Cashew 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 just a bowl and a whisk. Juicy mandarin oranges bring a natural sweetness that plays beautifully against the peppery spinach and the satisfying crunch of dry-roasted almonds. The homemade dressing — built from olive oil, fresh orange juice, apple cider vinegar, honey, and a hint of ginger and turmeric — is zingy, golden, and miles better than anything from a bottle. Thinly sliced red onion adds a subtle bite that ties everything together, and a handful of torn fresh mint lifts the whole bowl into something that feels genuinely special. For anyone navigating tree nut concerns around cashews specifically, this salad leans on almonds for its crunch, so you get all the texture and richness without the ingredient you're avoiding. Toss it right before serving so the spinach stays crisp and the dressing coats every leaf evenly. It works as a light lunch on its own or as a stunning side alongside grilled chicken or fish.
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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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