Spinach Salad with Orange, Feta and Toasted Seeds

Name: Spinach Salad with Orange, Feta and Toasted Seeds
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 6 as a side dish people
Cuisine: South African
Ingredients: 200 g baby spinach (Washed and thoroughly dried; remove any tough stalks.); 2 oranges (Medium to large; about 350-400 g before peeling.); 1/2 red onion (Small, about 40 g; very thinly sliced.); 100 g feta (Drained and roughly crumbled.); 40 g sunflower seeds (Unsalted.); 45 ml olive oil (For the dressing.); 20 ml fresh lemon juice (For the dressing.); 10 ml honey (For the dressing.); 5 ml Dijon mustard (For the dressing.); 1 ml fine salt (A small pinch; taste before adding more because the feta is salty.); 1 ml ground black pepper (Or to taste.)

Jump to recipe ↓ Spinach Salad with Orange, Feta and Toasted Seeds – homemade traditional South African recipe, plated and ready to serve

This spinach salad is the sort of fresh, colourful bowl that earns its place next to the braai. Tender baby spinach, juicy orange pieces and creamy feta give you plenty of flavour without much fuss, while toasted sunflower seeds add an affordable crunch. The quick honey-mustard dressing brings everything together without weighing down the leaves.

The citrus cuts through rich, smoky meat beautifully. Serve it with Lamb Sosaties, or let its sweet orange pieces balance the heat of Peri-Peri Chicken. It also makes a lighter companion to the more filling dishes in your Braai Salads collection.

For an easy afternoon, prepare the components earlier in the day and keep them separate until the meat is ready. Refrigerate the leaves, cut fruit, feta and dressing at 5°C or below, and keep the cooled seeds in an airtight container at room temperature. In our summer heat, bring the salad out only when everyone is ready to eat; use a cooler with ice packs if fridge space is tight, and discard perishables left out for more than 2 hours, or 1 hour when it is above 32°C.

Tips & Techniques

Dry the leaves properly: Water clinging to spinach dilutes the dressing and makes it slide off. A salad spinner helps, or gently pat the leaves dry with a clean tea towel.
Choose baby spinach: Tender baby leaves work best raw. The large bunches often sold as spinach in South Africa may be Swiss chard, which is tougher and better suited to cooking.
Cool the seeds: Hot seeds can wilt the spinach. Spread them out after toasting so they cool while you prepare the other ingredients.
Go lightly with dressing: Start with two-thirds of the dressing. The oranges release juice as the salad stands, so it needs less dressing than a plain leaf salad.
Keep the pretty bits on top: Holding back some orange, feta and seeds for the final scatter stops all the heavier ingredients disappearing beneath the leaves.

Delicious Variations

Use naartjies: Replace the oranges with 3-4 seedless naartjies. Peel, separate into segments and remove as much loose white pith as practical.
Try pumpkin seeds: Swap the sunflower seeds for 40 g pumpkin seeds and toast until fragrant and just starting to pop.
Make it dairy-free: Leave out the feta and add 1 large diced avocado just before serving. Taste and adjust the salt; use maple syrup instead of honey for a vegan salad.
Add beetroot: Add 150 g cooked, cooled beetroot, cut into small wedges. Arrange it on top rather than tossing it through, so it does not stain the whole salad.

Serving Suggestions

With lamb: Serve alongside sosaties, lamb chops or soutribbetjie; the lemon and orange balance the richness.
With spicy chicken: Pair with peri-peri chicken or chicken dust for a cool, juicy contrast to the spice.
For a fuller plate: Add roosterkoek or braaibroodjies alongside the salad and your braai meat.
For a relaxed buffet: Put out half the salad at a time and keep the rest undressed in the fridge, then assemble a fresh second bowl as needed.

Frequently Asked Questions (FAQs)

Q1: Can I make this spinach salad ahead of time?

Yes. Wash and dry the spinach, slice and drain the onion, and prepare the oranges up to 8 hours ahead. Refrigerate them separately in covered containers. Keep the feta and dressing chilled too. Toast the seeds up to 3 days ahead and store them airtight once completely cool. Assemble and dress just before serving.

Q2: How should I store leftovers?

Refrigerate promptly in a sealed container and eat dressed leftovers within 24 hours, although the leaves will soften. Keep any untouched, undressed components separate for better texture. Discard salad that has stood out for more than 2 hours, or more than 1 hour in temperatures above 32°C; chilling it afterwards does not make it safe again.

Q3: Can I use ordinary bunch spinach instead of baby spinach?

Check the leaves: local bunch spinach is often Swiss chard, with thick ribs and firmer leaves. It is not a direct replacement for tender baby spinach in this raw salad. If baby spinach is unavailable, use 200 g crisp lettuce or a tender mixed-leaf salad instead.

Q4: How many people will this serve at a braai?

It serves 6 as a side when there is meat and another side or bread. Allow for 4 generous portions if it is the only vegetable side. For 12 people, double the ingredients and dress in two batches so the leaves are not crushed.

Q5: What can I use instead of honey or Dijon mustard?

Replace the honey with the same volume of maple syrup, or dissolve 5 ml sugar in the lemon juice before shaking the dressing. Wholegrain mustard can replace Dijon in the same quantity. If leaving out mustard entirely, shake well and dress immediately because the oil and lemon juice will separate more quickly.

In Summary

This spinach salad brings juicy citrus, salty feta and toasted-seed crunch to a braai without a long shopping list. Keep the components cool and separate, then toss just before serving for the freshest result.

Recipe