Xanthan Gum Free Spinach Mandarin Almond Salad
Bright, refreshing, and packed with color, this spinach salad is the kind of dish that looks like it came from a restaurant but comes together in minutes with zero fuss. 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 quick whisk of olive oil, fresh orange juice, apple cider vinegar, honey, ginger, and turmeric creates a vibrant vinaigrette that's naturally smooth and emulsified without any thickening agents. That matters more than you might think, because many store-bought dressings rely on additives like xanthan gum to achieve that silky texture, making label-reading a constant chore. Here, the emulsification comes entirely from the ratio of oil to acid and a good whisk — clean, simple, and completely additive-free. A handful of torn fresh mint scattered over the top at the end adds an herby lift that takes the whole bowl to another level. Serve it immediately after tossing so the spinach stays crisp and the almonds keep their 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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