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.

Serves 4

619

Everything Spiced Salad

30 minTotal Time

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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 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 spice

Instructions

1. 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.
2. Preheat oven to 400 degrees F.
3. 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.
4. 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.
5. 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.

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**Helpful tips and common mistakes

This everything spiced salad doesn’t have too many ingredients but every single one shines. There are only two components that need to be cooked: everything spiced croutons and the pesto cannellini beans. Don’t worry! Even these elements are incredibly easy to prepare.

Prepare everything spiced croutons just as you would normal croutons but with the addition of everything spice. I love using brioche but you can swap it out for any bread you prefer. Some of the spices might come off after baking but you can recycle them and top them on your salad later on.

For the cannellini beans, I used store-bought pesto to save some time. Simply warm up the beans and season them with lemon juice, pesto, salt, and pepper.

If you’re making this everything spiced salad during citrus season, go wild with the fruits! Use cara cara oranges, blood orange, navel oranges, or even grapefruit and they would all work beautifully.

Blend together the ingredients for the orange honey mustard dressing, throw together your salad and lunch is ready to be served. I love a little extra everything spice right on top for garnish. Without a doubt, my current favorite salad!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.