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Spinach salad with oranges, red onions, and sesame-ginger vinaigrette

This is a super simple salad, essentially an assembly job. It brings to the table a fresh and light summer flavour that is irresistible.

The greens are crisp with a light bitter from the arugula. The oranges add the sweet and freshness to the salad. The ginger vinaigrette adds spice and acid to the salad complementing the flavour profile. Light, refreshing and super healthy, this is a lovely summer salad that is bt flavourful and will help cool you down.

Deborah Madison was one of the first chefs to embrace the farm-to-table movement when she opened her restaurant Greens, one I have dined at a few times. Her cookbooks are lovely, and this one, in particular, is amazing. Simple recipes that are loaded with flavour. Like me, you should get all her cookbooks, each is a masterpiece!

For more wonderful recipes from this cookbook, click here.


1 handful of chicory or red lettuce

1 lb baby spinach

1 handful arugula

1 small red onion, finely sliced

3-4 tangerines or easy-peel oranges, peeled and the flesh separated

2 tablespoons sesame seeds, lightly toasted

For the sesame-ginger vinaigrette:

Zest of 1 orange

2-3 tablespoons orange juice

1 tablespoon ginger paste

3 tablespoons rice wine vinegar or apple cider vinegar

3 tablespoons olive oil

1 teaspoon soy sauce

Salt, to taste

Mix all the ingredients for the dressing in a bowl and allow the flavours to come together for at least 1 hour.

When ready to serve mix the greens in a large bowl. Top with the oranges scattered all over. Drizzle with the dressing and sprinkle the sesame seeds all over. Serve immediately.

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