Orange Fennel Spinach Salad with Honey White Balsamic Dressing
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Orange Fennel Spinach Salad with Honey White Balsamic Dressing
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This Orange Fennel Spinach Salad is fresh, healthy and super delish. It's also a beautiful sight to behold and the Honey White Balsamic Dressing ties all the ingredients together with a bow!
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Ingredients
For the pickled red onion:
- 1 medium red onion peeled and sliced into thin wedges
- ½ cup white balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ cup water
For the Honey White Balsamic Dressing:
- 1 batch of this Honey White Balsamic Dressing recipe
For the rosemary almonds:
- ½ cup almonds whole
- 2 teaspoons extra virgin olive oil plus more for finishing
- 2 teaspoons rosemary plus more for finishing, finely chopped fresh
- ½ teaspoon fine salt not kosher salt, plus more as needed, or table salt
For the salad:
- 6-8 ounces baby spinach
- 4 medium mandarin oranges peeled, halved and sliced into ¼-inch slices, or 3 medium navel oranges
- 1 small fennel bulb stems and fronds removed halved, then thinly sliced crosswise, discarding the hard core, optional
- ¼ cup pomegranate arils optional
Instructions
For the pickled red onion:
- Combine all ingredients into a pint-size jar with a tight-fitting lid. Screw on the lid and shake, shake, shake. Refrigerate for at least 4-6 hours for really pretty color.
For the Honey White Balsamic Dressing:
- Combine all ingredients in a jar with a tight-fitting lid. Screw on the lide and shake, shake, shake. Store in the refrigerator. Can be made up to a week in advance.
For the rosemary almonds:
- Combine all ingredients in a medium-size microwave-safe cup or bowl. Stir well then microwave on high for 1 minute. Stir and repeat x 2 for a total of 3 minutes in the microwave.
- Remove from the microwave, stir well and turn out onto a plate lined with paper towels. Allow the almonds to cool just a bit then taste and add more fine salt, if needed.
For the salad:
- Add spinach to a large bowl. Drizzle lightly with the dressing and toss to coat the leaves. Top with most of the oranges, fennel and half of pickled red onions.
- Toss lightly and top with remaining oranges, fennel and as many of the onions as you prefer. You may not need all of the pickled red onions (depending on the size of your onion).
- Top with pomegranate arils (if using) and almonds. Serve extra dressing at the table.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- This recipe does not include the nutritional information for the salad dressing. See that post for its nutrition.
Nutrition Information
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Calories
161kcal
(8%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.002g
(0%)
Sodium
437mg
(18%)
Potassium
563mg
(12%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
2712IU
(54%)
Vitamin C
39mg
(43%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Sodium | 437mg | 18% |
| Potassium | 563mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 2712IU | 54% |
| Vitamin C | 39mg | 43% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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