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Citrus Salad

This is our favorite Citrus Salad -- we're combining a medley of oranges, oven-roasted beets, creamy avocado, tangy cheese, and crunchy roasted pistachios. A sweet citrus vinaigrette pulls everything together and adds a nice additional burst of freshness.
Course Salad
Cuisine American
Keyword citrus salad
Prep Time 35 minutes
Total Time 35 minutes
Servings 4 -6 as a side
Calories 295kcal
Author Chelsea
Cost $10.12



  • 2 tablespoons (30g) fresh squeezed navel orange juice + 1/2 teaspoon zest
  • 1 teaspoon (6g) Dijon mustard
  • 2 tablespoons (40g) honey
  • 2 tablespoons (28g) apple cider vinegar
  • 2 tablespoons (28g) extra virgin olive oil
  • Fine sea salt and pepper


  • 4 beets (golden, red, or variety) (or use more citrus instead!)
  • 2 navel oranges,
  • 2 tangelos
  • 2 cara cara oranges
  • 2 blood oranges
  • 2 small Avocados
  • 1/3 cup (48g) crumbled goat or feta cheese (we prefer goat)
  • 1/3 cup (40g) coarsely chopped dry roasted and lightly salted pistachios
  • Optional: handful of fresh basil


  • DRESSING: Add all the dressing ingredients to a wide-mouth mason jar. Season to taste with salt and pepper; I add 1/8 tsp salt and a tiny pinch of pepper). Shake vigorously to combine. (You may need to stir to integrate the honey). Store in the fridge until you're ready to dress the salad.
  • BEETS: Preheat the oven to 400 degrees F. Trim the top of the beets to leave about 1 inch; do not trim the root. Wrap each beet individually in aluminum foil and place them on a sheet pan spaced a few inches apart. Roast them for 50-60 minutes (depending on their size) or until a small sharp knife can easily be inserted in the middle. Unwrap each beet and set aside to cool. Peel the skin off of the beets and then slice. See Note 1. Toss the sliced beets with 1 tablespoon of the dressing, cover, and place in the fridge while preparing the rest of the salad.
  • SUPREME CITRUS & CUT AVOCADOS: Cut the tops and bottoms off each citrus. Placing the citrus on its flat surface, use a very sharp knife to carefully slice the peels off the citrus. Cut the citrus into 1/2-inch thick slices and carefully pop out any seeds. Set aside. Peel, pit, and thinly slice the avocados. 
  • ASSEMBLE: In a large bowl or platter, alternate adding different citrus, sliced beets, and sliced avocado. Top with goat or feta cheese, pistachios (coarsely chop), and fresh basil as desired.
  • DRESSING: Shake the dressing once more and drizzle over salad to desired preference. I like to add most of the dressing and then refresh the salad by adding more as guests dish up. *Only dress and add avocado to what will be eaten that day. This salad doesn't sit well with dressing and the avocados will brown.* If you are making this salad to enjoy throughout the week, I'd recommend preparing all of the ingredients and then storing them all separately and assembling what you will eat.



Note 1: peel and slice the beets on parchment paper to prevent staining the cutting board. Use gloves to avoid staining your hands!


Serving: 1serving | Calories: 295kcal | Carbohydrates: 39g | Protein: 4.7g | Fat: 15.9g | Cholesterol: 1.4mg | Sodium: 86.1mg | Fiber: 8.4g | Sugar: 25.1g