Spinach Salad with Curried Almonds

6 years ago


So what do you make when you've got a couple of pounds of ground chicken and a bag of fresh spinach, but want Indian flavors?  That was last week's dilemma which led to the creation of those delicious Curried Chicken Burgers with Chutney Mayo. I wasn't terribly optimistic about what I might find googling "Indian spinach salad" but came across this recipe which looked to have potential.  I modified the dressing, toning down the tartness with a bit of yogurt, and tossed in some spicy curried almonds to make the perfect side dish for the burgers.  The Spinach Salad with Curried Almonds was so good that, after having it for dinner, I ate it two days in a row for lunch. When the weather gets cold, we love tomato-based curry dishes served over rice.  The spinach salad will be the perfect side we've been missing.

The curry powder I used for the sweet and spicy almonds was my favorite Frontier Indian Curry spice blend -- lots of flavor and not too fiery. For the dressing, I used Spicy Plum Chutney from The Virginia Chutney CompanyMajor Grey's mango chutney would work fine here, but you may want to add a pinch of cayenne or some black pepper to balance the sweetness.

Spinach Salad with Curried Almonds


For the Curried Almonds:

  • 2 tablespoons butter, melted
  • 1/2 cup roasted unsalted almonds 
  • 1 1/2 teaspoons curry powder 
  •  1/4 teaspoon kosher salt
  • 1 1/2 teaspoons sugar

For the Spinach Salad:

  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon plain yogurt
  • 2 tablespoons minced chutney
  • 2 1/4 teaspoons sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon dry mustard
  • 10 ounces fresh baby spinach
  • 1 1/2 cups diced apple (unpeeled)
  • 1/2 cup golden raisins
  • 1/4 cup sliced green onions


  1. Preheat the oven to 300 degrees.  
  2. Line a baking sheet with foil. Pour the butter on to the baking sheet.  Add the almonds, then sprinkle with the curry powder, salt and sugar.  Toss together and spread in a single layer.
  3. Bake the almonds for 20-25 minutes, stirring occasionally.
  4. Cool the almonds completely, then scrape everything from the foil on to a cutting board and roughly chop.
  5. In a small bowl,  whisk together the apple cider vinegar and vegetable oil.  Whisk in the yogurt, chutney, sugar, curry powder and dry mustard.
  6. Add the spinach, apple, raisins,green onions and almonds to a large salad bowl.  Drizzle with the dressing and toss thoroughly to combine.

Yield: 6-8 servings

Prep time: 30 minutes



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