Spinach, Orange and Fennel Salad with Maple Yogurt Vinaigrette

By Stonyfield

Made with simple ingredients, this sweet and tangy salad is full of Vitamins C and E and beta-carotene- powerful antioxidants that increase the production of infection-fighting cells and antibodies.

Ready In: 10 mins

Level: Easy

Prep: 10 mins

Cook: 0 mins

Yields: 4 Servings


  • 2 T extra virgin olive oil
  • Juice of 1/2 orange
  • zest of 1 orange
  • 1 T pure maple syrup
  • 1 c Stonyfield Organic Fat Free French Vanilla Yogurt
  • Salt and pepper to taste
  • 2 c baby spinach leaves
  • 1 bulb fennel (cored and thinly sliced)
  • 2 navel oranges (peeled and sliced)
  • 1/2 c pepitas (shelled pumpkin seeds)
  • directions

    Step 1

    In a medium bowl, whisk together oil, orange juice, zest, maple syrup, yogurt, salt and pepper.

    Step 2

    Set dressing aside.

    Step 3

    Divide spinach equally between 4 salad plates.

    Step 4

    Arrange an even amount of fennel and orange segments on each plate.

    Step 5

    Sprinkle with pepitas and top with dressing.

    make it with yogurt instead!