Pistachio 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 that ties it all together beautifully. The homemade vinaigrette comes together in minutes with olive oil, fresh orange juice, apple cider vinegar, honey, grated ginger, and a pinch of turmeric, giving you something far more vibrant than anything from a bottle. Mandarin oranges add natural sweetness that plays perfectly against the sharpness of thinly sliced red onion, while dry-roasted almonds bring the satisfying crunch you want in every bite. For anyone navigating tree nut sensitivities around pistachios specifically, this salad leans on almonds as its only nut, so you get that nutty texture without the ingredient you're avoiding. Torn fresh mint scattered over the top is optional, but it adds a cool, herby lift 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 stunning side next to 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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