Vegetarian Spinach Mandarin Almond Salad
This vibrant salad is the kind of dish that looks like it took serious effort but comes together in just a few minutes of whisking and tossing. Baby spinach forms the leafy base, while juicy mandarin oranges bring a bright, citrusy sweetness that plays beautifully against the crunch of dry-roasted almonds and the bite of paper-thin red onion. The homemade dressing is where the magic really happens — fresh orange juice, apple cider vinegar, honey, and a hint of grated ginger and turmeric create something warm, tangy, and just a little exotic. That golden turmeric also gives the whole bowl a gorgeous glow that makes it feel special enough for company. Torn fresh mint scattered over the top is optional, but it adds a cool, herbal finish that ties everything together. Every ingredient here is naturally plant-based, so there's no need to swap or substitute a thing — it's satisfying and complete exactly as written. Serve it immediately after tossing so the spinach stays perky and the almonds keep their satisfying crunch.
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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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