Spinach Orange Salad
A vibrant, nutrient-packed salad combining fresh spinach, juicy orange slices, crisp walnuts, and optional vegan feta. Tossed in a zesty orange vinaigrette, this fiber-rich, low-carb salad is quick to prepare and perfect for lunches, side dishes, or meal prep.
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.
