Beef Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with contrasting textures, this spinach salad is the kind of dish that looks impressive but comes together in minutes. Juicy mandarin oranges bring a burst of sweetness that plays beautifully against the peppery baby spinach, while dry-roasted almonds add a satisfying crunch in every bite. The homemade dressing is where things really shine — a citrusy blend of fresh orange juice, apple cider vinegar, honey, and a hint of ginger and turmeric that feels vibrant and a little unexpected. Thinly sliced red onion adds a subtle sharpness that ties everything together without overpowering the other flavors. A scatter of torn fresh mint leaves at the end is optional, but it lifts the whole bowl to something genuinely special. This is the kind of salad that converts people who claim they don't like salads — no heavy proteins, no complicated prep, just clean, bold ingredients doing exactly what they should.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 2 cans (11 oz each) mandarin oranges, drained
- ½ cup dry-roasted almonds, roughly chopped
- ¼ red onion, very thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, honey, grated ginger, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the baby spinach, drained mandarin oranges, chopped almonds, and sliced red onion to a large salad bowl.
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