Mandarin Orange Salad
A quick, joyous salad that combines juicy mandarins, tender greens, and toasted nuts for a comforting and crowd-pleasing dish.
Ingredients
Salad Ingredients
- 6 cups Mixed salad greens Use baby spinach, arugula, or a spring mix for varied texture.
- 2 cans Mandarin oranges Fresh segments are sweetest; canned mandarins are a speedy swap.
- 1 whole Avocado Adds creamy richness; use ripe.
- 1/4 cup Red onion, thinly sliced Optional, for a gentle bite.
- 1/2 cup Toasted almonds or pecans, roughly chopped For crunch; walnuts are also delicious.
- 1/3 cup Feta or goat cheese, crumbled Omit for a dairy-free option or swap with nutritional yeast.
- 2 tablespoons Fresh herbs, chopped (mint or cilantro) Brightens the salad.
Dressing
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Rice vinegar or white wine vinegar
- 1 tablespoon Honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Toast the nuts: Heat a dry skillet over medium heat and toast the almonds or pecans, shaking the pan occasionally, until fragrant and lightly browned (about 3–5 minutes). Transfer to a plate to cool.
- If using fresh mandarins, peel and segment them, removing the membranes for the sweetest bites. Slice the avocado and thinly slice the red onion.
Make the Dressing
- Whisk together olive oil, vinegar, honey, Dijon, salt, and pepper in a small bowl. Adjust sweetness and tang as desired.
Combine and Serve
- In a large bowl, combine the mixed greens, mandarins, avocado, and red onion. Drizzle about two-thirds of the dressing over the salad and toss gently.
- Sprinkle toasted nuts and crumbled cheese over the top, add the fresh herbs, and drizzle the remaining dressing. Serve immediately.
Notes
For a heartier meal, fold in shredded rotisserie chicken or seared salmon. For a vegan version, use maple syrup and skip the cheese. Segment mandarins over a bowl to catch the juices for extra brightness.