Skip to main content
Epicurious
Bon Appétit

Spinach Salad with Oranges and Almonds

4.2

(65)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Preparation

  1. Step 1

    Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)

    Step 2

    Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

TagsSaladOrangeCitrusFruitScallionOnionRoot VegetableVegetableSpinachLeafy GreensAlmondNutSideDinnerLunchDairy FreeGluten FreeVegetarianKetoQuickEasyWeeknight MealsNo-CookBon Appétit
Read More
Spiced Lentil and Carrot Salad
A make-ahead pantry salad that's friendly on the wallet too.
Super Seedy Kale Salad
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Asian Pear Salad With Crispy Shallots
Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
Miso Peanut Scallion Noodles
Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.
Smashed Zucchini With Tahini-Ginger Dressing
Raw zucchini has never tasted better.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.