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Orange Cranberry Spinach Salad

A refreshing blend of baby spinach, juicy oranges, tart cranberries, and crunchy almonds, perfect as a side dish or a light meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Salad Base
  • 8 cups baby spinach, washed and dried Freshness is key; look for vibrant and crisp leaves.
  • 2 pieces navel oranges, peeled and segmented Be careful to remove all pith for the best flavor.
  • 1/2 cup dried cranberries
  • 1/3 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese Can substitute with goat cheese or dairy-free alternative.
  • 1/2 cup sliced almonds Ensure they are toasted until golden, avoid burning.
Dressing
  • 1/4 cup olive oil
  • 2 tbsp fresh orange juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey For a vegan option, substitute with maple syrup.
  • 1/2 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp granulated sugar Essential for candying almonds.
  • pinch fine sea salt

Method
 

Candy the Almonds
  1. In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently for 1-2 minutes until fragrant.
  2. Sprinkle the granulated sugar and a pinch of salt over the nuts and continue stirring for another 1-2 minutes until the sugar melts and coats the almonds.
  3. Transfer them to a piece of parchment paper to cool completely for about 10 minutes.
Segment the Oranges
  1. Using a sharp paring knife, slice off both ends of each orange and remove all peel and white pith.
  2. Hold the orange over a bowl and slice between the membranes to release each segment whole.
Make the Dressing
  1. In a small jar with a tight lid, combine the olive oil, fresh orange juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  2. Seal the jar and shake vigorously for 20-30 seconds, until all ingredients are emulsified.
Assemble the Salad
  1. In a large salad bowl, combine the baby spinach, orange segments, dried cranberries, and thinly sliced red onion.
Add the Toppings
  1. Sprinkle the crumbled feta cheese over the salad.
  2. Break the cooled candied almonds into smaller pieces and scatter them on top.
Dress and Serve
  1. Just before serving, shake the dressing again and drizzle about two-thirds over the salad.
  2. Toss gently to coat all ingredients, adding more dressing to taste.
  3. Serve immediately while the spinach is still crisp.

Notes

Store components separately to maintain freshness. Use quick storage tips for almonds and dressing. Best enjoyed fresh.