Ingredients:

  • 5 ounces (140g) baby spinach, washed and dried
  • 2 oranges, peeled and segmented
  • 2 pink grapefruits, peeled and segmented
  • ½ cup (50g) sliced almonds
  • ¼ cup (30g) crumbled goat cheese (optional)
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (10g) poppy seeds
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Spread sliced almonds in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Alternatively, toast them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes. Let cool slightly.
  2. Peel and segment the oranges and grapefruits. Ensure all pith is removed for the best flavor.
  3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey (or maple syrup), poppy seeds, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
  4. In a large bowl, combine spinach, orange segments, grapefruit segments, and toasted almonds.
  5. Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat. Sprinkle with crumbled goat cheese (if using).