Combine orange juice, white wine vinegar, raspberry-flavored white wine vinegar, honey, olive oil, ginger, salt, and red pepper flakes in a blender.

Blend for 30 seconds until the dressing is emulsified.

In a medium bowl, combine sliced oranges, sliced red bell pepper, and finely sliced red onion.

Pour the blended dressing over the orange slice mixture.

Marinate the mixture in the refrigerator for at least 15 minutes to allow the flavors to meld.

In a large bowl, toss the spinach leaves with the marinated orange and dressing mixture.

Sprinkle roasted sliced almonds on top of the salad before serving.