This Curried Spinach Salad is BURSTING with flavors. The warmth of the curry is the perfect balance to the sweetness of the fruit.
The medley of veggies and fruits creates a salad alive with freshness and flavor! And the many colors make a beautiful presentation!
My mother-in-law was a wonderful cook. The meals she prepared were simple yet healthy and delicious! This salad is similar to one of her favorites. So when Debbie and Phil asked us to bring a salad to their Memories from our Mothers' Kitchens Gr8 dinner, I was happy to re-create this one!
Yes, this is called a Curried Spinach Salad, but you do not have to like curry to enjoy this. Trust me, the blend of ingredients is so yummy, it's good enough to drink!
Any good salad dressing should include the basics: acid, oil, salt and sugar. But if you are concerned about sugar in any dressing, feel free to cut it down or add it a little at a time until you get a flavor you like. Here's a good article if you prefer to use something other than the brown sugar.
I do love a little crunch in a salad so I like to add some Candied Pecans from Trader Joe's. But you can keep it simple with just toasted slivered almonds.
If you prefer something with some spice, try Anna's Sugar and Spice Pecans. They can be made months in advance to use when needed.
This makes a perfect luncheon salad topped with grilled chicken or grilled shrimp for a complete meal. Always a big hit!
Adapted from Cooks.com
More Yummy Salad Recipes!
- Warm Potato Spinach Salad
- Spinach Salad with Strawberries
- Lemon Parm Arugula Salad
- Salad with Poppy Seed Dressing
- Fennel and Arugula Salad
Curried Spinach Salad with Fruit and Nuts
- 5 ounces fresh spinach, or any mixed greens of your choice
- 1 small head romaine lettuce, cut or torn into small pieces.
- 3 tangerines or fresh Mandarins, peeled and divided into small segments
- 1 cup seedless black or red grapes, halved
- 1 ripe avocado, seeded, peeled and cubed
- 6 ounces chopped pecans or toasted slivered almonds, I like Trader Joe's Candied Pecans
- ½ cup salad oil
- ⅓ cup red wine vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons minced chives
- 1 clove garlic, minced
- 2 teaspoons curry powder, or to taste
- 1 teaspoon soy sauce
- Toss together spinach, lettuce, tangerines, and grapes in a salad bowl.
- Combine all dressing ingredients in a screw-top jar and shake well.
- Add about one-third of the dressing to the lettuce mixture and toss. Continue adding dressing a bit at a time until you have the greens coated to your liking.
- Garnish with avocado and nuts.
- Pair this salad with grilled chicken or grilled shrimp for a beautiful presentation and complete meal.
- Canned mandarin oranges, chilled and drained, can be used instead of fresh oranges.
- Make the dressing a day in advance and refrigerate. Bring to room temperature and shake to combine before dressing the salad.