Winter Spinach Salad is a bright, crunchy bowl that turns cold-weather produce into a satisfying meal or side. I make this version all winter long because it balances tender spinach with citrus, crunchy nuts, and a tangy maple-Dijon vinaigrette. For a fresh twist I sometimes swap citrus or cheese depending on what’s in season; I also compare variations against my notes from testing to get the best texture and balance.
Brighten-your-day citrus and avocado salad

Why Make This Recipe

It’s fast: you can assemble a composed salad in about 15–20 minutes for an easy weeknight main or side.
Flavor balance: sweet citrus and tart pomegranate contrast buttery spinach and salty cheese for a complete bite.
Nutrition boost: spinach delivers vitamin K, iron, and folate while citrus gives vitamin C to aid iron absorption.
Versatile for occasions: serves as a light lunch, elegant dinner side, or potluck favorite that’s visually pretty.
Personal insight: I love this salad because the toasted nuts and warm dressing (if using) dramatically elevate simple leaves into something special.
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Recipe Overview

Prep time: 15 minutes
Cook time: 5–10 minutes (to toast nuts or warm dressing)
Total time: 20–25 minutes
Servings: 4 as a side, 2–3 as a main with protein
Difficulty: Easy
Method: Raw-assembly salad with optional pan-toasted nuts and quick vinaigrette emulsification using a whisk or jar.

My Experience Making This Recipe

I tested this salad across several weeks, adjusting nut to citrus ratios and dressing acidity until the spinach didn’t get soggy after tossing. The biggest discovery was massaging baby spinach lightly with a pinch of salt helped it sit under dressing longer without wilting. Toasting nuts in a dry skillet for 4–6 minutes added a depth that store-bought toasted nuts can’t match.

How to Make Winter Spinach Salad

Start by washing and thoroughly drying 8–10 cups of baby spinach (use a salad spinner for best results). Make a simple vinaigrette: 3 tablespoons extra-virgin olive oil to 1 tablespoon apple cider vinegar or sherry vinegar, 1 teaspoon Dijon, 1 teaspoon maple syrup, salt and pepper to taste; whisk until emulsified. Toast 3/4 cup chopped walnuts or pecans in a dry skillet over medium heat for 4–6 minutes until fragrant, then combine spinach, segmented citrus (1–2 oranges or 2 tangerines), 1/2 cup pomegranate arils, thinly sliced red onion, the cooled nuts, and 3–4 tablespoons crumbled goat cheese; toss gently with dressing and serve immediately.

Expert Tips for Success

Dry greens completely: use a salad spinner and pat with paper towels to prevent diluted dressing and soggy texture.
Toast nuts properly: heat a dry skillet to medium and shake the pan often; 4–6 minutes yields browned, aromatic nuts—watch closely to avoid burning.
Emulsify the dressing: whisk oil into vinegar and Dijon slowly (or shake in a jar) for a stable vinaigrette that clings to leaves.
Segment citrus cleanly: use a sharp paring knife to supremes oranges—this removes membranes and keeps the salad elegant and seed-free.
Equipment note: a good nonstick or well-seasoned cast-iron skillet for toasting and a microplane for zest will improve flavor and efficiency.
Spinach pomegranate salad inspiration

How to Serve Winter Spinach Salad

As an entree: add 6–8 ounces thinly sliced roasted chicken or pan-seared salmon for protein and serve on chilled plates.
For dinner parties: plate individual portions on chilled plates, garnish with citrus zest and whole nuts for a composed look.
Side dish: pair with roast pork or a squash-based main to complement winter flavors.
Presentation tip: toss just before serving to keep spinach bright and avoid sogginess; reserve a few pomegranate arils for a final sprinkle.
Winter citrus avocado pairing idea

Storage and Reheating Guide

Store leftover components separately for best results: keep dressed spinach refrigerated in an airtight container for up to 24 hours, undressed greens up to 3 days. Store vinaigrette in a jar in the fridge for up to 1 week—shake well before using. Toasted nuts keep in a sealed container at room temperature for 2 weeks or in the freezer for 3 months; do not freeze dressed salad. Reheat proteins separately (chicken or salmon) to 165°F (74°C) and serve over chilled fresh spinach.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free—check Dijon for any additives if very sensitive.
Dairy-free: swap goat cheese for toasted sunflower seeds or a spoonful of mashed avocado for creaminess.
Warm bacon dressing: render 3 slices chopped bacon, remove, and whisk the hot fat with 1 tablespoon vinegar and 1 teaspoon maple syrup for a warm, smoky dressing—toss quickly with spinach.
More robust salad: add 1 cup cooked farro or quinoa for a grain salad that holds up for lunches.
Ambrosia-style fruity side inspiration

Nutritional Highlights

Key benefits: baby spinach is low-calorie and nutrient-dense—high in vitamin K, vitamin A, and folate—while citrus adds vitamin C to help with iron absorption.
Portion guidance: a 1 1/2–2 cup serving as a side is filling; add 4–6 ounces of protein for a balanced main.
Allergen note: contains tree nuts (walnuts/pecans) and optionally dairy (goat cheese). Substitute seeds and dairy-free cheese to accommodate allergies.

Troubleshooting Common Issues

Wilted salad: if leaves wilt, you likely overdressed or used wet greens; toss gently and serve immediately next time.
Bitter spinach: older or larger spinach can be bitter—use fresh baby spinach and balance with sweet citrus and a touch of maple syrup.
Burned nuts: nuts go from toasted to burned quickly—toast over medium heat and remove from pan as soon as they’re fragrant.

Frequently Asked Questions

Q: Can I prep this salad ahead of time?
A: Yes—prep components separately. Wash and dry greens, store nuts and vinaigrette separately, and slice citrus just before serving. Assemble no more than 30 minutes ahead to maintain texture.

Q: What citrus works best in winter?
A: Navel oranges, Cara Cara, blood oranges, or mandarins all work well; choose sweeter varieties if your pomegranate is very tart. For the most elegant look, supreme the segments to remove membranes.

Q: How can I keep the salad from getting soggy for a potluck?
A: Hold dressing and delicate toppings separately and toss at the host’s table. Alternatively, keep greens chilled and plate individual portions just before serving.

Q: Is there a warm version of this salad?
A: Yes—serve with a warm bacon or shallot vinaigrette poured over greens right before serving; the heat slightly wilts the spinach and deepens flavor without making it limp.

Conclusion

For a tested, seasonally bright salad that’s quick to assemble and flexible for many diets, this Winter Spinach Salad reliably delivers on flavor and texture—try the technique tips above and compare approaches with a similar Spinach Salad Recipe – Love and Lemons for further inspiration.

Winter Spinach Salad