The Sunshine Citrus Salad

This is the perfect anytime salad — it brings the vitamins and minerals that boost your mood and gives you that piece of sunshine you need! It’s layered with fresh spinach, roasted broccoli and carrots, vibrant juicy orange slices, a bright and tangy orange vinaigrette, roasted and salted cashews, and a pinch of sea salt sprinkled just right over the top. Tell me that doesn’t sound like something you want right now?!

Citrus Spinach Salad with Roasted Veggies & Orange Vinaigrette

There is nothing like a fresh salad. They hydrate you, bring all those refreshing notes of real goodness, and give your body so many different nutrients from the greens, vegetables, nuts, and yes — even delicious fresh fruits.

Salads are perfect on their own, paired with a protein-rich meal, as a fun side for summer gatherings and parties, and even for breakfast (haha — which is when I made and tested this recipe for all you wonderful people).

I know some people feel a little skeptical about fruit on a savory salad… but it works so well. And here’s the bonus: when you pair citrus (that vitamin C!) with spinach and broccoli, your body absorbs more iron than it would if you ate the greens alone. That’s a smart nutritional win.

This salad is citrus-forward, spinachy in the best way, and packed with texture — crunchy nuts, tender roasted vegetables, and that soft-yet-crisp spinach base soaking up all the flavorful vinaigrette. It’s one of those salads you keep in your back pocket because it pairs with just about anything you can think up or imagine.

If you make it, leave a comment below and let me know what you think — I love hearing from you!

The Health Notes for This Recipe

• 🥬 Vitamin K, Anyone?

  Spinach and broccoli are rich in vitamin K, which supports bone health and healthy blood circulation. Strong bones and a happy heart? Yes, please.

• 💪 Want More Iron?

  Spinach comes in clutch again with that iron, supporting healthy red blood cells that transport oxygen through your body — helping you breathe well, feel energized, and think clearly all day long. And remember, the vitamin C from the oranges helps your body absorb that iron even better!

• 🍊 Vitamin C Boost

  The oranges bring high-quality vitamin C to the salad party — supporting immune health, glowing skin, and enhanced iron absorption from your greens.

• 🌿 Got Fiber?

  Pretty much every plant, green, nut, and fruit in this recipe brings plant-based fiber. That means digestive support and fuel for your beneficial gut bacteria — even after the salad is long gone.

• 🥕 Vitamin A (Beta-Carotene)

  Carrots are loaded with beta-carotene, which supports healthy skin and eyesight. Roasting them lightly keeps their natural sweetness while preserving all that goodness just for you!

• 🫒 Healthy Fats

  Olive oil delivers heart-loving monounsaturated fats and polyphenols with anti-inflammatory benefits. And those cashews? Healthy fats plus a little protein to help keep you full and satisfied. Perfect, right?

• 💧 Hydrate All Day, Baby

  Spinach, oranges, broccoli, and carrots are naturally water-rich foods. That means hydration support in every bite — perfect for those long summer days in the sun.

Just a Good Note!!! This is a perfect recipe for Mediterranean-style cooking and eating. It focuses on healthy fats, lots of fruits and vegetables, smart crunchy nuts, and fresh herbs — creating a low-inflammatory dish that supports your overall health beautifully!

Other Toppings You Can Add

• Crumbled feta cheese — sprinkle over the top for saltiness and creaminess.

• Cubed or sliced avocado — more healthy fats, potassium, fiber, and vitamins. It adds richness without even needing to bring the cheese to the party.

• Slivered almonds — if you can’t have cashews or just prefer almonds, swap them in (or add both!).

• A mix of oranges — try blood oranges, Cara Cara, and navel for gorgeous color and vibrant flavor.

• Extra heat — drizzle a little sriracha over the top so each bite has fresh citrus, a touch of sweetness, and just the right kick.

What to Serve This Salad With

• Turkey burgers — lean protein, tangy cheese like Swiss, whole grain buns, lettuce, and pickles or fresh tomatoes for the right amount of acidity.

• Cottage cheese toast — olive oil–brushed toast topped with cottage cheese, your favorite sauce (maybe sriracha!), and microgreens. Protein-packed and creamy.

• Grilled cheese — your favorite cheese between whole grain bread, dry-pan cooked for a heart-smart option - without all that unwanted butter.

• Chicken sliders — shredded, baked, or grilled chicken on a bun with a delicious sauce.

• Alongside a protein-focused main like steak, grilled chicken, or salmon.

• Alongside a plant-based main like cauliflower steaks, grilled portobello mushrooms, or baked eggplant.

• Or honestly… it really is perfect all by itself.

Ingredients:

Salad Base

• Fresh spinach

• Oranges (navel or Cara Cara), peeled and sliced

Roasted Vegetables

• Fresh broccoli florets

• Carrots, chopped into bite-sized pieces

• Dried oregano

• Garlic powder

• Olive oil, for drizzling and roasting

Toppings

• Roasted and salted cashews, chopped

• Pinch of sea salt

Orange Vinaigrette

• Orange juice

• Olive oil

• Honey

• Apple cider vinegar

• Dried oregano

• Salt

• Black pepper

• Sriracha

How to Make This Citrus Spinach Salad

Step 1: Preheat & Prep

Preheat your oven to 425°F and line a baking sheet with foil. Set it aside so it’s ready to go.

Step 2: Season the Vegetables

In a large bowl, add the broccoli florets and chopped carrots. Drizzle with olive oil and sprinkle in the dried oregano and garlic powder. Toss everything together until the vegetables are evenly coated and glossy.

Step 3: Roast to Perfection

Spread the vegetables onto the prepared baking sheet in an even layer (this helps them roast instead of steam). Bake for 25–30 minutes, or until the edges are lightly crisp and the vegetables are fork-tender — meaning a fork slides through easier.

Remove from the oven and allow them to cool for 5–10 minutes while you prepare the dressing.

Step 4: Whisk the Orange Vinaigrette

In a medium bowl, combine the orange juice, olive oil, honey, apple cider vinegar, dried oregano, salt, black pepper, and sriracha. Whisk until smooth and fully combined. The dressing should look bright, glossy, and lightly emulsified.

Step 5: Build Your Salad

On a large serving plate or bowl, spread the spinach into an even layer to create a fresh, vibrant base.

Spoon the slightly cooled roasted vegetables evenly over the spinach (you don’t want the heat to wilt the greens too quickly). Arrange the orange slices beautifully across the top.

Step 6: Finish & Serve

Drizzle with your desired amount of orange vinaigrette. Sprinkle with chopped cashews and a pinch of sea salt. Serve immediately and enjoy — this salad is vibrant, citrusy, fresh, and packed with texture in every bite.