Hearts of Palm, Baby Spinach, and Red Onion Salad w

Name: Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice; 1/2 cup fresh lemon juice; 1 teaspoon minced shallot; 1/4 teaspoon Dijon mustard; 1 teaspoon champagne vinegar; 2 tablespoons extra-virgin olive oil; Salt and freshly cracked pepper; 1 cup sliced (diagonally), hearts of palm; 1 orange, segmented, white pith removed; 1 cup baby spinach, washed and spun dry; 1/4 cup thinly sliced red onion; Salt and freshly cracked pepper

Servings: persons

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

1
Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes.
2
You should have about 2 tablespoons left.
3
Remove from the heat and reserve until ready to use.
4
In a medium bowl whisk together the shallots and mustard.
5
Slowly drizzle in the reduced citrus juice and the champagne vinegar.
6
Add the oil in a thin, steady stream, whisking constantly.
7
Season lightly with salt and freshly cracked pepper.
8
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion.
9
Season with salt and freshly cracked black pepper, and toss to combine.
10
Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette.
11
Serve with extra ground black pepper if desired.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 1/2 cup fresh lemon juice, 1 teaspoon minced shallot, 1/4 teaspoon Dijon mustard, and more.

Yes, Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions