Breastfeeding Friendly Spinach Mandarin Almond Salad
Bright, fresh, and loaded with nutrients, this vibrant salad is exactly the kind of meal that feels effortless to pull together while still delivering serious flavor. Baby spinach brings a hefty dose of iron and folate — two nutrients that matter a lot during the postpartum period — while sweet mandarin oranges add a juicy pop that makes every bite feel like a treat. The dry-roasted almonds give satisfying crunch and a boost of healthy fats and calcium, both of which support milk production and overall recovery. What really ties everything together is the homemade dressing: a zippy blend of olive oil, fresh orange juice, apple cider vinegar, honey, ginger, and turmeric that comes together in minutes and tastes far more impressive than the effort involved. The ginger and turmeric are a thoughtful touch, offering gentle anti-inflammatory properties that many new moms appreciate. Toss in some torn fresh mint leaves before serving and you've got a salad that looks gorgeous on the table without requiring any cooking at all. It's the kind of recipe you'll come back to again and again when you need something nourishing, fast, and genuinely delicious.
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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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