Bright, refreshing, and packed with nutrients, this Spinach Orange Salad combines tender spinach, juicy citrus, and crunchy walnuts for a satisfying bite every time.
High in fiber, low in carbs, and rich in heart-healthy fats, it’s naturally plant-based and easily made vegan.
Perfect for quick lunches, side dishes, or meal prep, it’s a healthy everyday choice.
Spinach Orange Salad
Equipment
- 1 large mixing bowl
- 1 whisk or small jar for dressing
- 1 sharp knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
For the Dressing:
- 3 tbsp orange juice
- 1 tbsp orange zest
- 3 tsp coconut vinegar or apple cider vinegar
- ¼ cup olive oil or avocado oil
- 2 tsp Dijon mustard
- 1 tsp finely chopped shallot
- ½ tsp finely chopped fresh rosemary
- ¼ tsp sea salt
For the Salad:
- 4 –5 cups baby spinach 1 standard bag
- 1 small orange peeled and sliced
- 1 small Fuyu persimmon sliced
- ½ shallot thinly sliced
- 1 tbsp fresh rosemary leaves plus sprigs for garnish
- 1 –2 tbsp candied or toasted walnuts
- Fine grain sea salt to taste
- Freshly ground black pepper to taste
Optional Topping:
- Vegan or regular feta for garnish (omit for paleo or Whole30)
Instructions
- Prepare the Zesty Orange Vinaigrette: In a small mixing bowl or a sealable jar, combine 3 tablespoons of fresh orange juice with 1 tablespoon of finely grated orange zest. Add 3 teaspoons of either coconut vinegar or apple cider vinegar and 1/4 cup of olive oil or avocado oil. Stir or shake gently until the liquids form a smooth emulsion. Next, whisk in 2 teaspoons of Dijon mustard, which adds a mild tang and helps stabilize the dressing. Finally, fold in 1 teaspoon of finely chopped shallot, 1/2 teaspoon of fresh rosemary, and 1/4 teaspoon of sea salt. Set the dressing aside for a few minutes to allow the flavors to meld while you assemble the salad ingredients.
- Peel and Slice the Orange: Place the orange on a clean cutting board. Using a sharp chef’s knife, carefully trim off both ends so the orange sits flat. Standing the orange upright, cut away the peel and white pith in strips, following the natural curve of the fruit, ensuring minimal flesh is removed. Once peeled, slice the orange into uniform half-inch rounds. These slices will provide juicy, vibrant bursts of citrus flavor in the salad. Take care to remove any seeds as you slice.
- Prepare the Fuyu Persimmon: Wash the Fuyu persimmon thoroughly and remove the leafy cap at the top. Slice the persimmon into thin, evenly sized wedges or rounds about 1/4-inch thick. This ensures a delicate texture that complements the tender spinach leaves and citrus slices. Arrange the slices neatly on your cutting board while you prepare the rest of the salad.
- Slice the Shallot: Take 1/2 of a medium shallot and peel off the papery outer layer. Slice the shallot thinly into semi-translucent rings or half-moons, depending on your preference. Thin slices allow the shallot to blend harmoniously with the citrus flavors without overpowering the salad. Set aside until assembly.
- Assemble the Base Greens: Place 4–5 cups of fresh baby spinach (or one standard bag) into a large mixing bowl or serving platter. Gently toss the leaves to remove any clumps and ensure even distribution. Pour approximately half of the prepared orange vinaigrette over the spinach. Using clean hands or salad tongs, toss the leaves gently but thoroughly so each leaf is lightly coated with the dressing. This step ensures the salad is flavorful from the very first bite.
- Arrange Citrus and Persimmons: Neatly arrange the orange slices and persimmon wedges over the bed of dressed spinach. Try to distribute the fruit evenly across the salad to create visual appeal and balanced flavor in every serving. Layering the citrus on top also helps prevent the fruit juices from being absorbed too quickly, keeping the salad bright and fresh.
- Add Shallots, Rosemary, and Walnuts: Sprinkle the thinly sliced shallots and 1 tablespoon of fresh rosemary leaves over the salad. Follow with 1–2 tablespoons of candied or toasted walnuts, depending on your preference for crunch and sweetness. The walnuts add a satisfying texture and complement the natural sweetness of the fruit while contributing healthy fats.
- Final Dressing and Seasoning: Drizzle the remaining vinaigrette over the fully assembled salad to enhance the flavor profile. Lightly season with fine grain sea salt and freshly ground black pepper to taste. Taste a small portion and adjust seasoning if necessary, as the salad should have a perfect balance of tang, sweetness, and savory notes.
- Optional Feta Topping: If desired, crumble vegan or regular feta over the top of the salad just before serving. This adds a creamy, tangy element that contrasts beautifully with the citrus and spinach. For paleo or Whole30 variations, omit the feta entirely.
- Serve and Enjoy Immediately: Serve the salad immediately on individual plates or family-style on a large platter. Garnish with rosemary sprigs for an elegant presentation. The salad is best enjoyed fresh to maintain the crispness of the spinach, the juiciness of the oranges, and the crunch of the walnuts. Leftovers can be stored in an airtight container for up to 24 hours, while the vinaigrette will keep for up to 5 days in the refrigerator.
Notes
- Always use fresh, crisp baby spinach for the best texture and flavor; older spinach can become limp and watery.
- Choose firm, juicy oranges and Fuyu persimmons for vibrant color and sweetness. Avoid overly soft or under-ripe fruit, as it can make the salad soggy.
- When slicing citrus, remove all white pith carefully—it can be bitter. Uniform slices ensure a visually appealing salad and even distribution of flavor.
- Toast or lightly candy walnuts to enhance crunch and flavor. For a healthier alternative, simply toast without sugar.
- The orange vinaigrette can be prepared in advance. Shake or whisk well before dressing the salad to recombine the separated oil and juice.
Chef’s Secrets: Insider Tips For Perfection
Creating a truly memorable spinach orange salad is all about balance and layering.
Start by tossing the spinach lightly with the dressing rather than drenching it; this keeps the leaves crisp and prevents sogginess.
Layer the orange and persimmon slices evenly to ensure every bite has both sweetness and acidity.
When adding nuts, toast them lightly to bring out their natural oils and flavor.
For an extra aromatic touch, finely chop rosemary leaves just before serving to preserve their bright, herbal fragrance.
If using feta, crumble it at the very end to maintain its creamy texture without overpowering the fresh citrus notes.
Small, thoughtful adjustments like these elevate the salad from simple to gourmet without adding complexity.
Serving Suggestions: Creative Ways To Enjoy
This spinach orange salad is incredibly versatile.
Serve it as a vibrant side for grilled salmon, roasted chicken, or tofu to create a balanced meal.
For a light lunch, pair it with a slice of whole-grain bread or a quinoa bowl.
You can also plate it as a starter for dinner parties; the colorful presentation will impress guests.
Drizzle extra vinaigrette on the side for those who enjoy bolder citrus flavor, and sprinkle additional walnuts or fresh herbs for texture and aroma.
It’s perfect for brunches, potlucks, or as part of a meal-prep rotation—each element holds up beautifully when stored correctly.
Storage Tips: Keep Salad Fresh Longer
To maintain freshness, store leftover salad components separately whenever possible.
Keep the spinach in an airtight container in the refrigerator, and store the vinaigrette in a sealed jar for up to 5 days.
Citrus slices and persimmons are best added just before serving to prevent wilting and excess moisture.
If the salad has been dressed, consume within 24 hours for optimal taste and texture.
Nuts can be stored in a separate container to retain crunch, and feta should remain in its original packaging or in a tightly sealed container until serving.
Proper storage ensures every bite remains crisp, bright, and flavorful.
Frequently Asked Questions
1. Can I use other greens instead of spinach?
Yes! Baby kale, arugula, or mixed spring greens can substitute for spinach. Keep in mind that stronger greens like kale may need a little extra dressing to soften the leaves.
2. Can I prepare this salad ahead of time?
You can prep the dressing and slice the fruit a few hours in advance. For best results, toss the spinach and dressing together just before serving to keep the leaves crisp.
3. Can I make this salad nut-free?
Absolutely. Simply omit the walnuts or substitute with roasted seeds such as pumpkin or sunflower seeds for added crunch and nutrition.
4. Is this salad suitable for vegan and paleo diets?
Yes! Use a plant-based feta or omit it entirely to keep it vegan. The recipe is naturally gluten-free, low in carbs, and paleo-friendly if feta is excluded.
5. Can I adjust the dressing for a sweeter or tangier taste?
Certainly! Increase the orange juice or zest slightly for more citrus brightness, or add a teaspoon of maple syrup or agave for a touch of sweetness.
Adjust vinegar and mustard for tang to suit your taste preference.
