This rainbow citrus salad is wonderfully crunchy and packed with bright, balanced flavors. Blood oranges, red cabbage, spinach, avocado and a sesame vinaigrette combine to create a vibrant, beautiful bowl.
Bright, crunchy salads are the perfect antidote to winter blues — and this one delivers on texture, flavor and visual appeal.
This salad is loaded with ingredients that taste great together. Serve it as a main dish, a side, or bring it to a gathering — it’s beautiful on the table and satisfying to eat. Add your favorite protein if you like; shrimp or salmon pair especially well.
The mix of bright citrus and crunchy vegetables is elevated by a sesame vinaigrette. When the vinaigrette meets the ingredients, the flavors become more cohesive and the textures shine.
This recipe is inspired by the Miami salad from Kaya, known for vibrant, fruit-forward salads with plenty of crunch. The base here is thinly sliced red cabbage — unconventional, but it works beautifully when dressed briefly so the cabbage softens slightly while keeping its crisp bite.
When marinated with the vinaigrette for a few minutes, the red cabbage loses some of its coarse edge and becomes perfect in salads, similar to massaged kale.
While Kaya uses regular oranges, seasonal blood oranges are a beautiful choice here — sweet, colorful and visually striking.
Here’s what goes into this rainbow citrus crunch salad to give it bright flavor and excellent texture:
- Thinly sliced red cabbage
- Baby spinach and/or arugula
- Cherry tomatoes
- Chopped cucumber
- Blood oranges (or other sweet oranges)
- Avocado
- Sliced jalapeño (optional)
- Goat cheese
- Roasted, salted pepitas
- Toasted sesame seeds
- A sesame vinaigrette
The spinach and arugula add body and a bit more chew, which helps make the salad filling. Tomatoes, cucumber and oranges are straightforward — chop to your preferred size. Avocado can be sliced or cubed; both work well.
Blood oranges are a favorite for their color and sweetness, but navel oranges, cara cara or pre-segmented mandarin slices are fine substitutes.
Jalapeños are optional. If you want a hint of heat but also easy control, slice them into rounds so guests can see and avoid them if desired.
Use larger chunks of goat cheese for creamy pockets of flavor, and keep some crumbles for even distribution. Roasted pepitas and sesame seeds add a toasty crunch that complements the cabbage and citrus.
The sesame vinaigrette brings everything together. I use toasted sesame oil with avocado oil, a squeeze of lime, a touch of honey and a pinch of salt and pepper — it’s simple and delicious.
This salad keeps well when prepped ahead, though avocado is best added just before serving. Store the dressing separately and toss right before eating. It also pairs nicely with grilled shrimp or baked salmon for a heartier meal.
Definitely a winner for bright flavor, texture and color.
Rainbow Citrus Crunch Salad
Rainbow Citrus Crunch Salad
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Ingredients
- ½ head red cabbage, thinly sliced (about 4 cups)
- 6 ounces spinach and arugula mix
- 2 blood oranges, segmented
- 1 avocado, chopped or sliced
- 1 cup cherry tomatoes, chopped
- 1 seedless cucumber, chopped
- 1 jalapeño pepper, sliced (optional)
- 4 ounces goat cheese, crumbled
- ¼ cup roasted, salted pepitas
- 1 tablespoon toasted sesame seeds
Sesame Vinaigrette
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- kosher salt and pepper, to taste
- ⅓ cup avocado oil
- 2 tablespoons toasted sesame oil
Instructions
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Place the thinly sliced cabbage in a large bowl. Drizzle 1 to 2 tablespoons of the sesame vinaigrette over the cabbage and toss to coat. Let it sit for about 5 minutes to soften slightly.
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Add the spinach and arugula to the cabbage and toss well with tongs so the dressing spreads onto the greens. Do not add additional dressing yet.
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Toss in the tomatoes, orange segments, cucumber, avocado and jalapeño. Gently combine, then sprinkle the goat cheese and pepitas on top. Drizzle more dressing if desired and finish with toasted sesame seeds. Serve immediately.
Sesame Vinaigrette
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Whisk together lime juice and honey with a big pinch of salt and pepper. Whisk in the avocado oil and toasted sesame oil until emulsified. Taste and adjust seasoning as needed.
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Look at that color!