Best 8 Cinnamon Spinach With Orange Recipes

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Embark on a culinary journey with a vibrant and flavorful dish that tantalizes your taste buds - Cinnamon Spinach with Orange. This unique recipe combines the earthy notes of spinach with the aromatic warmth of cinnamon and the refreshing zest of orange, creating a symphony of flavors that will leave you craving more.

Our recipe collection offers two delightful variations to satisfy your culinary desires. The first recipe features a quick and easy stir-fry method, resulting in a vibrant and nutritious side dish that complements any main course. The second recipe takes you on a more sophisticated culinary adventure, transforming the humble spinach into an elegant main course with the addition of succulent shrimp and a creamy orange sauce.

Both recipes offer a delightful balance of flavors and textures, ensuring a memorable dining experience. The stir-fry method allows the spinach to retain its crispness while absorbing the aromatic spices, while the main course recipe creates a harmonious blend of flavors and textures with the tender shrimp and creamy sauce.

Whether you're seeking a quick and healthy side dish or an impressive main course for a special occasion, our Cinnamon Spinach with Orange recipes will elevate your culinary repertoire and leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ORANGE SALAD



Spinach Orange Salad image

Spinach, orange, and bacon star in this colorful fresh salad.

Provided by LaurasFaves

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

6 slices bacon
2 oranges, peeled
1 (16 ounce) bag fresh spinach leaves
½ red onion, thinly sliced
½ cup pine nuts
⅓ cup vegetable oil
¼ cup orange juice
2 teaspoons white vinegar
½ teaspoon salt

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
  • Separate oranges into individual wedges. Cut each wedge into thirds.
  • Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
  • Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
  • Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 13 g, Cholesterol 10.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 3.8 g, Sodium 466.5 mg, Sugar 7.2 g

CINNAMON SPINACH WITH ORANGE



Cinnamon Spinach With Orange image

This recipe only take a couple of minutes to cook - You just want to wilt the spinach - the cinnamon orange gives a nice flavor to the spinach. You do not need a dressing - serve this as a side dish or a salad

Provided by Bergy

Categories     Vegetable

Time 9m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
10 ounces fresh spinach, washed,stems removed
1/4 teaspoon cinnamon
salt & pepper
1 navel orange, peeled,pith removed and thinly sliced
2 tablespoons pine nuts or 2 tablespoons slivered almonds, toasted

Steps:

  • Heat the oil in a skillet, medium heat.
  • Add spinach, salt, pepper, cinnamon Toss until the spinach is wilted apprx 2 1/2 minutes- do not over cook.
  • Toss with oranges& nuts- Serve.

SMOKED PAPRIKA ROASTED SALMON WITH WILTED SPINACH



Smoked Paprika Roasted Salmon with Wilted Spinach image

A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sautéed spinach, this dish makes a lovely presentation for entertaining.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 8

Number Of Ingredients 10

1/4 cup orange juice
2 tbsps (plus 1 teaspoon) olive oil divided
2 tsps McCormick Gourmet™ Organic Thyme divided
2 pounds salmon fillets
1 tbsp brown sugar
1 tbsp McCormick Gourmet™ Organic Paprika, Smoked
1 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon
1 tsp grated orange peel
1/2 tsp McCormick Gourmet™ Sicilian Sea Salt
1 bag (10 ounces) fresh spinach leaves

Steps:

  • Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor
  • Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade
  • Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork
  • Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach

Nutrition Facts : Calories 188 Calories

CITRUS AND CINNAMON SPINACH SALAD



Citrus and Cinnamon Spinach Salad image

A fresh and fantastic spinach and grapefruit salad with a unique taste!

Provided by Lindsay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup orange juice
½ cup white sugar
½ cup raspberry-flavored vinegar
1 teaspoon ground cinnamon
1 cup vegetable oil
1 (11 ounce) package baby spinach leaves
1 (11 ounce) can mandarin oranges, drained
½ cup crumbled feta cheese
1 red grapefruit, peeled and sectioned

Steps:

  • Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  • Whisk vegetable oil into dressing mixture slowly.
  • Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 27.6 g, Cholesterol 14 mg, Fat 30.9 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 212.5 mg, Sugar 24.1 g

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

Steps:

  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

SPINACH SALAD WITH ORANGES AND ALMONDS



Spinach Salad with Oranges and Almonds image

Categories     Salad     No-Cook     Kentucky Derby     Orange     Almond     Spinach     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Steps:

  • Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
  • Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING



Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 medium red onion
2 tablespoons extra-virgin olive oil
Kosher salt
Citrus Dressing, recipe follows
8 cups baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup crumbled goat cheese
1/2 cup dried cranberries
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon honey, plus more to taste
1/4 teaspoon fresh thyme leaves, chopped
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
  • Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
  • Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

ORANGE VINAIGRETTE SPINACH SALAD



Orange Vinaigrette Spinach Salad image

This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 medium oranges
1/3 cup olive oil
1 tablespoon Worcestershire sauce
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup red wine vinegar
1 package (6 ounces) fresh baby spinach
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Steps:

  • Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • To save time and effort, use pre-washed and chopped spinach.
  • If you don't have orange juice, you can use white wine or chicken broth instead.
  • Feel free to add other ingredients to your cinnamon spinach, such as chopped nuts, crumbled bacon, or diced avocado.
  • Serve cinnamon spinach as a side dish or main course. It's also a great addition to salads, sandwiches, and wraps.

Conclusion:

Cinnamon spinach with orange is a quick, easy, and delicious dish that is perfect for busy weeknights. It's also a healthy and nutritious way to get your daily dose of vegetables. The combination of cinnamon and orange gives this dish a unique and flavorful twist. So next time you're looking for a new and exciting way to cook spinach, give this recipe a try. You won't be disappointed!

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