Tangerine & Spinach Salad
A bright, refreshing salad that pairs sweet, juicy tangerine segments with tender baby spinach. Tossed with thinly sliced red onion and a simple honey-citrus vinaigrette, it comes together in minutes. The peppery crunch of toasted walnuts adds just the right contrast to this vibrant side dish.
For 4 servings
- prep · ~3 min
Toast the walnuts.
Place chopped walnuts in a dry small skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and lightly browned, about 2 to 3 minutes. Transfer to a plate and let cool.
TIPWatch closely — nuts go from toasted to burnt in seconds. - prep · ~7 min
Segment the tangerines.
1.Slice off the top and bottom of each tangerine to create flat ends.2.Stand the fruit on one end and cut away the peel and white pith, following the curve.3.Hold the peeled fruit over a bowl and cut between membranes to release segments.4.Squeeze the leftover membrane into the bowl to collect juice. - mix · ~2 min
Make the honey-citrus vinaigrette.
1.In a small bowl, whisk together 2 tablespoons tangerine juice and honey until dissolved.2.Slowly drizzle in olive oil, whisking continuously, until emulsified.3.Season with a pinch of salt and a pinch of black pepper. Whisk again. - assemble · ~2 min
Assemble the salad.
1.Place baby spinach in a large salad bowl.2.Scatter tangerine segments across the spinach.3.Add the thinly sliced red onion.4.Drizzle the vinaigrette over the salad and toss gently to coat evenly.TIPUse your (clean) hands for the gentlest toss — it distributes the dressing without bruising the leaves. - garnish
Top with toasted walnuts 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 spinach thoroughly after washing—excess water will dilute the dressing and make leaves soggy.
- 2For the sweetest segments, use tangerines that yield slightly to gentle pressure and smell fragrant.
- 3Toast walnuts in a single layer and shake the pan often; they continue browning from residual heat after removal.
- 4Slice red onion as thinly as possible—use a mandoline if you have one—to keep its bite mild and crisp.
- 5Make the vinaigrette up to 2 days ahead; whisk again just before dressing the salad to re-emulsify.
- 6Toss the salad with your hands for even coating without bruising the delicate spinach leaves.
Adapt it for your goals.
Protein Boost
Add grilled chicken breast slices or crumbled feta cheese to turn this side salad into a satisfying lunch. The salty tang of feta pairs perfectly with the sweet tangerines.
Nut FreeNut-Free
Replace toasted walnuts with roasted pumpkin seeds or sunflower seeds for a nut-allergy-friendly crunch that still provides texture and a savory note.
VeganVegan
Swap honey for maple syrup or agave nectar in the vinaigrette; the salad remains bright and refreshing with no animal products.
Why this is on our healthy list.
Rich in Vitamin C
Tangerine segments and juice provide a substantial dose of vitamin C, which supports immune function and helps the body absorb iron from the spinach.
High in Antioxidants
Baby spinach and tangerines contain antioxidants like beta-carotene and flavonoids that help fight oxidative stress in the body.
Heart-Healthy Fats
Walnuts and olive oil contribute unsaturated fats that support cardiovascular health and help keep you full and satisfied.
Frequently asked questions
Fresh tangerines are recommended for the best texture and flavor. Canned ones are often packed in syrup and lack the juicy brightness needed for this salad.
