Pork Free 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. Juicy mandarin oranges bring a burst of citrus sweetness that plays beautifully against the peppery baby spinach, while dry-roasted almonds add a satisfying crunch in every bite. The homemade dressing is where things really shine — a zippy blend of fresh orange juice, apple cider vinegar, honey, and grated ginger gets a warm, golden lift from ground turmeric. Thinly sliced red onion weaves in a gentle sharpness that ties all the flavors together without overpowering the bowl. Torn fresh mint leaves scattered over the top are optional, but they add an herby brightness that takes the whole thing to another level. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-checking or substitution stress — just wholesome, vibrant produce and pantry staples. It works equally well as a light lunch on its own or as a stunning side alongside grilled fish or roasted chicken.
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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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