Dessert

Spinach Avocado Salad with Oranges Recipe

ByLila Prescott August 19, 2026August 19, 2026

Introduction

This spinach avocado salad is a bright and fresh combination bursting with vibrant colors and flavors. Creamy avocado, sweet oranges, and tangy feta come together with crunchy almonds and dried cranberries for a salad that’s anything but boring. It’s perfect as a side dish for holidays, potlucks, or an easy weeknight dinner.

A white plate holds a fresh salad with four main visible layers: the bottom layer is dark green spinach leaves that cover the plate; above that are bright orange round slices of orange evenly spread around; scattered on top are light green avocado cubes and thin, pale purple slices of red onion; the salad is sprinkled with white crumbles of cheese, small dark red dried cranberries, and thin, light brown almond slices with a subtle red-brown edge. Around the plate on a white marbled surface, there are small white bowls with sliced almonds, dried cranberries, and red onion slices, plus some orange wedges, a wooden bowl of white cheese, and a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For Balsamic Vinaigrette:

1 teaspoon Dijon mustard

1 teaspoon honey
2 tablespoons balsamic vinegar

5 tablespoons extra virgin olive oil
Ground black pepper, to taste

For Salad:

5 ounces baby spinach
2 large navel oranges

2 medium ripe avocados, diced
2 small shallots, or ½ red onion, thinly sliced
⅓ cup crumbled feta or goat cheese

¼ cup sliced almonds (optional)
¼ cup dried cranberries (optional)
Salt and pepper, to taste

Instructions

Step 1: Whisk together the Dijon mustard, honey, balsamic vinegar, olive oil, and ground black pepper until well combined. Set the dressing aside.
Step 2: Place the baby spinach in a large bowl or on a serving platter as the base of your salad.
Step 3: Prepare the oranges by cutting off the top and bottom ends. Stand the orange on one cut end and carefully slice away the peel and pith with a knife, following the curve of the fruit. Slice each orange in half lengthwise, then cut into ½-inch thick half-moons.

Step 4: Arrange the orange slices and diced avocado evenly over the bed of spinach.
Step 5: Scatter the thinly sliced shallots or red onion, crumbled feta or goat cheese, sliced almonds, and dried cranberries on top of the salad.
Step 6: Season with salt and freshly ground black pepper to taste.

Step 7: Drizzle the balsamic vinaigrette over the salad just before serving, or serve it on the side to let guests dress their own portions.

Tips & Variations

Swap navel oranges for blood oranges, Cara Cara oranges, or mandarins for different citrus flavors and colors.
For a dairy-free version, omit the feta cheese and add toasted pumpkin seeds for extra crunch.

If you’re nut-free, skip the almonds or substitute with toasted sunflower seeds.
Add fresh herbs like mint or basil to brighten the flavor even more.
Use goat cheese instead of feta for a creamier, tangier taste.

Storage

Store any leftover salad separately from the dressing in an airtight container in the refrigerator for up to 1 day. To keep the avocado from browning, drizzle it with a little lemon juice before storing. When ready to eat, toss the salad with the vinaigrette again. This salad is best enjoyed fresh for optimal texture and flavor.

How to Serve

A fresh salad is shown on a white plate with a decorative rim, placed on a white marbled surface. The salad has a green base of spinach leaves, topped with bright orange slices arranged around the edges. Scattered diced avocado pieces add a light green color, mixed with thin purple onion slices placed mostly on top. Lightly toasted almond slices are sprinkled all over, along with small chunks of white cheese and dark red dried cranberries. Around the plate, small white bowls hold extra cheese, almond slices, red onion slices, and dried cranberries, with some orange peel pieces on the surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prep the ingredients in advance, but it’s best to assemble and dress the salad right before serving to maintain freshness and prevent the avocado from browning.