Everything Spiced Salad

Christine Ma
by Christine Ma
4 servings
30 min

Lately, I have been topping all my salads with fresh orange and absolutely loving it. With the citrus season in full effect, oranges are incredibly juicy and sweet right now making them the perfect salad topping. The other day I threw together some ingredients and ended up with one amazing lunch. Thus, I had to recreate it and share it with you all today. Here is my latest salad: everything spiced salad with fresh orange, avocado, everything spiced croutons, pesto cannellini beans all with an orange honey mustard vinaigrette. I promise you, this combination is insanely delicious. Fresh citrus with savory spices, herby beans with a hint of parmesan, and creamy avocado, you can't go wrong with that!




Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
Orange honey mustard vinaigrette
  • ¼ cup fresh orange juice
  • 1 tsp orange zest
  • 2 tbsp sherry vinegar
  • 2 tbsp honey
  • 1 ½ tbsp dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup olive oil
Croutons
  • 2 cups day-old brioche bread, cut into ¾ inch cubes
  • 2 tbsp olive oil
  • 1 tbsp everything bagel spice
  • ½ tsp salt
Pesto cannellini beans
  • 14 ounces cannellini beans, drained and rinsed
  • 1 tbsp olive oil
  • ¼ cup pesto
  • juice of ½ lemon
  • salt and pepper
Remaining ingredients
  • 8 cups salad greens
  • 2 oranges, peeled, sliced
  • 2 avocadoes, pit removed, cut into chunks
  • extra everything bagel spice
Instructions

Make the salad dressing by blending together ¼ cup fresh orange juice, 1 tsp orange zest, 2 tbsp sherry vinegar, 2 tbsp honey, 1 ½ tbsp dijon mustard, ½ tsp salt, and ¼ tsp black pepper. With the blender running, slowly drizzle ½ cup olive oil until slightly thickened and smooth. Set aside.
Preheat oven to 400 degrees F.
Toss 2 cups brioche with 2 tbsp olive oil, 1 tbsp everything spice, and ½ tsp salt. Spread on a baking sheet in one even layer and bake until golden brown, about 7-8 minutes. Remove from heat and let cool completely.
Heat 1 tbsp olive oil in a saute pan over medium heat. Add the cannellini beans and saute until warmed, about 3 minutes. Add ¼ cup pesto, the juice of ½ lemon, and season with salt and pepper. Toss to coat and remove from heat.
Assemble the salads. Portion the salad greens into 4 bowls and top with orange slices, avocado chunks, everything spiced croutons, pesto beans, and orange sherry vinaigrette. Sprinkle extra everything spice on top. Serve immediately.
Christine Ma
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