Halve the cherry tomatoes, thinly slice the orange bell pepper and red onion, grate the carrot, peel and segment the mandarin oranges if using fresh, and slice the avocado just before assembly to prevent browning. Add the tomatoes, bell pepper, carrot, mandarin segments, and red onion to the bowl with the greens, leaving the avocado aside for last.

Toast nuts & seeds

In a small dry skillet over medium heat, add the sliced almonds and pepitas. Stir frequently for 2–4 minutes until they are fragrant and lightly golden. Remove from heat and transfer to a small plate to cool.

Make dressing

In a small bowl or mason jar combine orange juice, lemon juice, honey, Dijon mustard, white wine vinegar, salt, and pepper. Whisk until honey dissolves. Slowly whisk in the olive oil (or shake in the jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a little extra honey or lemon to balance sweetness and acidity.

Assemble salad

Drizzle about half of the dressing over the salad bowl and gently toss to coat the greens and vegetables evenly. Add the sliced avocado on top, then sprinkle toasted almonds, pepitas, and crumbled feta or goat cheese across the salad.

If desired, add microgreens or basil leaves and orange zest as a finishing garnish. Serve the remaining dressing on the side in case diners want more.

Serve

Divide the salad among 4 plates or serve family-style. Serve immediately so the greens stay crisp and the avocado remains fresh.