Spinach and Orange Salad Recipe
This refreshing Spinach and Orange Salad layers tender baby spinach with juicy navel orange segments, thinly sliced red onion, crunchy toasted almonds, and optional crumbled feta or goat cheese. Drizzled with a bright citrus vinaigrette made from fresh orange juice, it’s a light, colorful, nutrient-packed side or light lunch bursting with winter sunshine flavors.
Why You’ll Love This Recipe
You’ll adore this salad because it’s incredibly refreshing and quick—ready in minutes with zero cooking, yet it delivers layers of contrasting textures and flavors that feel sophisticated and satisfying.
The tender, iron-rich spinach provides a mild, earthy base, while sweet-tart orange segments burst with juicy brightness that cuts through any heaviness. Crunchy toasted almonds add delightful texture, red onion brings a gentle sharpness, and a simple homemade citrus vinaigrette (with fresh orange juice) ties everything together in perfect harmony—bright, tangy, slightly sweet, and never overpowering.
It’s naturally gluten-free, easily vegan (skip cheese), packed with vitamins C and K, and feels light yet nourishing—perfect for winter when you crave freshness, as a side to grilled fish or chicken, at brunch, or even as a standalone lunch.
The colors pop beautifully on the plate, making it a crowd-pleaser that looks fancy with almost no effort. Once you taste that sweet-citrus pop against crisp greens, it’ll become your go-to feel-good salad year-round.
Spinach and Orange Salad Recipe
Bright spinach salad with juicy orange segments, red onion, toasted almonds, and citrus vinaigrette—fresh and zesty delight.
Ingredients
- 8–10 cups baby spinach (about 8–10 oz)
- 3 large navel oranges (or blood oranges), supremed into segments (about 2 cups)
- ½ small red onion, very thinly sliced
- ½ cup sliced almonds, toasted
- ¼–⅓ cup crumbled feta or goat cheese (optional)
For the vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh orange juice (from the oranges)
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey or Dijon mustard
- Zest of 1 orange (optional for extra brightness)
- Salt and freshly ground black pepper, to taste
Instructions
- Start with your beautiful fresh oranges—roll them gently on the counter to loosen juices, then slice off both ends with a sharp knife.
- Stand an orange upright and carefully cut away the peel and white pith in sections, following the curve—expose the juicy flesh!
- Hold the orange over a bowl and cut between membranes to release perfect segments—catch every drop of juice for the dressing.
- Repeat with remaining oranges; set segments aside and squeeze any leftover juice from membranes into a small jar or bowl.
- In that same jar, add olive oil, orange juice, vinegar, honey (or mustard), orange zest if using, a pinch of salt, and several grinds of pepper.
- Shake the jar vigorously (or whisk in a bowl) until the vinaigrette emulsifies into a glossy, fragrant mixture—taste and adjust tang or sweetness.
- Thinly slice the red onion into half-moons—if sharp, soak slices in ice water 5–10 minutes, then drain and pat dry.
- In a large, wide salad bowl, pile the tender baby spinach as your vibrant green base—give it a gentle fluff.
- Scatter orange segments, red onion slices, and toasted almonds over the spinach—let colors and textures shine through beautifully.
- If using, sprinkle crumbled feta or goat cheese on top, then drizzle with vinaigrette—toss gently to coat everything lightly. Serve immediately and savor the fresh, sunny explosion of flavors—delicious!
Notes
Supreming oranges is worth the few extra minutes for clean, membrane-free segments that don't make the salad watery. Toast almonds in a dry skillet over medium heat, stirring constantly until golden and fragrant—cool before adding. Use room-temperature vinaigrette for better emulsification and flavor. This salad pairs wonderfully with seafood, poultry, or hearty soups for a bright contrast.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 381Total Fat 31gSaturated Fat 3gUnsaturated Fat 28gSodium 37mgCarbohydrates 22gFiber 6gSugar 12gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use fresh, heavy oranges—navel or blood oranges work best; supreming (cutting segments free of membrane) prevents bitterness and sogginess.
- Toast almonds yourself in a dry pan for maximum flavor and crunch—watch closely to avoid burning.
- Add red onion slices to ice water for 10 minutes to mellow sharpness if preferred milder.
- Make vinaigrette ahead and shake well before using—flavors meld beautifully.
- Dress lightly at first; spinach wilts quickly with too much liquid—add more if needed after tasting.
- Chill oranges and spinach briefly for extra-crisp refreshment on warm days.
- Toss gently with clean hands to avoid bruising delicate leaves.
- For extra zing, zest an orange into the dressing.
Ingredients Notes
Baby spinach: Tender, pre-washed leaves are ideal—look for vibrant, crisp bunches without wilting; provides nutrient-dense base without tough stems. Navel oranges (or blood oranges): Sweet, seedless, and juicy—fresh is key for supreme segments; use 2–3 large ones for generous citrus pops. Red onion: Thinly sliced for sharp contrast; adds color and bite—use sweet varieties if available.
Toasted almonds (sliced or slivered): Bring nutty crunch and richness—toast fresh for best taste; walnuts or pecans substitute well. Extra virgin olive oil: Fruity, high-quality oil forms the vinaigrette base—choose one with peppery notes for authenticity.
Red wine vinegar or apple cider vinegar: Bright acidity to balance sweetness; red wine adds depth, apple cider milder fruitiness. Fresh orange juice: From the oranges you’re segmenting—adds natural sweetness and ties dressing to salad.
Honey or Dijon mustard: Optional emulsifier—honey for subtle sweetness, mustard for tang and binding. Feta or goat cheese (optional): Creamy, tangy contrast—crumble fresh for best texture; omit for vegan. Salt & freshly ground black pepper: Sea salt enhances citrus; pepper adds gentle warmth.
Variations and Substitutions
Keep the fresh, citrusy spirit or adapt easily: Use blood oranges for stunning color and deeper flavor, or mandarins/clementines (fresh or drained canned) for convenience. Swap spinach for arugula or mixed greens for pepperier bite.
Add dried cranberries, pomegranate seeds, or sliced strawberries for extra sweetness and color. For crunch, try candied pecans, sunflower seeds, or pine nuts instead of almonds. Make it heartier with grilled chicken, shrimp, or chickpeas.
For vegan, skip cheese and use maple syrup instead of honey. Swap vinegar for lemon juice for brighter citrus notes, or balsamic for richer sweetness (use sparingly).
Include avocado slices for creaminess, red bell pepper strips for sweetness, or fresh mint/herbs for aromatic lift. It’s forgiving—scale up for crowds or keep minimalist for elegance while staying true to bright, healthy Mediterranean vibes.
Storage Options
Best served fresh—assemble and dress just before eating to keep spinach crisp and prevent sogginess. Store undressed components separately in airtight containers in the fridge: spinach up to 3 days, orange segments up to 2 days, vinaigrette up to 5 days (shake before use).
Once dressed, enjoy within a few hours; leftovers soften but still taste great next day. Not suitable for freezing.
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