Winter Spinach Salad
Holiday entertaining has been on my mind lately, and this winter spinach salad is one I used to serve at seasonal gatherings. It’s bright, festive, and easy to prepare—perfect for a holiday table or a casual dinner with friends. The salad blends fresh citrus, tender baby spinach, thinly sliced red onion, and creamy chèvre (goat cheese). The dressing is a simple smoky-sweet vinaigrette featuring honey and cumin that complements the oranges and cheese beautifully. Oranges are at their peak in winter, so now is an ideal time to make this colorful salad.
I no longer have the original clipped recipe, so I recreated the dressing from memory using the oil-to-vinegar ratio I usually rely on. The version below is how I make it now: I use red wine vinegar, olive oil, a splash of orange juice, a touch of honey, and warm spices—cumin and a little chili powder for balance. I often use smoked cumin for added depth, but regular ground cumin works fine. In the photos you’ll see I also sprinkled toasted pine nuts for crunch; that’s optional, but I like the texture contrast they provide.
This recipe is flexible. Years ago I served a similar salad on mixed greens rather than spinach, and that works just as well. The honey chèvre adds a pleasant sweetness that pairs with the oranges; if you choose plain goat cheese, a light drizzle of honey on top is a lovely finishing touch. Red onion is macerated briefly in some dressing to soften its bite and bring out a milder, sweeter flavor. Assemble the salad shortly before serving so the spinach stays crisp and the colors stay vivid.
The salad feels seasonal and elegant without being fussy, so it’s a great option for Christmas or any winter gathering. It offers a nice balance of flavors—bright citrus, creamy cheese, smoky-sweet dressing, and a hint of heat from the chili powder. If you’re entertaining, you can prepare the dressing and toast the pine nuts ahead of time to simplify plating. Your guests will appreciate the freshness and the festive presentation.
Best, Kelly
Winter Spinach Salad with Honey Cumin Dressing
Spinach salad with a smoky-sweet vinaigrette and the citrus brightness of orange rounds. Serves 4.
Ingredients
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon orange juice
- 1½ teaspoons honey
- ¾ teaspoon ground cumin (smoked cumin if available)
- ¾ teaspoon chili powder
- 10 ounces baby spinach (adjust to taste)
- ½ red onion, very thinly sliced
- 2 oranges, peeled and sliced into rounds (slice rounds in half if too large)
- Honey chèvre (small log) or plain goat cheese
- Pine nuts, toasted (optional)
- Kosher salt and freshly ground black pepper
Instructions
- Whisk the dressing: In a small bowl whisk together the olive oil, red wine vinegar, orange juice, honey, cumin, chili powder, and a pinch of salt until combined. Alternatively, shake the ingredients in a jar with a tight-fitting lid.
- Macerate the onion: Place the thinly sliced red onion in a small bowl and toss with about 2 tablespoons of the dressing. Let it sit for 10–15 minutes to soften and mellow.
- Assemble the salad: In a large bowl combine the baby spinach, orange rounds, and the macerated red onions (reserve any leftover dressing). Lightly dress the salad and toss gently. Add more dressing only if needed—avoid overdressing.
- Season and plate: Sprinkle with salt and pepper to taste and toss again. Divide the salad among four plates. Dot each serving with pieces of goat cheese and sprinkle with toasted pine nuts if using.
- Finish: If you used plain chèvre, drizzle a small amount of honey over the cheese for a touch of sweetness.
Recipe Notes
If you prefer mixed greens instead of spinach, that works well. The smoked cumin is optional but adds a lovely depth. Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant—watch them closely as they can burn quickly.
Nutrition (approximate per serving)
- Calories: 253 kcal
- Carbohydrates: 15 g
- Protein: 3 g
- Fat: 22 g
- Fiber: 4 g
- Vitamin A: high (from spinach)
- Vitamin C: significant (from oranges)
Winter Spinach Salad
Author: Kelly Wildenhaus