How do I keep the sliced red onion from being too sharp?

Soak the thinly sliced red onion in ice water for 10 minutes before adding to the salad — this mellows its bite while keeping it crisp.

Why does the recipe say to serve immediately after adding dressing?

Dressed spinach wilts quickly and becomes soggy. If prepping ahead, keep dressing separate and toss just before serving.

Can I toast the almonds in advance to save time?

Absolutely — toasted almonds keep well in an airtight container at room temperature for up to 3 days. Just cool completely before storing.

What can I use instead of white wine vinegar for the vinaigrette?

Substitute with apple cider vinegar or champagne vinegar for a similar acidity level that won't overpower the tangerine.

Is it necessary to remove the white pith from the tangerine segments?

Yes, the pith is bitter. Removing it yields sweet, tender segments that blend seamlessly with the spinach and dressing.

Home / Recipes / american / Spinach Salad with Tangerine & Almonds

americanEasyvegetariangluten freedairy freesoy free

Spinach Salad with Tangerine & Almonds

RATING

0.0/5

TASTE SCORE

8/10

Fresh baby spinach tossed with juicy tangerine segments, crunchy toasted almonds, and thinly sliced red onion, all brought together with a bright citrus vinaigrette. This refreshing salad comes together in 15 minutes and works beautifully as a light lunch or elegant side dish.

PREP

15m

COOK

SERVES

1 CUP

203 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Toast the almonds.
Place sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Remove from heat and set aside to cool.
TIPWatch carefully — almonds go from toasted to burnt in seconds.
prep · ~5 min
Segment the tangerines.
1.Slice off the top and bottom of each tangerine to expose the flesh.
2.Cut away the peel and white pith, following the curve of the fruit.
3.Hold the peeled fruit over a small bowl and cut between membranes to release segments.
4.Squeeze the remaining membranes over the bowl to collect juice for the dressing.
mix · ~1 min
Whisk the citrus vinaigrette.
1.In a small bowl, combine the reserved tangerine juice, olive oil, white wine vinegar, and honey.
2.Add salt and black pepper.
3.Whisk until emulsified and well combined.
assemble · ~1 min
Assemble the salad.
1.Place the baby spinach in a large salad bowl.
2.Add the tangerine segments and thinly sliced red onion.
3.Drizzle with the vinaigrette and toss gently to coat.
garnish
Top with toasted almonds and serve.
Scatter the cooled toasted almonds over the salad and serve immediately.

PRO TIPS

What to keep in mind.

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

1
Toast almonds in a dry pan over medium heat, stirring constantly, until golden and fragrant — about 2 minutes.
2
Remove tangerine membranes completely for a more pleasant texture and to avoid bitterness in the salad.
3
Collect the juice from the squeezed tangerine membranes to use in the vinaigrette for maximum citrus flavor.
4
Pat spinach thoroughly dry so the vinaigrette clings to the leaves instead of pooling at the bottom.
5
Slice red onion paper-thin — use a mandoline if available — for a milder bite that won't overpower the salad.
6
Toss the salad gently with your hands to evenly coat the leaves without bruising the tangerine segments.
7
Add almonds just before serving to keep them crunchy; the salad does not store well once dressed.