Peanut Free Spinach Mandarin Almond Salad
This vibrant salad is a beautiful collision of sweet, savory, and bright — tender baby spinach piled with juicy mandarin oranges, crunchy dry-roasted almonds, and paper-thin slices of red onion. The homemade dressing is where things really shine: a citrusy blend of fresh orange juice, apple cider vinegar, honey, and a touch of ginger and turmeric that feels fresh and a little unexpected. Everything comes together in minutes with just a whisk and a toss, making it an effortless choice for weeknight dinners or a crowd-pleasing potluck contribution. For anyone navigating peanut concerns, this salad is naturally built around almonds and whole, easy-to-verify ingredients — no hidden legumes or mystery oils to worry about. The torn mint leaves scattered over the top are optional, but they add a cool herbal lift that takes the whole bowl up a notch. Serve it immediately after dressing so the spinach stays crisp and the oranges keep their bright, juicy pop.
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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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