Spinach Salad with Orange Poppyseed Dressing

I’m not a big salad person to be honest. I mean, I don’t have salad every day for lunch or dinner like a lot of girls on “diets.” My diet consists of plenty of lean proteins, carbs, and healthy fats. And some donuts. Let’s not forget the donuts. Occasionally though I really love the heartiness and crunch a salad has to offer. Plus, it’s awesome that you get to eat so much of it all at once! Consider them plant nachos; tiny vessels meant to carry yummy fats like avocado, oil and feta cheese.

This salad makes for a great summer lunch salad to share with folks or as a dinner side. The dressing can be jarred and saved for 1-2 weeks. It has a light taste but still adds enough flavor to the overall salad. Let me know how you like it!

Spinach Salad with Orange Poppyseed Dressing

Serves 4


Mix all of the dressing ingredients together. You may want to add more oil or orange juice, depending on your desired flavor and consistency. Set in the fridge for 10 mins or more.

Prep all of your salad ingredients and coat with a few tablespoons of dressing prior to serving. Store leftover dressing in a sealed container for up to a week.


For the Dressing

⅓ cup Chosen Foods avocado oil

2 tsp orange zest

¼ cup fresh orange juice

2 Tbsp fresh lemon juice

2 Tbsp honey

2 tsp dijon mustard

¼ tsp salt

1 Tbsp poppy seeds

For the Salad

1 lb chicken, grilled

4-6 cups baby spinach

1 medium avocado, diced

2 oz crumbled feta

½ cup sliced almonds, toasted

½ cup dried cranberries

Entrée, SaucesSara Nelson