Why You’ll Love this Tangy Orange Spinach Salad with Enoki Mushrooms
If you’re looking for a salad that perfectly balances tangy and sweet flavors, this Tangy Orange Spinach Salad with Enoki Mushrooms is about to become your new favorite.
I’m obsessed with how the delicate enoki mushrooms add an unexpected earthy element against the bright citrus. The toasted almonds provide just the right crunch, while the balsamic-Dijon dressing ties everything together with its perfect zip.
What makes this recipe special? The contrasting textures. Tender spinach, juicy oranges, crunchy nuts, and those unique, slender mushrooms create a symphony in every bite. Plus, it’s gorgeous on the plate. Who says healthy can’t be stunning?
What Ingredients are in Tangy Orange Spinach Salad with Enoki Mushrooms?
This bright, invigorating salad brings together the perfect balance of earthy, tangy, and sweet flavors in one vibrant dish. The combination of tender spinach leaves and delicate enoki mushrooms creates a beautiful base, while the mandarin oranges add juicy pops of sweetness throughout. And let’s not forget about that homemade balsamic dressing that ties it all together, transforming simple ingredients into something truly special.
- 1 pound fresh spinach, torn into bite-sized pieces
- 4 ounces slivered almonds, toasted
- 15 ounces mandarin orange segments
- 3 1/2 ounces enoki mushrooms
- 1/2 cup plus 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped chives
- 2 tablespoons sugar
- Salt or Mrs. Dash seasoning mix, to taste
- Freshly ground pepper, to taste
When shopping for this recipe, the quality of your ingredients really matters. Look for the freshest spinach you can find—baby spinach works particularly well for its tender texture. For the enoki mushrooms, which might be new to some home cooks, you’ll find these delicate, long-stemmed fungi in most Asian markets or well-stocked grocery stores. They’ve a mild flavor that won’t overpower the salad. And while canned mandarin oranges work perfectly fine here, you could also segment fresh mandarins or tangerines if you’re feeling ambitious and want to elevate this dish even further.
How to Make this Tangy Orange Spinach Salad with Enoki Mushrooms
Creating this vibrant salad is all about layering fresh ingredients and then bringing them together with a punchy homemade dressing. Start by preparing your base—tear 1 pound of fresh spinach into bite-sized pieces and place them in a large salad bowl. This gives you more texture than pre-cut spinach and lets those leafy greens catch all the delicious dressing.
Next, scatter 4 ounces of toasted slivered almonds and 15 ounces of mandarin orange segments over the spinach, giving the salad a gentle toss to distribute these sweet and crunchy elements.
The enoki mushrooms require a bit of special attention, as they’re the delicate stars of this dish. Take your 3 1/2 ounces of these elegant fungi and gently wipe them with a damp cloth—never wash mushrooms directly under water or they’ll become soggy.
Simply trim off the bottom section where the stems begin to separate, then artfully arrange them across the top of your salad. These slender, mild-flavored mushrooms add such a lovely visual element, not to mention a subtle earthy flavor that balances the sweetness of the oranges.
For the dressing that pulls everything together, whisk 1/2 cup plus 2 tablespoons of olive oil with 1/4 cup balsamic vinegar until they begin to emulsify. Add 1 tablespoon Dijon mustard, 2 tablespoons freshly chopped chives, and 2 tablespoons sugar, continuing to whisk until smooth.
Season with salt (or Mrs. Dash for a salt-free option) and freshly ground pepper to taste. When you’re ready to serve, pour this tangy dressing over the salad and toss gently to coat everything evenly.
The contrast between the bright orange segments, white mushrooms, and deep green spinach makes for a stunning presentation that’s as beautiful as it’s delicious.
Tangy Orange Spinach Salad with Enoki Mushrooms Substitutions and Variations
While enoki mushrooms create a stunning visual appeal in this salad, you’ve got plenty of options when your grocery store isn’t cooperating or you’re just in the mood for something different.
Try substituting shiitake, oyster, or even simple button mushrooms—just slice them thinly for a similar delicate texture.
Not a mushroom fan? Leave them out entirely and add extra crunch with thinly sliced water chestnuts or jicama.
For the oranges, fresh segments work beautifully if you’ve got time to supreme them.
And those almonds? Swap in toasted walnuts, pecans, or pepitas for a different nutty dimension.
Feeling adventurous? A handful of pomegranate seeds adds both color and tang.
What to Serve with Tangy Orange Spinach Salad with Enoki Mushrooms
When pairing this vibrant Tangy Orange Spinach Salad with main courses, you’ve got endless delicious possibilities.
I love how it complements grilled salmon or chicken breast—the citrus notes in the salad cutting through the richness of the protein perfectly.
For a vegetarian option, try serving it alongside a creamy risotto or mushroom pasta.
The contrasting textures work beautifully together, don’t you think?
For a complete meal, add some crusty sourdough bread on the side.
The tang of the bread mirrors the vinaigrette’s acidity while soaking up those divine dressing drippings that might otherwise go to waste.
Final Thoughts
This Tangy Orange Spinach Salad has become one of my absolute favorite recipes to share with friends and family. The combination of fresh spinach, crunchy almonds, sweet mandarin oranges, and those delicate enoki mushrooms creates such a perfect balance of flavors and textures.
I love how the tangy balsamic dressing ties everything together with just the right amount of zing. It’s simple enough for a weeknight dinner, yet elegant enough for special occasions.
The best part? It takes just minutes to put together. Trust me, this revitalizing salad might just become your go-to recipe too.
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