds, or alternatively peel and segment the fruit if preferred. Peel, pit, and slice the avocados.
- Assemble: On a large serving platter, arrange layers of the citrus slices, roasted beets (if using), and avocado slices. Sprinkle with crumbled goat cheese (or feta), chopped pistachios, and fresh basil leaves if using.
- Dress Salad: Shake the dressing again before use. Drizzle the desired amount of dressing over the salad. To prevent avocado browning, dress and add avocado only to the portions immediately being served. Otherwise, keep the dressing and avocado separate until ready to serve.
Notes
- The beets are optional but add a lovely earthy balance to the sweet citrus and creamy avocado.
- Use a variety of oranges or substitute with clementines or tangelos depending on availability for different flavor profiles.
- The goat cheese can be swapped with feta or omitted altogether for a dairy-free option.
- To keep avocados from browning, add them just before serving and only dress the portions being eaten immediately.
- Store leftover dressing refrigerated and shake well before next use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
