20-Minute Fresh Spinach Orange Red Onion Salad
A vibrant salad featuring tender spinach leaves topped with juicy orange segments and caramelized red onion rings, all brought together by a bright honey-orange vinaigrette. The broiled onions add a subtle sweetness that complements the citrus, while fresh orange peel provides aromatic finish. Perfect as a light lunch or elegant side dish for dinner parties, this colorful salad offers a refreshing balance of sweet, tangy, and savory flavors that work beautifully alongside grilled proteins or as part of a Mediterranean-inspired meal.
Ingredients
- 8 cups torn washed fresh spinach leaves, stems removed
- 4 medium seedless oranges
- orange juice
- ⅓ cup honey
- 3 tablespoons raspberry vinegarred wine vinegar1:1vegetarianvegan
slightly less fruity
- 2 tablespoons canola or soybean oil
- ½ teaspoon salt
- 1 medium red onion, cut into 1/4-inch-thick slices
Instructions
- 1
Arrange spinach on serving platter or individual plates
- 2
Peel eight 2 1/2x2-inch strips of orange peel with vegetable peeler, removing only orange part, then cut strips lengthwise into thin slivers
- 3
Cut remaining peel and white pith from oranges with sharp knife, then remove segments by cutting between membranes and catch juice in small bowl
- 4
Squeeze orange membranes into bowl to extract all juice, adding more orange juice if needed to make 1/2 cup, then beat in honey, vinegar, oil and salt with wire whisk
- 5
Place onion slices in single layer on ungreased cookie sheet and brush with orange juice mixture
- 6
Broil onions 2 to 3 inches from heat for 4 to 5 minutes or just until edges begin to darken
- 7
Arrange orange segments on spinach, separate onion slices into rings and scatter over oranges, then drizzle with remaining orange juice mixture and garnish with orange peel strips
Tips
Use a vegetable peeler to create thin orange peel strips for the most elegant presentation and avoid bitter white pith
Broil onion slices just until edges darken to achieve perfect caramelization without burning
Make dressing ahead and let flavors meld, but assemble salad just before serving to prevent wilting
Good to Know
Refrigerate assembled salad up to 2 hours, though best served immediately
Prepare dressing and orange segments up to 4 hours ahead, store separately
Serve immediately after assembly on chilled plates
Common Mistakes
Don't skip removing white pith to avoid bitter taste
Avoid over-broiling onions to prevent burning
Don't dress spinach too early to prevent wilting
Substitutions
FAQ
Can I use regular oranges instead of seedless?
Yes, just remove seeds when segmenting. Navel oranges work particularly well as they're naturally sweet and easy to peel.
What if I don't have raspberry vinegar?
Red wine vinegar or white wine vinegar work well, though you'll lose some fruity sweetness. Add a pinch of sugar if needed.
How long will this salad keep in the refrigerator?
Best eaten immediately, but can be stored dressed for up to 2 hours. Store components separately for longer storage.