Spinach, Orange & Almond Feta Salad

Spinach, Orange & Almond Feta Salad

with Garlic Rosemary Croutons & Orange Vinaigrette

This is one of those salads that sits perfectly at the threshold between winter and spring.

You still have the depth and bitterness of leafy greens… but the brightness of citrus starts coming in. It’s fresh, but still grounding.

The combination is simple but very balanced:

Peppery baby spinach,
sweet juicy oranges,
crispy garlic-rosemary croutons,
creamy almond feta,
and a sharp orange vinaigrette tying everything together.

It works beautifully during the Lenten season, but honestly it’s just as fitting anytime you want something light that still feels complete and satisfying.

Ingredients

For the garlic rosemary croutons

• Stale sourdough bread

• 3–4 garlic cloves, finely chopped

• A few sprigs fresh rosemary, finely chopped

• Extra virgin olive oil

• Pinch of salt (optional)

For the orange vinaigrette

• ½ shallot (or 1 small shallot), finely brunoised

• ½–1 tsp honey
  (or agave / maple syrup)

• ½ tsp Dijon mustard

• Juice of 1 orange

• 1 tbsp apple cider vinegar

• Salt & fresh black pepper

• ~¼ cup extra virgin olive oil

For the salad

• 2–3 large handfuls baby spinach

• 1 orange, peeled & sliced into rounds

• Almond feta (crumbled) (recipe here)

• Garlic rosemary croutons

Optional additions

• Crushed walnuts

• Pickled red onions (see below)

Step 1 — Make the Croutons

1. Cube stale sourdough bread into bite-size croutons.

2. Finely chop garlic and rosemary.

3. Toss bread with garlic, rosemary, olive oil, and a pinch of salt.

4. Spread on an oven tray.

5. Bake at 180°C for ~8 minutes, stirring once or twice, until golden and crisp.

Set aside to cool.

Step 2 — Prepare the Orange Vinaigrette

In a bowl, combine:

• Finely diced shallot

• Honey (or alternative)

• Dijon mustard

• Orange juice

• Apple cider vinegar

• Salt & pepper

Whisk to combine.

Slowly drizzle in olive oil while whisking to emulsify into a balanced vinaigrette.

Taste and adjust acidity or sweetness if needed.

Step 3 — Prepare the Salad Base

1. Place baby spinach in a large bowl.

2. Add some of the vinaigrette.

3. Toss gently until the leaves are well coated.

Transfer to your serving plate or platter.

Step 4 — Assemble

Layer on top:

• Orange slices

• Garlic rosemary croutons

• Crumbled almond feta

Optional:

• Crushed walnuts for extra texture

• Pickled red onions for color and acidity

Quick Pickled Red Onions (Optional)

1. Slice red onion into fine julienne.

2. Place in a jar.

3. Add:

   • Salt

   • A little sugar

   • Apple cider or white wine vinegar

4. Top with water to dilute acidity.

5. Let pickle at least a couple of hours.

Keeps in the fridge for several days.

Almond Feta

For the almond feta used in this salad, you can find the full recipe here:

[Link to Almond Feta Recipe]

Serving

Serve immediately while croutons are crisp and the spinach is fresh.

This salad works beautifully:

• As a light main

• As part of a Lenten table

• Or alongside soups and rustic breads

Fresh, seasonal, and balanced between brightness and depth — exactly what this time of year calls for.