Clementine Avocado Spinach Salad

This super-simple Clementine Avocado Spinach Salad is the perfect choice when we’re in citrus season (which is now, especially in Arizona).  With gorgeous clementines available this time of the year, there’s not a better use for them.

Combine them in a salad with spinach as the base, ripe avocado and candied pecans tossed on top, drizzled with a bright tasty honey poppyseed dressing and sprinkled with pomegranate seeds.  You will be in healthy, delicious heaven!

Let’s talk about the delicious honey poppyseed dressing…the combination of white balsamic vinegar (it’s okay to substitute with regular balsamic or apple cider vinegar if you don’t have white), honey, poppyseeds, ginger, garlic and Dijon mustard with extra-virgin olive oil creates this vibrant dressing.  Shake it all up in a jar and set it aside until you are ready to dress the salad.

For the salad, place the spinach leaves in a large salad bowl.  Top with the sliced clementines and avocado pieces.  Drizzle with the dressing and gently toss.

Top in all with the candied pecans and pomegranate seeds.  Pass extra dressing.

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Lastly, if you make Clementine Avocado Spinach Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Clementine Avocado Spinach Salad

Makes: 6 servings

Prep Time: 30 minutes  

Total Time: 30 minutes


For the Dressing:

  • 2/3 cup extra virgin olive oil
  • 1/3 cup white balsamic vinegar
  • 2 & 1/2 tbsp honey
  • 1 & 1/2 tbsp poppy seeds
  • 1 tbsp finely grated ginger or ginger paste
  • 1 tsp smooth Dijon mustard
  • 1 clove garlic, finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the Salad:

  • 8 cups baby spinach
  • 6 medium clementines, peeled, halved and cut in 1/4-inch slices
  • 1 medium ripe avocado, cored, halved, peeled and sliced into 1/4-inch slices
  • 1/2 cup Easy Candied Pecans or store-bought
  • 1/2 cup pomegranate arils or seeds


For the dressing, combine all ingredients in a jar and shake, shake, shake! That’s it!

For the salad, place spinach in a large bowl. Top with clementines and avocados. Drizzle lightly with 2-3 tablespoons of the Honey Poppyseed Dressing and toss gently. Top with pomegranate arils and candied pecans. Pass extra dressing at the table.

Recipe from The Cafe Sucre Farine


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