Go Back
–+ servings
Print
Spinach Orange Salad in a white bowl with gold serving spoons

Spinach Orange Salad

This easy Spinach Orange Salad is full of fresh spinach, juicy orange slices, crunchy walnuts and will leave you speechless. It's dressed with a zesty orange vinaigrette and sprinkled with optional dairy-free feta to top it off and makes the perfect healthy lunch or side for dinner! Gluten-free, vegan with low carb and Whole30 friendly. 

Course Side Dish
Cuisine Asian
Keyword citrus salad, salad dressing spinach, salad with oranges
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 227 kcal
Author Kelly

Ingredients

For the Dressing

  • 3 tbsp orange juice
  • 1 tbsp orange zest
  • 3 tsp coconut vinegar or apple cider vinegar
  • 1/4 cup olive oil or avocado oil
  • 2 tsp Dijon mustard
  • 1 tsp shallot finely chopped
  • 1/2 tsp fresh rosemary finely chopped
  • 1/4 tsp sea salt

For the Salad

  • 4-5 cups baby spinach or 1 bag baby spinach
  • 1 small orange
  • 1 small Fuyu persimmon sliced
  • 1/2 shallot sliced thinly
  • 1 tbsp fresh rosemary leaves plus sprigs for garnish
  • 1-2 tbsp candied walnuts or toasted walnuts, for garnish
  • fine grain sea salt to taste
  • fresh ground black pepper to taste

Optional for topping

  • vegan feta or regular if not dairy-free, for garnish. Omit for paleo and Whole30.

Instructions

  1. In a bowl or jar, whisk or shake together the orange juice, orange zest, vinegar, oil, and mustard until combined. Add the shallots, rosemary, and salt. Set aside while you prepare the salad.

    Orange vinaigrette in a white bowl with a whisk

  2. Using a sharp knife, cut off the top and bottom ends of the orange. Lay the orange on a flat surface so it doesn't tip over. Cut all around the orange, removing the entire peel and white pith, while sparing as much flesh as possible. Cut into 1/2-inch thick slices.

    Round orange slices on a wooden cutting board

  3. Add the spinach to a large bowl or platter. Pour half of the dressing over the spinach. Toss well to coat.

    Fresh spinach leaves on white plate. Top view

  4. Arrange the orange slices and persimmons throughout. Sprinkle with shallots, rosemary leaves and walnuts.

    Spinach Orange Salad in a white bowl

  5. Drizzle with some more dressing and season with some salt and freshly ground black pepper. Sprinkle with some feta if desired.

    Spinach Orange Salad in a white bowl with gold serving spoons

Recipe Notes

Refrigerate leftover salad in an airtight container for up to 24 hours. Dressing will last for up to 5 days in a sealed jar or container in the fridge. Shake or mix well before using.

Nutrition Facts
Spinach Orange Salad
Amount Per Serving (1 serving)
Calories 227 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Monounsaturated Fat 10g
Carbohydrates 23g8%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.