Walnut Free Spinach Mandarin Almond Salad
Bright, juicy mandarin oranges meet tender baby spinach and crunchy dry-roasted almonds in a salad that feels both refreshing and satisfying. The homemade dressing is where the magic really happens — a citrusy blend of fresh orange juice, apple cider vinegar, honey, and a hint of ginger and turmeric that gives every bite a warm, slightly exotic edge. Thinly sliced red onion adds a gentle bite that balances the sweetness of the oranges beautifully. Because the only nuts in this recipe are almonds, anyone avoiding walnuts can dig in without a second thought — no label-scanning, no substitutions needed. A handful of torn fresh mint scattered over the top takes it from simple to genuinely impressive. It comes together in just a few minutes of whisking and tossing, making it an easy go-to for weeknight dinners or a crowd-pleasing addition to any spread.
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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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