Curried Spinach, Walnut & Orange Salad

This curried spinach salad brings together fresh orange segments, walnuts, plumped golden raisins, and scallions in a warm-spiced vinaigrette. The dressing gets its backbone from cumin and curry powder whisked with olive oil and white wine vinegar, plus a spoonful of homemade ginger-raisin chutney that adds heat and depth.

Plumping the raisins in boiling water first is a small step that makes a big difference. Dried raisins are chewy and bland; plumped raisins are juicy and burst with sweetness when you bite into them. The fresh orange adds citrus brightness that cuts through the earthy curry spices.

The ginger-raisin chutney blends fresh ginger, green chili, red wine vinegar, and golden raisins into a fiery paste. A little goes a long way in the dressing, and the rest keeps in the fridge for a week.

Pro Tips

• Dry the plumped raisins on paper towels before adding to the salad. Wet raisins dilute the dressing.
• Toss the salad right before serving. Spinach wilts fast once dressed, especially with an oil-based vinaigrette.
• Serve with warm pita halves on the side for scooping.
• The chutney works as a standalone condiment with grilled meats or cheese.

Variations

• Use arugula instead of spinach for a peppery bite that pairs well with the curry.
• Swap walnuts for toasted cashews for a nuttier, sweeter crunch.
• Add sliced avocado for a creamy contrast to the spiced dressing.