Spinach & Orange Power Salad
A vibrant, refreshing salad that combines crisp baby spinach with juicy orange segments and a zesty homemade citrus dressing. The sweetness of fresh oranges balances perfectly with the earthy greens, while toasted nuts add a satisfying crunch. Ready in 15 minutes, it's a beautiful side or a light, energizing lunch.
For 4 servings
- prep · ~5 min
Segment the oranges.
1.Slice off the top and bottom of each orange to create a flat base.2.Following the curve of the fruit, cut away the peel and white pith from top to bottom.3.Hold the peeled orange over a small bowl and cut between membranes to release segments.4.Squeeze the remaining membranes to extract all juice for the dressing.TIPCatch every drop of juice in the bowl — it's the base of your dressing. - prep · ~3 min
Toast the almonds.
1.Place sliced almonds in a dry skillet over medium-low heat.2.Toast for 2 to 3 minutes, shaking the pan frequently, until golden and fragrant.3.Immediately transfer to a plate to stop the cooking.TIPAlmonds burn fast once they start browning — don't walk away. - mix · ~1 min
Whisk the dressing.
1.In the small bowl with the reserved orange juice, add olive oil, lemon juice, salt, and black pepper.2.Whisk vigorously until the dressing is emulsified and slightly thickened. - assemble · ~1 min
Assemble the salad.
1.Place the baby spinach in a large salad bowl.2.Scatter the thinly sliced red onion over the greens.3.Arrange the orange segments on top.4.Drizzle the dressing evenly over the salad.TIPDress the salad just before serving so the spinach stays crisp. - garnish · ~1 min
Finish and serve.
Sprinkle the toasted almonds over the dressed salad. Toss gently at the table and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach thoroughly after washing — excess water dilutes the dressing and makes greens soggy.
- 2Segment oranges over a bowl to capture all juice; reserve it for a brighter, fruit-forward dressing.
- 3Toast almonds in a dry pan and watch closely — they turn from golden to burnt in seconds.
- 4Slice red onion paper-thin (use a mandoline if possible) so its bite softens without overpowering the salad.
- 5Toss salad with dressing only at serving time to keep spinach crisp and vibrant.
- 6If prepping ahead, store undressed greens, oranges, and onions separately; add almonds and dressing just before eating.
Adapt it for your goals.
High-protein
Add 150g of grilled chicken breast or 100g of crumbled feta cheese to turn this side salad into a satisfying protein-packed main course.
veganVegan
This recipe is already vegan — simply ensure the almonds are not coated with any butter or honey. Replace lemon juice with extra orange juice for a sweeter dressing.
grain bowlGrain bowl
Add 1 cup of cooked quinoa or farro to the base for a heartier meal that still stays light and refreshing.
nut freeNut-free
Swap toasted almonds for sunflower seeds or pumpkin seeds to maintain crunch without the allergen.
Why this is on our healthy list.
Rich in Vitamin C
Fresh oranges and lemon juice deliver a powerful dose of immune-supporting vitamin C in every serving.
Heart-Healthy Fats
Extra virgin olive oil and almonds provide unsaturated fats that support cardiovascular health.
High in Dietary Fiber
Baby spinach and almonds contribute fiber for healthy digestion and steady energy release.
Low in Calories
This salad is naturally light and low-calorie, making it an excellent choice for weight-conscious meals.
Frequently asked questions
Yes, prep all components separately (spinach, oranges, sliced onion, dressing) and store in airtight containers. Toss just before serving to keep greens crisp.
