Refreshing HoneyBell Citrus and Spinach Salad Recipe
Citrus/ Recipes/ Salads

Refreshing HoneyBell Citrus Spinach Salad Recipe and Dressing

Citrus Salad Dressing Recipe

HoneyBell Citrus, Strawberry and Spinach Salad

Honeybell Oranges on Spinach Salad with Pistachios

A classic salad with a twist—this HoneyBell citrus (a sweet cross between a tangerine and grapefruit), strawberry and spinach salad recipe is sprinkled with chopped pistachios and drizzled with a warm bacon salad dressing brightened up with a bit of citrus. Light and refreshing, this salad is the perfect way to welcome spring.

Cushman’s HoneyBells are the perfect companion to sweet strawberries in this modernized version of the classic spinach salad. HoneyBells are juicy and sweet with less acidity than a navel orange. Their fresh-picked flavor shines in any salad and they’re equally amazing just to enjoy as a quick snack. This recipe comes to us from Kelly Hemmerly, author of The Suburban Soapbox. This salad is great as a light lunch or dinner, as well as, a stunning centerpiece to any brunch spread. It’s super easy to make and can be made in advance. We know you’ll love this salad after one bite—it’s like a big, fresh party in your mouth.

HoneyBell, Strawberry and Spinach Salad Recipe

Honeybell Oranges and Strawberries on Spinach Salad
  • 4 slices thick cut bacon
  • 8 cups fresh baby spinach, rinsed and dried
  • 2 HoneyBells (or orange alternative), peeled, segmented and membrane juiced
  • 1 1/2 cups sliced strawberries
  • 1 cup sliced white mushrooms
  • 1/2 cup thinly sliced red onion
  • 1/2 cup rough chopped shelled pistachios
  1. In a large skillet, fry the bacon until crisp
  2. When cooked, transfer to a paper towel lined plate to cool
  3. Pour the bacon fat into a small saucepan and set aside
  4. In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms and onion
  5. Toss to combine all ingredients

Warm Citrus Bacon Salad Dressing Recipe

Citrus Salad Dressing Recipe With Bacon
  • 1/4 cup bacon fat
  • 1/4 cup HoneyBell juice (or orange alternative)
  • 1/2 cup champagne vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  1. Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt and pepper until well combined
  2. Pour the dressing over the salad and toss to combine
  3. Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately
Note: If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.

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  • Avatar
    Belinda Delaney
    March 20, 2017 at 5:33 am

    How do you print this without ending up with 5 pages

    • Avatar
      Tiana Madera
      March 23, 2017 at 9:38 am

      Hi Belinda, you can copy the portion of the post you’d like to print, and paste it in a Word document. To ‘copy and paste’, you can highlight the copy and right click the mouse and click ‘copy’. Then paste that portion in a Word doc by right clicking on the Word doc and click ‘paste’. This will allow you to control how many pages you use. Hope that helps!

  • Reply
    How to Cut an Orange
    March 15, 2016 at 12:07 pm

    […] Cut in-between each membrane to reveal the juicy segments and voila, now you have bite-sized snacks that are perfect in salads or smoothie bowls. Don’t forget to save that juice for a refreshing salad dressing. […]

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