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spinach salad with mandarin oranges in a large bowl with ingredients around it
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Spinach Salad with Mandarin Oranges

This flavorful spinach salad with mandarin oranges is a perfect flavor packed vegetarian winter salad. It's a quick salad that just takes 15 minutes to make, plus it's got a few greens, mandarin oranges, edamame, and a honey orange & ginger vinaigrette.
Course dinner, Lunch, Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 person
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • small mixing bowl
  • serving bowl
  • whisk

Ingredients

  • 2 cups Sprouts Organic 50/50 Blend Greens
  • 4 whole Mandarin Oranges (2 for dressing, 2 for salad)
  • 1 teaspoon Olive Oil divided
  • 1 cup Broccoli chopped
  • 1 teaspoon Ginger
  • ¼ cup Pistachios
  • 1 cup Edamame thawed
  • salt and pepper to taste

Instructions

  • Start by making the dressing: add juice two small mandarin oranges (~2T juice), add 1 T olive oil, 1 teaspoon grated ginger, & a pinch of salt to a small mixing bowl.
  • Prepare the veggies: defrost the edamame by letting it sit in warm water, change a few times. Or defrost in the microwave. Chop broccoli.
  • Assemble the salad by adding 2 cups 50/50 mixed greens or just spinach to a serving bowl, then add 1 c chopped broccoli, ½ c thawed edamame, ¼ c chopped pistachios.
  • Peel or slice the peel off of 2 mandarin oranges. Cut thin slices. Remove seeds, then add to salad and finish off with the dressing. Toss salad and enjoy immediately.
  • Serve with your favorite crusty bread.

Notes

  • Taste for salt and ginger preferences- add more if desired.
  • Don't have fresh or frozen ginger (I have a whole frozen knob of ginger in my freezer, and I grate ginger from that when I need it)- add ⅛t ground ginger (USE ¼ teaspoon FOR EVERY TABLESPOON FRESH)
  • If you have 20 minutes, roast broccoli for added flavor and crunch. (about 15-20 minutes at 400 degrees)
  • Add other vegetables in your fridge to reduce food waste.
  • Use whatever greens you have on hand-spinach, mixed greens, kale, baby kale, arugula, etc.
  • Serve with your favorite grain: farro, rice, quinoa, or toast.