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Fresh Mandarin Orange Salad with Honey Citrus Vinaigrette

Close-up of a vibrant mandarin orange salad featuring bright citrus segments, feta cheese, red onion, and sliced almonds.

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You will make this bright and refreshing Mandarin Orange Salad featuring crisp greens, sweet mandarin oranges, crunchy nuts, and a simple honey citrus dressing. It is a perfect side dish for summer meals or BBQs.

Ingredients

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  • 5 cups mixed greens (spinach, romaine, or spring mix)
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup dried cranberries
  • 1/4 cup thinly sliced red onion
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, orange juice, white wine vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper. Set aside.
  2. Toast the almonds: Place the sliced almonds in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until they are fragrant and lightly browned. Remove from heat immediately to prevent burning.
  3. Assemble the salad base: In a large bowl, combine the mixed greens, drained mandarin oranges, toasted almonds, dried cranberries, and red onion slices.
  4. Dress the salad: Just before serving, drizzle the honey citrus vinaigrette over the salad ingredients.
  5. Toss gently to coat everything evenly.
  6. If using, sprinkle the crumbled goat cheese over the top. Serve immediately.

Notes

  • Drain the mandarin oranges well to prevent the salad from becoming watery.
  • For a richer flavor, substitute walnuts for almonds.
  • You can add 1/2 an avocado, diced, for extra creaminess.
  • This salad works well as a light lunch when topped with grilled chicken or shrimp.

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