Spinach Salad with Orange & Almonds
This vibrant Spinach Salad with Orange & Almonds is a refreshing and balanced light lunch, featuring sweet orange segments, crisp baby spinach, and crunchy toasted almonds, all brought together with a zesty lemon vinaigrette.
For 2 servings
If your almonds are not pre-toasted, gently toast the slivered almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Transfer to a plate to cool completely.
Carefully peel the orange, ensuring all white pith is removed. Working over a small bowl to catch any juices, use a small paring knife to cut along the membranes to release individual orange segments. Discard the membranes.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), sea salt, and black pepper until the dressing is well emulsified. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the baby spinach and the prepared orange segments.
Just before serving, pour the prepared vinaigrette over the spinach and orange mixture. Toss gently to coat all ingredients evenly.
Divide the salad between two plates and sprinkle generously with the cooled, toasted slivered almonds. Serve immediately for best texture and flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To easily segment an orange (supreming), first cut off the top and bottom. Then, stand the orange on one end and slice downwards, following the curve of the fruit, to remove the peel and pith. Finally, cut between the membranes to release the segments.
- 2Always dress salads just before serving to prevent the greens from wilting and becoming soggy. If preparing ahead, keep the dressing separate and add it right before eating.
- 3For perfectly toasted almonds, use a dry skillet over medium-low heat and watch them closely. They can go from golden to burnt very quickly. Shake the pan frequently for even toasting.
- 4Adjust the sweetness and tang of the vinaigrette to your preference. A little more honey can balance extra tartness, while a squeeze more lemon juice can brighten the flavors.
Adapt it for your goals.
Add Protein
Boost the protein content by adding grilled chicken breast, cooked shrimp, crumbled goat cheese, or a handful of chickpeas.
Different Nuts/SeedsDifferent Nuts/Seeds
Substitute walnuts, pecans, or pumpkin seeds for almonds. Ensure they are toasted for maximum flavor and crunch.
Flavor BoostersFlavor Boosters
Introduce thinly sliced red onion for a sharper bite, or a sprinkle of dried cranberries or pomegranate seeds for extra sweetness and chewiness.
Why this is on our healthy list.
Rich in Vitamin C
Oranges are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Nutrient-Dense Greens
Baby spinach provides a wealth of vitamins (K, A, C, folate) and minerals (iron, magnesium), essential for bone health, vision, and energy.
Healthy Fats & Fiber
Almonds contribute healthy monounsaturated fats, protein, and dietary fiber, promoting satiety and supporting heart health.
Frequently asked questions
You can prepare the orange segments, toast the almonds, and make the vinaigrette a day in advance. Store each component separately. Assemble and dress the salad just before serving to keep the spinach fresh and crisp.
