Chestnut Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with color, this spinach salad hits every note — tender greens, juicy citrus, a little crunch, and a dressing with genuine depth. The homemade vinaigrette comes together in minutes by whisking olive oil, fresh orange juice, apple cider vinegar, honey, grated ginger, and a touch of turmeric into something that tastes far more complex than the effort involved. Mandarin oranges bring a sweet, mellow citrus punch that plays beautifully against the sharpness of thinly sliced red onion, while dry-roasted almonds add that satisfying crunch in every bite. For anyone navigating tree nut concerns around chestnuts specifically, this salad leans on almonds as its only nut — clean, straightforward, and easy to verify at the store. Torn fresh mint scattered over the top is optional, but it adds a cool, herby finish that makes the whole bowl feel a little more special. 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 vibrant 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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