Fresh Citrus Spinach Salad with Pepitas

This salad is the kind of thing I make when the fridge is half empty and I still want something that tastes like I tried. The base is baby spinach, which is tender enough to eat raw but sturdy enough to hold up to a dressing. Spinach wilts quickly once it meets acid, so I like to dress it right before it goes to the table. If you are packing it for lunch, keep the dressing in a small jar and pour it on at the desk.

The dressing is mostly orange juice and lemon juice, with a little soy sauce for savoriness and a teaspoon of honey to round off the sharp edges. Ground ginger is a quiet background note here. Fresh ginger would be louder, so if you have some, a small grated knob works too, but go easy at first. Use lower sodium soy sauce if you can, since it lets the citrus do the talking.

A food fact I enjoy: oranges are almost always picked when they are fully ripe and sweet, which is why the segments in a salad like this taste so bright in winter. Peeling them with a sharp knife, taking off the white pith and cutting between the membranes, keeps the pieces clean and juicy. Save any leftover juice from the cutting board and add it to the dressing.

Pepitas are the crunch that makes this feel like a meal rather than a side. Toast them in a dry pan for a minute or two until they start to puff and smell nutty, then let them cool before scattering. They keep for a week or so in a sealed jar, which means you can toast a handful and have them ready for the next salad. If you want a richer, noodle-based dinner another night, try Creamy Chicken and Mushroom Qetoe Pasta.

For something more filling, this pairs nicely with a plate of Skillet Salmon with Soy Mushrooms and Rice, since the soy and mushroom notes echo across both plates. Or, if you want a warm bowl alongside, a spoonful of Golden Pumpkin and Chickpea Curry makes a cozy contrast to the cold, crisp greens.

Leftover dressed salad does not keep well, so make only what you will eat. Undressed leaves and orange segments will hold in the fridge for a day or two in a covered container lined with a paper towel. Toss them together with the dressing when you are ready to eat.