Christmas Spinach, Orange and Feta Salad
This spinach orange and feta salad is a bright, crisp side for Christmas lunch when the weather calls for something fresh. A lime-and-honey dressing balances sweet orange wedges and salty feta.
A mix of pumpkin and sunflower seeds adds crunch without making the salad heavy. Arrange it on a wide platter so everyone gets a little citrus, cheese and toasted seeds with their greens.
Why it works on a South African Christmas table
It brings a refreshing contrast to glazed gammon, roast chicken or chops straight off the braai. Most of the preparation can happen before guests arrive, leaving only a quick assembly before lunch.
Ingredients
For the dressing
Instructions
- 1Warm a dry frying pan over medium heat. Add the pumpkin seeds and stir for 1 minute, then add the sunflower seeds. Cook for another 2–3 minutes, stirring frequently, until lightly coloured; the pumpkin seeds may begin to pop. Spread on a plate to cool.
- 2Put the onion in a small bowl with the lime juice and a pinch of salt. Leave for 10 minutes while you prepare the fruit, turning the slices once or twice.
- 3Trim both ends from each orange, then slice away the skin and white pith. Working over a bowl to catch the juice, cut between the membranes to release the segments. Set the segments aside and squeeze the remaining membranes to collect enough juice for the dressing.
- 4Lift the onion from the lime juice with a fork and set aside. Whisk the honey, mustard, 15 ml of the collected orange juice and black pepper into the lime juice. Gradually whisk in the olive oil. Taste before adding any more salt, remembering that the feta will season the salad too.
- 5When ready to serve, place the spinach in a roomy bowl and toss with half the dressing. The leaves should look lightly glossy rather than wet.
- 6Spread the spinach over a serving platter. Arrange the orange segments and softened onion over it, then break the feta into small chunks and distribute evenly.
- 7Finish with the mint and cooled seeds. Spoon a little extra dressing over the fruit, if needed, and serve immediately with any remaining dressing on the side.
Nutrition (per serving)
- Calories
- 280 kcal
- Carbohydrates
- 17.7 g
- Protein
- 6.2 g
- Fat
- 21.5 g
- Saturated fat
- 5.5 g
- Sugar
- 12 g
- Fibre
- 3.8 g
- Sodium
- 358 mg
- Cholesterol
- 28 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For advance preparation, wash and dry the spinach and cut the oranges up to a day ahead. Refrigerate separately in covered containers, draining the oranges before assembly.
- Toast the seeds the day before and cool fully before storing in an airtight container at room temperature.
- Keep the salad ingredients chilled until serving. For an outdoor Christmas braai, put out a smaller platter and replenish it from the fridge rather than leaving everything in the sun.
- Serve alongside gammon, grilled chicken or vegetable skewers; add the dressing and seeds only when the food is ready.
Frequently asked questions
Can I use naartjies instead of oranges?
Yes. Use about 4–5 naartjies, depending on their size. Peel, remove any pips and pull away loose white threads. Taste the dressing before adding the honey, as some naartjies are very sweet.
What can I use instead of feta?
A firm plant-based feta alternative works well. For a dairy-free salad without a cheese substitute, leave out the feta and add a little extra salt to the dressing after tasting.
How long will the dressed salad keep?
It is best eaten straight away because the citrus and dressing soften the spinach. Refrigerate leftovers promptly and eat within a day; the seeds and leaves will lose some crunch.
