Spinach, Orange, and Almond Salad

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon water
  • 1/2 cup sliced almonds
  • 4 oranges
  • 1/4 cup Champagne or white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon salt, plus more for seasoning salad
  • 1/8 teaspoon cayenne pepper
  • 10 ounces baby spinach (6 cups), washed and dried
  • 1 cup thinly sliced celery
  • 1/2 cup thinly sliced red onions
  • Freshly ground black pepper
Directions

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.

With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.

Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.


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4.9 31
Fantastic! Orange vinagrette was awesome! item not reviewed by moderator and published
I served this to a room full of soldiers last year and one of them left with the recipe. It was a huge hit. item not reviewed by moderator and published
Great salad. Next time, I will probably make it with just toasted almonds. item not reviewed by moderator and published
Different and delicious salad! item not reviewed by moderator and published
This salad is a delight for the senses. First, it is beautiful. Second, it is good for you, and third it is delicious. I made this when I wanted a spinach salad but had vegetarians coming to dinner so bacon dressing was out. I omitted the celery (because it's the only vegetable I hate) and added pomegranate seeds instead. This made a gorgeous emerald, orange, purple, and red-studded salad. I also used 2 tablespoons of sugar instead of 3 in the dressing because I don't like super-sweet dressings. It was perfect. If you're hesitant to take the time to caramelize those almonds, don't worry about it - I think it would be just as good with some simple toasted sliced or slivered almonds which you can buy. Make this salad...you won't be disappointed. Thanks, Emeril. item not reviewed by moderator and published
I've made this salad 3 times and it has always been a hit. It's great for the holidays. item not reviewed by moderator and published
This is my second time making this salad. The first time I used balsamic vinegar because I didn't have the champagne or white wine vinegar. It came out just as good. The second time I used the white wine vinegar; excellent again. l also used walnuts because I didn't have the almonds the second time. It really doesn't matter what nuts you use. Even my husband liked this salad. Emeril you out did yourself. This is a keeper. item not reviewed by moderator and published
Saved! I made this today for Christmas Dinner. It is a nice light salad. I did add crasins, which we all thought went well with the other ingredients. I didn't have any white wine vinegar so I used 3T white vinegar & 1T white wine. Not sure it made a difference, but it sure didn't hurt. We put the dressing on the side as my hubby does not eat dressing on his salad. He did put a little bit on his to begin with & then added more. :-) Tasty way to get your veggies. item not reviewed by moderator and published
I made this salad with a few modifications based on what we had available. I omitted the onion and celery because various family members dislike them in salad. I omitted the hot pepper as well. Instead of almonds I used pecans since we have trees around here and have tons of them. I didn't have fresh oranges so I used mandarin oranges. I used lemon zest instead of orange zest. Everyone loved this salad, including the kids. I made it to go with a meal of venison, and it complimented the meat very well. Next time, I may add some bacon for a bit of saltiness as well. My favorite thing about this recipe is the excellent salad dressing. item not reviewed by moderator and published
We thought this was great! We'll definitely make it again! item not reviewed by moderator and published

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