If you’re looking for a fresh, vibrant salad that’s light yet packed with flavor, this Spinach & Clementine Salad Recipe is the perfect choice. Made with baby spinach, juicy clementines, crisp celery, red onion, walnuts, and dried cherries, this citrus spinach salad is bright, refreshing, and beautifully balanced.
Finished with a simple homemade red wine vinaigrette, this spinach salad is perfect for holidays, brunches, or as a fresh side dish for dinner.
Why You’ll Love This Spinach & Clementine Salad Recipe
- Sweet and savory flavor combination
- Fresh citrus brightness
- Perfect for holiday tables
- Light yet satisfying
- Beautiful presentation
- Ready in minutes
Ingredients for Spinach & Clementine Salad
The Fresh Greens
2 (16-ounce) packages baby spinach
Baby spinach creates a tender, nutrient-rich base for this citrus salad and pairs beautifully with the sweet clementines.
The Citrus & Crunch
4 clementines, peeled and sectioned
4 stalks celery, thinly sliced on the diagonal
1 cup red onion, thinly sliced
Clementines add bright sweetness, celery brings crisp texture, and red onion adds a slight bite that balances the sweetness.
The Texture & Sweetness
½ cup walnuts
½ cup dried cherries
Walnuts add earthy crunch, while dried cherries bring tart sweetness that complements the citrus.
The Red Wine Vinaigrette Dressing
2 tablespoons red wine vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
1 clove minced garlic
¼ teaspoon sugar
Pepper to taste
This simple vinaigrette ties the salad together with tangy, slightly sweet, and savory notes.
Equipment We Love for This Recipe
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Spinach & Clementine Salad Recipe: Fresh Baby Spinach Salad with Citrus and Walnuts
Ingredients
- 4 clementines peeped and sectioned
- 2 16 oz. Packages baby spinach
- 4 stalks celery thinly sliced on the diagonal
- 1 C red onion thinly sliced
- ½ C walnuts
- ½ C dried cherries
- DRESSING
- 2 TBSP red wine vinegar
- ¼ C olive oil
- 1 tsp Dijon mustard
- 1 clove minced garlic
- ¼ tsp sugar
- pepper to taste
Instructions
- In a large salad bowl, combine salad ingredients
- Whisk together dressing ingredients, and drizzle over salad.
- Serve immediately
How to Make Spinach & Clementine Salad
Start by placing fresh baby spinach in a large serving bowl. Peel and section clementines, making sure to remove excess pith for a clean citrus flavor.
Thinly slice celery and red onion for even distribution throughout the salad. Add walnuts and dried cherries for crunch and sweetness.
Whisk together red wine vinegar, olive oil, Dijon mustard, garlic, sugar, and pepper until well combined. Drizzle over the salad and toss gently before serving.
What to Serve with Spinach & Clementine Salad
This fresh citrus salad pairs beautifully with:
- The Best Creamy Marry Me Chicken
- Chicken Pot Pie
- Crockpot Honey Garlic Chicken
- Chicken Spaghetti
- Sweet & Sour Chicken
- White Chicken Chili
- Bruschetta
- With Egg & Hashbrown Breakfast Casserole for brunch is amazing!
- Spaghetti
- Easy Chuck Roast Stew
It’s perfect for Thanksgiving, Christmas, Easter, or spring gatherings.
Storage & Reheating
Storage:
Store salad and dressing separately in airtight containers for up to 2 days.
Tip:
Toss with dressing just before serving to keep spinach fresh.
Freezing:
Not recommended.
Reheating:
Not applicable. Serve chilled or at room temperature.
Frequently Asked Questions
Can I substitute oranges for clementines?
Yes, mandarin oranges work beautifully.
Can I use pecans instead of walnuts?
Absolutely. Pecans add a sweeter, buttery flavor.
Can I make this ahead of time?
Yes, but keep dressing separate until ready to serve.
Can I add protein?
Grilled chicken or goat cheese are excellent additions.
Final Thoughts
This Spinach & Clementine Salad Recipe is light, fresh, and bursting with flavor. With sweet citrus, crunchy walnuts, and a tangy red wine vinaigrette, it’s the perfect bright side dish for any gathering.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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