Brazil Nut Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with color, this spinach salad is the kind of dish that looks like it came from a restaurant but comes together in minutes with zero fuss. Juicy mandarin oranges bring a burst of sweetness that plays beautifully against the peppery baby spinach, while dry-roasted almonds add 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 lively and a little unexpected. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden tree nut blends or mystery additives that can make store-bought dressings a gamble. Thinly sliced red onion adds a gentle bite that ties everything together, and a handful of torn fresh mint leaves takes the whole bowl somewhere almost tropical. Toss it right before serving so the spinach stays crisp and the dressing coats every leaf evenly. It's an effortless crowd-pleaser that works as a light lunch or a stunning side at any table.
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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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