Pescatarian Spinach Mandarin Almond Salad
Bright, refreshing, and packed with texture, this spinach salad is the kind of dish that looks impressive but comes together in minutes. Sweet mandarin oranges play beautifully against peppery baby spinach, while dry-roasted almonds add a satisfying crunch in every bite. The real star is the homemade dressing — a zippy blend of fresh orange juice, apple cider vinegar, honey, grated ginger, and a touch of turmeric that gives it a warm, golden hue and a flavor that's anything but ordinary. A few thin slices of red onion bring just enough bite to keep things interesting, and a handful of torn mint leaves at the end lifts the whole bowl with a cool, herby finish. Everything here is naturally plant-based, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. It's an ideal starter before a seafood main, or hearty enough to stand on its own as a light lunch when you want something clean and vibrant.
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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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