Legume Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with contrasting textures, this salad brings together tender baby spinach, juicy mandarin oranges, crunchy dry-roasted almonds, and paper-thin slices of red onion for a bowl that feels genuinely exciting. The homemade dressing is where things get really interesting — a quick whisk of olive oil, fresh orange juice, apple cider vinegar, honey, grated ginger, and a touch of turmeric creates something citrusy, warm, and a little complex all at once. For anyone avoiding legumes, salads can sometimes feel like a minefield of hidden chickpeas, edamame, or bean-based dressings lurking in store-bought options — this one is completely clear of all that. Every single ingredient here is straightforward and easy to verify, so you can toss it together with total confidence. The torn mint leaves at the end are optional but genuinely worth it, adding a cool, herby lift that makes the whole thing feel a little more special. This comes together in just a few minutes and is the kind of salad that disappears fast, so you may want to double the batch.
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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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