Fall Salad with Cabbage, Spinach, Oranges, and Almonds

We have been absolutely delighted with our CSA (Community Supported Agriculture) share at Spring Wind Farm this year. We’ve had plenty of delicious vegetables and fruits (botanically speaking – unless you’re on the Supreme Court), and we enjoy the atmosphere of the u-pick selection of herbs, vegetables, fruits (again with the scientific language), and flowers.


This past Thursday I picked up another beautiful red cabbage and a half pound of spinach (and a lot of other things, of course). I’d had a delicious orange cabbage salad months back from the spring crop and knew I wanted to do something very similar. Luckily, a quick Internet search led me to a spinach, orange, and cabbage salad on VegKitchen, a site I’ve visited many times before. I altered the ingredients a little to suit what I had on hand, but followed the directions from her recipe.

My ingredients:

  • 8 ounces spinach, sliced into thin strips
  • 4 cups thinly shredded red cabbage
  • 3 navel oranges, peeled, deseeded, sectioned, and cut in half
  • 1/2 cup roasted and salted almonds, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground pepper to taste

This made me about 9 cups of non-compacted salad. We promptly ate about a third of it and I stuck the rest in two wide-mouth quart jars for the next two days. This is so simple to make and alter, but the taste is amazing. All the kids like it (from 11 to 1!)

This salad is so delicious that combined with our experience with cabbage soup (we are studying medieval times over at Our Learning Lab for history, and one of our lessons included making the soup), I’ve decided I need to get serious about growing cabbage next year. We’ve gotten several from “our farm” (as we refer to it) and it’s never been enough. Boy has my opinion on this vegetable changed!


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