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Spinach Salad with Curry Dressing

This lively salad is packed with brain boosters! Straight from our Test Kitchen, the spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 3 cups fresh baby spinach
  • 3/4 cup orange segments
  • 1/2 small onion, thinly sliced
  • 1/3 cup fresh blueberries
  • 2 tablespoons chopped pecans, toasted
  • 1 tablespoon canola oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon curry powder
  • Dash salt


  • On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
Nutrition Facts
2-1/2 cups: 210 calories, 13g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 24g carbohydrate (17g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 fruit.

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Average Rating:
  • keverwann
    Jan 29, 2011

    We really liked the salad ingredients combination, but used 1/8th a small onion because we don't really like raw onion flavor.The dressing didn't taste good by itself, but tasted much better combined with the salad flavors. We think a poppy seed dressing would also be excellent with this salad.Toasting the pecans is a step you really shouldn't leave out. They tasted SO much better toasted. It was pretty essential to the flavor combo.