Mandarin Orange Salad
This Mandarin Orange Salad is a bright and refreshing dish that combines sweet citrus, crisp greens, and crunchy nuts, perfect for any occasion.
Ingredients
Salad Ingredients
- 6 cups mixed salad greens a mix of romaine, baby spinach, and arugula for texture and color
- 11 ounces can mandarin oranges, drained or 3 fresh mandarins, peeled and segmented
- 1 cup sliced cucumber cool and crisp
- 1/2 cup thinly sliced red onion optional, for a gentle bite
- 1/2 cup toasted slivered almonds or chopped pecans adds crunchy, nutty warmth
- 1/2 cup feta cheese, crumbled substitute goat cheese or nutritional yeast for a dairy-free/vegan twist
- 1/2 cup cherry tomatoes, halved sweet pop of color
- 1/4 cup dried cranberries or pomegranate seeds for tart sweetness, substitute golden raisins
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Toast the nuts: In a small dry skillet over medium heat, toast slivered almonds or pecans for 3–4 minutes, stirring until fragrant and lightly golden.
- Prep the produce: Rinse and dry the salad greens, peel and segment fresh mandarins if using, slice the cucumber and red onion, and halve the cherry tomatoes.
- Whisk the dressing: In a small bowl, whisk together olive oil, rice vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Assembly
- Build the salad: In a large salad bowl, layer greens, mandarins, cucumber, tomatoes, and red onion.
- Sprinkle toasted nuts, dried cranberries, and crumbled feta on top.
Serving
- Dress and toss: Drizzle the dressing over the salad just before serving and toss gently to coat.
- Serve immediately so the mandarins stay juicy and the greens stay crisp.
- Final flourish: Scatter a few extra mandarin segments and a pinch of black pepper over each bowl for a restaurant-style finish.
Notes
Make it festive: Replace dried cranberries with pomegranate seeds and add a handful of candied pecans. For a protein boost, add grilled chicken or chickpeas. Leftovers can be stored in an airtight container for up to 24 hours.