Red Meat Allergy Friendly Spinach Mandarin Almond Salad

Total time15 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly 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 the peppery baby spinach, while dry-roasted almonds add a satisfying crunch in every bite. The homemade dressing is where things really shine — a citrusy blend of fresh orange juice, apple cider vinegar, honey, and a hint of ginger and turmeric that feels vibrant and a little unexpected. For anyone navigating a red meat allergy, this salad is a genuinely satisfying option that delivers real substance without any of the worry — every ingredient is clean, plant-based, and straightforward. Thinly sliced red onion adds a gentle sharpness that ties the whole bowl together, and a handful of torn fresh mint leaves on top takes it from simple to stunning. Toss it right before serving so the spinach stays crisp and the dressing coats everything evenly.

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Ingredients

4 servings

For the salad

5 oz baby spinach
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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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