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Orange Fennel Spinach Salad with Honey White Balsamic Dressing

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!

Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 6 servings
Calories: 161 kcal
Course: Salad
Cuisine: American

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 whole almonds
  • 2 teaspoons extra virgin olive oil plus more for finishing
  • 2 teaspoons finely chopped fresh rosemary plus more for finishing
  • ½ teaspoon fine salt or table salt not kosher salt, plus more as needed
For the salad:
  • 6-8 ounces baby spinach
  • 4 medium mandarin oranges (or 3 medium navel oranges) peeled, halved and sliced into ¼-inch slices
  • 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:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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).
  3. 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

Calories 161kcal (8%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.002g Sodium 437mg (18%) Potassium 563mg (16%) 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

% 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.