Holiday Clementine Spinach Salad with Candied Almonds

I love making this crowd pleasing, refreshing salad to serve a lot of guests. Not only is this spinach salad beautiful to look at, but it’s a great, healthy option to serve a crowd, especially during the holidays. The gorgeous ruby pomegranate arils add some festive sparkle and the honey coated almonds always get rave reviews. I usually have an abundance of clementines during the holidays and this is a fun way to use them up.

Clementine Spinach Salad with Candied Almonds

Serves: 16-20

10-12 oz fresh organic baby spinach

5 clementines, peeled and torn into segments

4 celery ribs, chopped

½ red onion, thinly sliced

½ cup pomegranate arils

1 cup sliced almonds

2 T honey

Clementine Dressing:

1 cup olive oil

½ cup apple cider vinegar

2 additional clementines, zested and juiced

2 T fresh parsley, finely chopped

salt and pepper to taste

DIRECTIONS:

In a skillet over low heat, stir together almonds and honey until honey is melted and almonds are coated. Remove from heat and pour honey coated almonds on parchment paper to cool.

In a large salad bowl, combine baby spinach, clementines, celery, red onion, and pomegranate arils. Break apart the candied almonds until they form small bite-size clusters. Add to the salad and toss.

Mix all your salad dressing ingredients until well blended. Serve with the salad. Enjoy!