Spinach Salad with Orange & Almonds

Name: Spinach Salad with Orange & Almonds
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g baby spinach (washed and dried); 2 pcs orange (large, segmented); 3 tbsp almonds (sliced, toasted); 0.25 pcs red onion (small, thinly sliced); 2 tbsp olive oil (extra virgin); 2 tbsp orange juice (freshly squeezed from segments); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing salad where tender baby spinach meets juicy orange segments and crunchy toasted almonds. Tossed in a simple homemade citrus vinaigrette, this salad balances sweet, tangy, and nutty flavors in every bite. Ready in just 15 minutes, it is the perfect light lunch or elegant side dish.

PREP

15m

COOK

SERVES

1 CUP

151 cal

SERVINGS

INGREDIENTS

For 4 servings

200 gbaby spinach · washed and dried2 pcsorange · large, segmented3 tbspalmonds · sliced, toasted¼ pcsred onion · small, thinly sliced2 tbspolive oil · extra virgin2 tbsporange juice · freshly squeezed from segments1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

151

CALORIES · 1 CUP

Protein3g · 8%

Carbs13g · 34%

Fat11g · 66%

Fiber4g

Sugar8g

Saturated fat1g

Cholesterol0mg

Sodium76mg

Potassium476mg

Phosphorus70mg

How we calculate →

METHOD · 5 STEPS

prep · ~3 min
Toast the almonds.
Place the sliced almonds in a small dry skillet over medium-low heat. Toast for 2 to 3 minutes, shaking the pan occasionally, until lightly golden and fragrant. Transfer immediately to a cool plate to stop the cooking.
TIPAlmonds burn quickly — do not walk away from the pan.
prep · ~5 min
Segment the oranges.
Slice off the top and bottom of each orange to expose the flesh. Stand the orange on one flat end and cut away the peel and white pith, following the curve of the fruit. Hold the peeled orange over a small bowl and cut between the membranes to release clean segments. Squeeze the remaining membranes into the bowl to collect 2 tablespoons of juice for the dressing.
mix · ~1 min
Make the citrus vinaigrette.
In a small bowl, whisk together the orange juice, lemon juice, olive oil, salt, and black pepper until well combined and slightly emulsified.
mix · ~1 min
Toss the salad.
Place the baby spinach in a large serving bowl. Add the thinly sliced red onion and orange segments. Drizzle with the vinaigrette and gently toss everything together until the spinach is evenly coated.
TIPUse your hands or two large spoons and toss lightly — delicate spinach bruises easily.
garnish
Top with toasted almonds and serve immediately.
Scatter the toasted sliced almonds over the top of the salad. Serve right away while the spinach is crisp and the almonds are crunchy.
TIPDo not toss almonds in advance — they will soften from the dressing.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make sure the spinach is thoroughly dried after washing so the dressing clings properly.
2
Toast the almonds in a single layer and watch them closely—they turn from golden to burnt very quickly.
3
Segment the oranges over a bowl to catch the juice, then use that juice in the dressing for maximum flavor.
4
Toss the salad gently with your hands to avoid bruising the delicate baby spinach leaves.
5
Add the toasted almonds just before serving so they stay crunchy—they soften quickly if mixed with dressing.
6
For best texture, serve the salad immediately after tossing while the spinach is still crisp and bright.
7
You can prep the orange segments and vinaigrette up to a day ahead; store them separately in the fridge.