Blood Orange and Spinach Salad with Ginger-Spiced Walnuts | Midwest Living

Blood Orange and Spinach Salad with Ginger-Spiced Walnuts

Blood Orange and Spinach Salad with Ginger-Spiced Walnuts

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  • Makes: 4 servings
  • Prep 15 mins
  • Stand 10 mins
  • Cook 3 mins

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Blood oranges bring a pop of color to a classic spinach salad, while walnuts cooked in ginger and cayenne deliver a spicy crunch.


  • 2 tablespoons finely chopped shallot
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon finely shredded blood orange or navel orange zest
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • Ginger-Spiced Walnuts
  • 1 tablespoon butter
  • 1/2 cup walnuts, coarsely chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash cayenne pepper
  • Salad
  • 4 cups fresh baby spinach
  • 2 medium blood oranges and/or navel oranges, peeled, seeded and sectioned


  1. Dressing In a small bowl combine shallot and vinegar. Let stand for 10 minutes, stirring occasionally. Stir in mustard, orange zest, salt, and pepper. Slowly whisk in olive oil.
  2. Ginger-Spiced Walnuts In a small nonstick skillet, melt the butter. Add walnuts, sugar, salt, ginger and cayenne pepper. Toss to coat. Cook over medium heat for 3 to 4 minutes or until walnuts are just toasted, stirring occasionally. Remove from the heat and cool walnuts completely.
  3. Salad Divide spinach among four serving plates. Top with orange sections and cooled walnuts. Whisk dressing and drizzle over salads.

Nutrition Facts

(Blood Orange and Spinach Salad with Ginger-Spiced Walnuts)

Servings Per Recipe 4, sodium (mg) 303, fiber (g) 4, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, pro. (g) 4, calcium (mg) 98, sugar (g) 8, Potassium (mg) 210, vit. C (mg) 52, Fat, total (g) 19, iron (mg) 2, vit. A (IU) 3919, cal. (kcal) 236, sat. fat (g) 4, Thiamin (mg) 0, chol. (mg) 8, Niacin (mg) 0, carb. (g) 14, Riboflavin (mg) 0, Polyunsaturated fat (g) 8, Folate (µg) 143, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0

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