Ingredient Breakdown

Baby spinach is the quiet hero here—tender enough to eat raw yet sturdy enough to hold up to citrus without wilting. Look for leaves that are bright green with no yellow spots; they should smell faintly sweet and earthy, not sour or metallic. If you can only find mature spinach, remove the thick stems and tear the leaves into bite-size pieces.

Oranges bring the sunshine. I use a mix of navel (easy to segment) and blood orange (drama!) for a gradient of color. The zest goes into the dressing for triple citrus punch, so wash them well under warm water before zesting. Can’t find blood oranges? Cara Cara or ruby grapefruit work just as well.

Toasted pepitas (pumpkin seeds) add magnesium and that crave-worthy crunch. Buy them raw and toast in a dry skillet for 3 minutes; they’ll pop like sesame seeds when ready. If you’re allergic to seeds, swap in roasted chickpeas or chopped pistachios.

Avocado lends creaminess that replaces cheese, keeping the salad vegan. Choose one that yields gently to pressure but isn’t mushy. Pro tip: store the cut half with the pit still in, press plastic wrap directly onto the surface, and it will stay green for 48 hours.

The maple-mustard vinaigrette balances sweet, sharp, and tangy without refined sugar. Use the darkest maple syrup you can find—it’s mined late in the season and has more antioxidants. Dijon adds body, while a pinch of turmeric supplies anti-inflammatory curcumin and that golden glow.

Step-by-Step Instructions

1. 1
   Toast the pepitas: Place ¼ cup raw pepitas in a dry skillet over medium heat. Shake the pan every 30 seconds until the seeds puff and turn golden, about 3 minutes. Slide onto a plate to cool completely—they crisp as they cool.
2. 2
   Make the vinaigrette: In a small jar combine zest of 1 orange, 3 tablespoons fresh orange juice, 2 tablespoons apple-cider vinegar, 1 tablespoon Dijon, 1 tablespoon maple syrup, ½ teaspoon turmeric, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cap and shake until creamy, then add 3 tablespoons extra-virgin olive oil and shake again until emulsified. Taste; it should be bright and punchy.
3. 3
   Segment the oranges: Slice off both ends so the fruit stands upright. Following the curve, cut downward to remove peel and pith. Over a bowl, slip a paring knife along each membrane to release perfect segments. Squeeze the membrane “skeleton” over the bowl to catch extra juice for the dressing.
4. 4
   Prep the avocado: Halve, remove the pit, and score the flesh while still in the skin. Use a spoon to scoop out neat cubes; douse with 1 teaspoon of the vinaigrette to prevent browning.
5. 5
   Assemble salads (jar method): For each 16-oz jar, spoon 2 tablespoons dressing into the bottom, add orange segments, then avocado, then a layer of thinly sliced fennel or cucumber if using, and finally pack spinach to the top. Seal and refrigerate up to 3 days. When ready to eat, shake into a bowl; the dressing coats everything without soggy leaves.
6. 6
   Assemble salads (bowl method): In a wide salad bowl, place spinach, add half the dressing, and toss until leaves glisten. Top with orange segments, avocado, fennel, and pepitas. Drizzle remaining dressing and serve immediately.

Expert Tips & Tricks

• Double the dressing: It keeps for 1 week in the fridge and is magical on roasted Brussels sprouts or grilled chicken.
• Citrus ahead: Segment oranges the night before; store segments submerged in their own juice to prevent drying out.
• Crunch swap: If pepitas aren’t your thing, try sunflower seeds or crushed baked pita chips for a gluten-free crunch.
• Keep avocado green: Brush cut surfaces with a thin layer of olive oil; the oil acts as an oxygen barrier.
• Massage your greens: For even sturdier lunches, massage ⅛ teaspoon kosher salt into the spinach for 30 seconds; it breaks down fibers and keeps leaves crisp longer.
• Flavor bomb add-in: A teaspoon of grated fresh ginger whisked into the dressing adds warmth and aids digestion.

Common Mistakes & Troubleshooting

Variations & Substitutions

• Winter berry twist: Swap oranges for segmented mandarins and add a handful of thawed frozen cranberries for tart pops.
• Protein punch: Top with warm lentil patties or a jammy seven-minute egg for a 20 g protein boost.
• Low-FODMAP: Replace avocado with ¼ cup diced cucumber and use maple syrup only.
• Mediterranean vibe: Add ½ cup cooked farro, 2 tablespoons crumbled feta, and a sprinkle of za’atar.
• Kid-friendly: Substitute orange segments with canned mandarins (drained) and add a teaspoon of honey to the dressing.

Storage & Freezing

Meal-prep jars: Assembled salads keep 3 days in the coldest part of the fridge. Place a folded paper towel on top of the spinach before sealing to absorb excess moisture.

Dressing: Store in a sealed jar up to 1 week. If it solidifies in cold weather, let stand at room temp 10 minutes and shake vigorously.

Oranges: Segments can be frozen in a single layer on parchment, then transferred to a zip bag. They’ll be softer upon thawing—perfect for smoothies or swirling into yogurt.

Avocado: Not freezer-friendly in cubes; mash with 1 tsp lemon juice and freeze in ice-cube trays for future toast topping.

FAQ

If you try this recipe, snap a photo and tag me on Instagram @yourhandle so I can see your winter sunshine in a bowl!

Healthy Citrus Spinach Salad

4.6

Print Recipe Pin Recipe

Prep: 15m

Cook: 5m

Total: 20m

4 servings

Easy

Ingredients

• 6 cups baby spinach
• 2 large navel oranges, peeled & sliced
• 1/2 cup pomegranate arils
• 1/3 cup toasted sliced almonds
• 1/4 small red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh orange juice
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• Pinch sea salt & black pepper

Instructions

1. 1
   Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden; set aside.
2. 2
   Whisk olive oil, orange juice, vinegar, maple syrup, mustard, salt & pepper in a small jar.
3. 3
   Place spinach in a large salad bowl; drizzle with half the dressing and toss gently.
4. 4
   Layer orange slices, pomegranate, red onion and goat cheese over greens.
5. 5
   Top with toasted almonds and serve remaining dressing on the side.

Recipe Notes

• Use blood oranges for extra color.
• Make it vegan by swapping goat cheese for avocado.
• Keep components separate until serving for meal-prep.

Calories

185

Protein

5g

Carbs

18g

Fat

12g