Spinach Salad with Citrus Vinaigrette Recipe

Name: Spinach Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon freshly squeezed orange juice; 1 teaspoon fresh thyme leaves, chopped; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (10-ounce) bag of spinach (about 6 cups); 2 oranges, cut into segments (see Note); 1/2 cup sliced almonds, toasted (see page 168); 1/2 red onion, thinly sliced; Salt and freshly ground black pepper; Parmesan Frico (page 229)

Servings: persons

1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

1
Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container.
2
Shake to blend.
3
Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl.
4
Toss with the Citrus Vinaigrette.
5
Serve on individual plates, topped with 1 or 2 Parmesan Frico.
6
To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange.
7
Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith.
8
Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

413

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 teaspoon grated lemon zest, 1 teaspoon grated orange zest, 2 tablespoons freshly squeezed lemon juice, and more.

Yes, Spinach 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!

Spinach Salad with Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions