Toasted Walnut and Spinach Salad with Orange Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fresh spinach salad topped with crunchy toasted walnuts and bright orange vinaigrette, balancing earthy and citrus flavors. This mediterranean-inspired whole30 (gluten free) ready in about 15 minutes pairs fresh baby spinach, walnuts, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups fresh baby spinach
• 1/2 cup, chopped walnuts
• 1/4 small, thinly sliced red onion
• 1 large, peeled and segmented navel orange
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh orange juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a dry skillet over medium heat. Add 1/2 cup chopped walnuts and toast for 4-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
2. Step 2: In a small bowl, whisk together 1/4 cup fresh orange juice, 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: In a large salad bowl, combine 6 cups fresh baby spinach, 1/4 thinly sliced red onion, and 1 large peeled and segmented navel orange.
4. Step 4: Pour the orange vinaigrette over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Sprinkle the toasted walnuts on top just before serving to maintain crunch.