warm citrus and spinach salad with oranges for fresh january meals

Start by supreming your oranges – this fancy technique removes all the bitter pith and membrane, leaving you with jewel-like segments. Cut off both ends of each orange, then stand it on a cut end. Following the curve of the fruit, cut away the peel and white pith in strips. Hold the orange in your hand and carefully cut between the membranes to release each segment. Do this over a bowl to catch all the precious juice – you'll use it for the dressing. Squeeze the remaining membrane to extract every drop of juice. You should end up with about ½ cup of orange juice.

Pro tip: Don't worry if your segments aren't perfect – they'll warm up and become more forgiving later.

Heat a dry skillet over medium heat. Add your roughly chopped almonds and toast, shaking the pan frequently, for 3-4 minutes until they smell nutty and are lightly golden. This step is crucial – untoasted nuts will taste flat and bland. Keep a close eye on them as they can go from perfect to burnt quickly. Once toasted, immediately transfer to a plate to stop the cooking process. They'll continue to crisp as they cool.

Make ahead: Toast a big batch and store in an airtight container for up to a week. You'll find yourself adding them to everything!

In a small bowl, whisk together the reserved orange juice, lemon juice, honey, and Dijon mustard until the honey dissolves completely. While whisking constantly, slowly drizzle in the olive oil to create an emulsion. The dressing should thicken slightly and become glossy. Season with salt and pepper to taste – you'll need less salt than you think because the feta will add saltiness too.

Storage: The dressing will keep for 3 days in the refrigerator. Just whisk again before using as it may separate.

Here's where the magic happens. Heat 1 tablespoon of olive oil in the same skillet you used for the almonds over medium-low heat. Add your orange segments and cook for just 30-45 seconds, gently turning them once. You're not cooking them through – just warming them enough to release their essential oils and intensify their sweetness. The segments should still hold their shape but be warm to the touch.

Don't skip this: This step transforms the citrus from ordinary to extraordinary. The warmth makes the salad feel comforting despite being packed with greens.

If your baby spinach is looking a bit tired, refresh it by soaking in ice water for 5 minutes, then spinning dry. This step isn't necessary if you're using just-purchased greens. Place the spinach in a large bowl – you'll need plenty of room for tossing. The key is to barely wilt some leaves while keeping others crisp, creating textural interest in every bite.

Size matters: If any spinach leaves are larger than bite-sized, tear them in half. You want everything to be easily forkable.

Add the warm citrus segments to the spinach bowl along with half the toasted almonds and half the feta. Pour over about three-quarters of the dressing. Using your hands (the best tools for gentle tossing), lightly combine everything. The warmth from the citrus will slightly wilt some spinach leaves while leaving others crisp. Taste and add more dressing if needed – you want everything lightly coated but not swimming.

Technique tip: Toss gently to avoid breaking up the citrus segments. They should remain mostly intact for beautiful presentation.

Transfer the salad to a serving platter or individual plates. Drizzle with the remaining dressing and scatter the reserved almonds and feta over the top. This final scattering ensures you get those beautiful pops of white and crunch in every serving. Serve immediately while the citrus is still slightly warm, offering freshly ground black pepper on the side.

Presentation: The contrast of the deep green spinach, ruby citrus segments, and white feta is stunning. Let the natural beauty shine by not over-tossing.