Capsaicin Free Spinach Mandarin Almond Salad
This bright, refreshing salad is everything you want when you need something light but genuinely satisfying — tender baby spinach, juicy mandarin oranges, crunchy dry-roasted almonds, and paper-thin slices of red onion all coming together in one beautiful bowl. The homemade dressing is where the magic really happens: a citrusy blend of olive oil, fresh orange juice, apple cider vinegar, and honey, warmed up with a little grated ginger and turmeric for depth without any heat. That's the key win here — so many vibrant, flavor-forward dressings sneak in chili flakes or hot sauce, but this one delivers serious complexity through aromatics and citrus alone. People who avoid capsaicin often find themselves stuck with bland salads, and this one is the total opposite of that. A handful of torn fresh mint leaves scattered over the top at the end adds an herby, cooling finish that makes the whole thing feel a little fancy. It comes together in minutes with no cooking required, which makes it perfect for a weeknight side or a dish you want to bring to a gathering without any stress.
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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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