Orange-Fennel Salad

1 (10 ounce) bag baby spinach leaves

2 oranges, peeled and sectioned

½ large fennel bulb, thinly sliced

1 teaspoon chopped fennel fronds

¼ cup toasted sliced almonds

1 tablespoon chopped fresh mint

3 tablespoons olive oil

2 tablespoons orange juice

½ teaspoon ground cumin

½ teaspoon onion powder

salt and pepper to taste

Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.