Spinach Salad with Orange & Almond

This spinach salad leans on a classic flavor combination: tender baby spinach, juicy fresh orange, and toasted almonds. The orange does double duty here, pulling sweetness and acidity into the bowl while the almonds add the crunch that any spinach-based salad really needs.

A simple lemon vinaigrette is all that’s required to dress it. Three parts olive oil to one part lemon juice, a pinch of garlic powder, salt, and pepper, whisked together and poured over right before serving. The acid wilts the spinach slightly within minutes, so this is one to dress at the table rather than in advance.

The sliced mushrooms add an earthy contrast that keeps the salad from leaning too sweet, and the green of the scallions balances the orange visually in the bowl.

Kitchen Tips

• Toast the almonds before tossing them in. Five minutes in a dry skillet over medium heat brings out the oils; untoasted slivered almonds taste flat against the orange.
• Peel the orange with a knife to remove every bit of pith. Bitter pith ruins the clean sweetness the salad relies on.
• Dry the spinach thoroughly after washing. Wet leaves don’t hold dressing and they water down the vinaigrette.
• Dress just before serving. Spinach wilts fast in acid, and a salad sitting in lemon juice for even 10 minutes turns sad.

Variations

• Swap orange for ruby grapefruit segments for a sharper, more bitter citrus note.
• Add crumbled goat cheese or feta for a creamier, more substantial salad.
• Use balsamic vinegar instead of lemon juice in the dressing for a sweeter, more European-style finish.