Orange and Spinach Salad

Orange and Spinach Salad

This very simple orange and spinach salad packs a great balance of flavors and textures – bright spinach, zesty oranges, sharp red onions, and crunchy pecans. You will be surprised at how great a salad with so few ingredients tastes. You can also try a combination of arugula and blood orange, but the salad will be sharper that way.

Orange and Spinach Salad

Course: Lunch, Salad
Servings: 2
Prep Time: 10 minutes



  • 2 cups baby spinach
  • 2 oranges
  • 1 red onion
  • ½ cup pecans
  • 2 tablespoons sesame seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste


  1. Wash and dry the spinach using your Indy Chef salad spinner.
  2. Place the oranges on a cutting board and slice the core off with a sharp knife, making sure to take out the white parts as well.
  3. Slice the oranges and the onion with your Indy Chef mandoline slicer.
  4. Place the dried spinach in the salad bowl and toss with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Top with the orange and onion slices, pecans, and sesame seeds. Enjoy!

Recipe Notes:

Tip: You can spice up the dressing with a few tablespoons of orange marmalade, to make the salad even more citrusy.

The Indy Chef Salad Spinner and Mandoline Slicer can be found here.


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