Seed Oil Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with texture, this spinach salad is the kind of dish that looks like it came from a restaurant but comes together in minutes at home. Sweet mandarin oranges, crunchy dry-roasted almonds, and paper-thin red onion create a combination that hits every note — sweet, savory, and just a little sharp. The real star is the homemade dressing, which blends extra-virgin olive oil with fresh orange juice, apple cider vinegar, honey, ginger, and turmeric into something genuinely vibrant and clean-tasting. Skipping the bottled stuff matters here, because most store-bought dressings rely on refined vegetable or seed oils that can dull the flavor and undercut an otherwise wholesome bowl. Every drop of fat in this recipe comes from cold-pressed olive oil and the almonds themselves, so you know exactly what you're eating. A handful of torn fresh mint scattered over the top at the end adds an herby lift that makes the whole salad feel a little special. It's an easy, crowd-pleasing recipe that works just as well as a weeknight side as it does on a dinner party table.
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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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