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    Home » By Season » Winter Salads

    Spinach Mandarin Orange Salad with Star Anise

    Filed Under: 10 Minute Salads, Paleo, Vegan, Vegetarian, Winter Salads

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    Get your dose of vitamin C in minutes with this scrumptious Spinach Mandarin Orange Salad. This winter salad is reminiscent of sipping ouzo in the sun and will help you bear the winter chill.

    Jump to Recipe Print Recipe

    SPINACH-MANDARIN-ORANGE-SALAD-WITH-STAR-ANISE

    This salad features star anise which has a delicate "ouzo" flavour combined with the sweet mandarins, bitter blood oranges and creamy avocado it was just magical.

    An ideal salad for people with specific dietary requirements, as it is gluten-free, dairy-free and vegan and paleo-friendly. A vivid colourful salad perfect for brightening up any winters day.

    What is Star Anise?

    Star Anise is a seed pod from an evergreen bush that is native to Southwest China, it has a liquorice-like flavour that compliments mandarins and oranges beautifully.

    If you are unable to find these cute little star-shaped pods in the spice section of your supermarket, you can try substituting their flavour with a splash of ouzo, some Chinese 5 Spice powder or with some fennel seeds.

    CLOSE-UP-OF-SPINACH-AND-MANDARIN-SALAD

    How to make Spinach Mandarin Orange Salad

    1Wash your leaves and herbs.
    Wash your spinach and dill sprigs, remove any wilted or damaged leaves shake and then either pat dry with a towel or spin in a salad spinner to remove excess water. Finely chop your dill and transfer both to a large mixing bowl.

    • WASHING-BABY-ROCKET
      WASH YOUR ARUGULA (ROCKET)
    • BABY-ROCKET-IN-SALAD-SPINNER
      WASH & DRY YOUR ROCKET

    2Peel and cut your citrus and avocado.
    Wash and peel your blood oranges and mandarins, being careful to remove as much of the white pith as possible. Dice your oranges and cut your mandarin slices in half lengthwise. Wash and peel your avocado, cut into chunks and squeeze some lemon juice on top to prevent browning. Add to your bowl.

    • CUTTING-UP-MANDARIN-SEGMENTS
      PEEL MANDARINS & ORANGES
    • CUT-UP-MANDARIN-SEGMENTS
      CUT MANDARIN LENGHTHWISE
    • CUT UP BLOOD ORANGES
      DICE YOUR BLOOD ORANGES
    • AVOCADO-CHUNKS-WITH-LEMON
      CUT AVOCADO INTO CHUNKS

    3Putting it all together.
    Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
    Season your salad with some sea salt and black pepper, pour your vinaigrette over the top, toss well until combined. Taste and adjust seasonings according to your taste.  Arrange in a salad bowl, scatter the pistachios on top to garnish and serve.

    • INGREDIENTS-IN-BOWL
      ADD INGREDIENTS TO A BOWL
    • MIXING-INGREDIENTS-IN-BOWL
      TOSS WELL TO COMBINE

    What can I serve with this salad?

    • Another good all-round salad that you could pair with anything from grilled meats, casseroles and roasts.  
    • We served ours with some mustard pork chops for a quick weeknight dinner
    • But I have also served it with stuffed roasted porchetta for a dinner party.

    Try some more of our Mandarin Salad recipes

    • JERUSALEM ARTICHOKE SALAD WITH ROCKET & MANDARIN
    • RAINBOW CHARD SALAD WITH AVOCADO & MANDARIN

    SPINACH-MANDARIN-ORANGE-SALAD-WITH-STAR-ANISE-HERO-SHOT-LAND

    Spinach Mandarin Orange Salad with Star Anise

    Get your dose of vitamin C in minutes with this scrumptious Spinach Mandarin Orange Salad.
    Print Recipe Pin Recipe Rate this Recipe
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Australian
    Keyword: Easy
    Servings: 4
    Calories: 240kcal
    Ingredients
    For the salad...
    • 4 medium mandarins (500 grams)
    • 2 small navel orange (300 grams)
    • 80 grams baby spinach (approximately 4 cups)
    • ⅓ cup pistachio kernels
    • 3 sprigs dill or fennel
    For the vinaigrette...
    • ¼ cup avocado oil
    • 2 tbsps mandarin juice (juice from 1 medium mandarin)
    • 1 tablespoon white wine vinegar
    • ½ teaspoon star anise (ground)
    • Sea salt and freshly ground black pepper to taste
    Metric - Imperial
    Instructions
    • Wash your spinach and dill, pat dry with a towel or spin in a salad spinner to remove excess water. Finely chop your dill and transfer them to a large mixing bowl.
    • Wash and peel all your blood oranges and mandarins, dice the oranges and cut the mandarins in half lengthwise.
    • Peel and cut your avocado into chunks and squeeze on some lemon juice to prevent browning add to your bowl.
    • Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
    • Season your salad, pour the dressing over the top and toss to combine. Taste and adjust seasonings.
    • Arrange in a salad bowl, scatter the pistachios on top to garnish then serve immediately.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 240kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 32mg | Potassium: 485mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3796IU | Vitamin C: 66mg | Calcium: 85mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    PINTEREST - SPINACH MANDARIN ORANGE SALAD
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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