Turkey Free Spinach Mandarin Almond Salad
Bright, fresh, and packed with contrasting textures, this spinach salad is the kind of dish that looks impressive but comes together in minutes. Sweet mandarin oranges nestle against peppery baby spinach, while dry-roasted almonds add a satisfying crunch that makes every forkful interesting. The homemade citrus dressing — built from olive oil, fresh orange juice, apple cider vinegar, honey, and a hint of ginger and turmeric — is light yet bold, with a warmth that ties everything together beautifully. Because every component here is entirely plant-based and naturally sourced, there's no need to scrutinize labels for hidden poultry-derived additives or broths that sometimes sneak into store-bought dressings. Thinly sliced red onion adds a gentle bite, and a handful of torn fresh mint leaves lifts the whole bowl into something that feels almost restaurant-worthy. This is an ideal choice for a weeknight side, a potluck contribution, or a light lunch that genuinely satisfies without weighing you down.
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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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