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Orange, Spinach and Pine Nut Salad

Orange, Spinach and Pine Nut Salad

An easy to make salad that is the perfect balance of sweet oranges and crunchy bitter greens. Great alongside a pizza or big bowl of pasta.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as a side salad
Author My Little Larder


For the dressing:

  • 1 Tbsp wholegrain Dijon mustard
  • 2 Tbsp cold pressed olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp runny honey
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

For the salad:

  • 20 g/0.7oz pine nuts
  • 100 g/3.5 oz baby spinach leaves
  • 1 witlof or 1 small radicchio, roughly chopped
  • 1/4 medium red onion, finely sliced
  • 2 oranges, skin and pith removed and sliced into 1/2cm/1/4in slices
  • 4 radishes, thinly sliced
  • 1/4 cup fresh mint leaves


  1. To make the dressing, place mustard, olive oil, vinegar, honey, salt and pepper in a small bowl and whisk to combine. Set aside.
  2. Place pine nuts in a dry fry pan over medium heat. Cook until pine nuts are just starting to brown, about 3-5 min, being sure to toss often. Once the start to brown remove from heat and transfer to a bowl and set aside. Ensure you keep a close eye on the pine nuts as they can burn easily.
  3. Arrange spinach, witlof, onion, oranges, radishes and mint leaves on a serving platter or in a salad bowl. Scatter over pine nuts and drizzle over dressing. Serve immediately.