Festive Orange Spinach Salad

A simple, bright and flavorful salad perfect to accompany any Holiday feast or for a quick dinner with leftover turkey.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 -8 servings
Author Heather


  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh squeezed orange juice *about 2 oranges
  • 1 tsp orange zest *packed about zest of 2 oranges
  • 2 tbsp dijon mustard
  • 1/2 tsp salt
  • For the Salad
  • 6 oz bag baby spinach
  • 1 med head romaine lettuce
  • 1 1/2 cups toasted unsalted pecans
  • 1/2 cup pomegranate arils
  • 4-6 oz crumbled goat cheese
  • 3-4 oranges a total of 5-6 oranges for the whole salad


  1. Preheat oven to 350℉. Place pecans on cookie sheet. Bake for 5-6 mins or until toasted. Let cool before adding to salad.
  2. Zest and juice 2 oranges. Set zest aside.
  3. In a medium sized mixing bowl whisk orange juice into oil until emulsified. Add zest, mustard and salt. Mix well. Refrigerate until needed.
  4. Using a sharp pairing knife, cut ends off of remaining oranges and then run blade in-between peel and orange flesh. Make sure no pith remains. Lay orange on side and cut into slices of desired thickness.
  5. Wash and cut romaine.
  6. In a large salad bowl arrange spinach, romaine, pecans, pomegranate arils, orange slices and cheese. Toss with desired amount of salad dressing.

Recipe Notes

*Please use as many organic ingredients as possible.*
To lower fat grams, add additional lettuce and use a smaller amount of dressing.