Cinnamon Free Spinach Mandarin Almond Salad
Bright, fresh, and packed with contrasting textures, this spinach salad is the kind of dish that looks impressive but comes together in minutes. Juicy mandarin oranges bring natural sweetness, while dry-roasted almonds add a satisfying crunch and thinly sliced red onion gives just enough bite to keep things interesting. The homemade dressing is where this recipe really shines — olive oil, fresh orange juice, apple cider vinegar, honey, ginger, and turmeric create a vibrant vinaigrette that's warm and citrusy without relying on any spice blends that might sneak in unwanted ingredients. For anyone navigating cinnamon sensitivities, store-bought dressings and spice mixes are often a minefield, but every single component here is straightforward and easy to verify. Toss everything together right before serving so the spinach stays crisp and the almonds keep their crunch. A handful of torn fresh mint on top is optional but genuinely elevates the whole bowl with a cool, herby finish.
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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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