Spinach, Blood Orange and Macadamia Nut Salad

Recipe by Ashley U
READY IN: 40mins


  • Salad
  • 34
    cup coarsely chopped macadamia nuts
  • 4
    blood oranges (if unavailable, you can use regular oranges)
  • 5
    cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces
  • 1
    cup cooked corn
  • Dressing
  • 12
    garlic clove, minced
  • 1
    teaspoon Dijon mustard
  • 1 12
    tablespoons sherry wine vinegar
  • 3
    tablespoons hazelnut oil
  • 1 -2
    tablespoon fresh blood orange juice, reserved from sectioning fruit


  • In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.
  • Peel and section oranges over bowl to catch juices.
  • Cut segments into 1/2-inch dice.
  • Reserve juice for dressing.
  • In large bowl, combine toasted nuts, orange, spinach and corn.
  • Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste.
  • With fork, mash to smooth paste.
  • Add vinegar and whisk until smooth.
  • Whisk in oil in thin stream until dressing had thickened.
  • Whisk in reserved orange juice.
  • Correct seasoning, adding salt or orange juice to taste.
  • Just before serving, pour dressing over salad and toss until spinach is lightly coated.