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Spinach Salad with Curry Dressing Recipe

Spinach Salad with Curry Dressing Recipe

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. YIELD: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 wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon curry powder
  • Dash salt


  • 1. On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 2 servings.

Nutritional 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.

Reviews for Spinach Salad with Curry Dressing

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Reviewed 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."

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