This citrus avocado salad features oranges, avocado, goat cheese, beets, hazelnuts, and fresh mint…all tossed in a zesty Dijon olive oil dressing. Ready in 20 minutes. Fresh, flavorful, and perfect for fall or winter.

Why You’ll Love This Citrus Avocado Salad

Great salads are all about balancing flavors, textures, and colors. Here are some pro tips I kept in mind when building this one:

• Texture: Combine creamy, crunchy, and juicy components to keep your salad exciting.
• Flavor: Sweet, acidic, tangy, earthy, and rich flavors should play off one another.
• Dressing: Don’t overdress your greens. Since we’re using tender baby spinach, a light olive oil–based dressing ties the salad together without weighing it down. Plus, the salad ingredients are flavorful enough that the dressing should enhance rather than dominate.
• Fresh herbs: Don’t underestimate their power in salads. They’re the secret ingredient that instantly elevates your dish.

A Closer Look at the Ingredients

• Baby spinach: For the base of this citrus avocado salad, I like to use pre-washed baby spinach.
  Substitution options: arugula (for a stronger base), butterhead lettuce, or lamb’s lettuce.
• Orange: I like to use a navel orange for this recipe, as it is sweet, seedless, and mildly acidic. If you are using a smaller type of orange (tangerine, clementine, etc.), use more than one.
  Substitution options: your favorite citrus fruit.
• Avocado: Choose a ripe avocado; it should yield slightly to gentle pressure without leaving indentations.
• Beet: For convenience, I use pre-cooked, vacuum-packed beets. Prefer fresh? Cook and cool your beet before slicing.
• Goat cheese: You can use pre-crumbled goat cheese or chop a block of fresh, creamy goat cheese. The Vermont Creamery brand is a reliable choice. I recommend a mild variety – nothing aged or rind-covered, which can overpower the dish.
  Substitution option: feta.
• Hazelnuts: Toasting is key to bring out their warm, buttery flavor and irresistible aroma. Their crunchy texture contrasts beautifully with the creamy avocado and soft goat cheese, making each bite more exciting.
  Substitution option: pistachios.
• Fresh mint: A handful of roughly torn mint leaves adds an aromatic, herbal pop that brightens every bite.
• Dijon mustard, olive oil, salt, and pepper: These come together to make a simple, fresh dressing that lets the salad ingredients shine. You can use Dijon mustard with or without grains, depending on what you have on hand.
  

Preparing this Citrus Avocado Salad (Plus Tips and Tricks)

Toast the Hazelnuts

Start by toasting the hazelnuts to enhance their flavor.

• Oven method: Spread them in a single layer on a baking sheet and toast at 350°F (175°C) on the middle rack of your oven for 10–15 minutes, stirring halfway through.
• Stovetop method: Toast in a dry skillet over medium heat for 5–7 minutes, shaking the pan often.

Keep a close eye on the hazelnuts to prevent burning. You’ll know the nuts are ready when they smell fragrant and their color has darkened slightly. Let them cool, then roughly chop with a knife or crush lightly with a mortar and pestle.

Prep the Fruits & Veggies

If you’re using the oven method to toast your hazelnuts, you can do this step while your oven is pre-heating and your nuts are cooking.

Slice or dice the orange, avocado, and beet. Go for thin slices if you want an elegant presentation, or bite-sized pieces for easy eating. Roughly chop or tear the mint leaves. If using a goat cheese block, crumble it gently with a knife or your fingers.

Make the Dressing

In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper. Start with less mustard and taste as you go. Add a 1-2 teaspoons of cold water to help the dressing emulsify.

Assemble the Salad

In a large serving bowl, layer the spinach, orange, avocado, beet, goat cheese, hazelnuts, and mint. Drizzle with the dressing just before serving. Enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

If you liked this recipe, be sure to try my refreshing Strawberry Salad with avocado, cucumber, mint, almonds, feta, and arugula!