I toss sweet mandarin segments with peppery arugula, crunchy toasted almonds and a glossy poppy seed dressing in my Arugula Salad With Mandarin Oranges to present a colorful, unexpected medley of textures and flavors.

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I love this Mandarin Orange Salad because sweet meets savory in a way that makes people stop talking at the first bite. Bright mandarin oranges pop, and salty feta cheese crumbles add that anchor you didn’t know you wanted.

It’s casual enough for a weekday lunch but pretty easy to scale up when guests arrive, which always saves me. Sometimes I’ll riff on a Salad With Fresh Oranges idea or lean toward the nostalgic notes of a Mandarin Orange Salad Poppy Seed Dressing, but the heart of this is color, crunch and a smack of acid that keeps you coming back.

Ingredients

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Mandarin oranges: Bright vitamin C juicy sweetness keeps salad light and refreshing
Mixed salad greens: Leafy fiber vitamin K and folate mild bitter greens for balance
Feta cheese: Salty creamy protein adds tang and rich mouthfeel to each bite
Sliced almonds: Toasted crunch heart healthy fats vitamin E and light nutty flavour
Rice vinegar: Sharp acidic lift cuts sweetness keeps flavors bright without many calories
Honey: Natural sweetener binds dressing adds floral notes and quick energy
Red onion: Sharp bite sulfur compounds gives zesty contrast and a crisp texture
Cilantro: Fresh herb citrusy lift low calorie brightens flavors and smells great

Ingredient Quantities

6 cups mixed salad greens (spring mix, baby spinach or romaine)

1 can (15 oz) mandarin oranges drained or 4 fresh mandarins peeled and sectioned

1/2 small red onion thinly sliced

1 medium cucumber sliced

1 cup cherry tomatoes halved

1 cup sliced almonds toasted

4 oz feta cheese crumbles (about 1 cup)

1/2 cup dried cranberries

2 tbsp fresh cilantro chopped

1/4 cup extra virgin olive oil

3 tbsp rice vinegar (or white wine vinegar)

2 tbsp honey

1 tbsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

How to Make this

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1. Put 6 cups mixed salad greens into a large bowl and set aside.

2. If using canned mandarins drain them very well and pat dry with paper towels so they won’t water down the salad; if using fresh peel and section them, removing any membranes, and save a few sections for garnish.

3. Thinly slice 1/2 small red onion, slice 1 medium cucumber, halve 1 cup cherry tomatoes, and chop 2 tbsp fresh cilantro.

4. Toast 1 cup sliced almonds in a dry skillet over medium heat, stirring or shaking the pan often for 3 to 5 minutes until fragrant and lightly golden, watch it closely so it doesn’t burn; or spread on a sheet and bake at 350 F for 6 to 8 minutes. Let cool.

5. Make the dressing by whisking together 1/4 cup extra virgin olive oil, 3 tbsp rice vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper in a small bowl or jar; warm the honey slightly first if it is thick, it helps emulsify. Taste and adjust vinegar or salt if needed.

6. Add mandarins, sliced onion, cucumber, cherry tomatoes, 1/2 cup dried cranberries and chopped cilantro to the greens. Toss gently so the mandarin sections stay intact.

7. Drizzle about half the dressing over the salad and toss very gently to coat. Add more dressing a little at a time to taste. Tip do not over dress or the greens will get soggy.

8. Sprinkle cooled toasted almonds and 4 oz feta cheese crumbles on top, either toss lightly to distribute or leave mostly on top for a prettier presentation.

9. Finish with a quick taste and extra salt or pepper if you want it bolder. Let the salad sit 5 to 10 minutes if you can so the flavors meld, or serve right away.

10. To scale for a party double or triple everything and keep the dressing, almonds and feta separate until just before serving so the salad stays crisp.

Equipment Needed

1. Large salad bowl for tossing and serving the greens
2. Cutting board
3. Sharp chef knife and a small paring knife for peeling and sectioning mandarins
4. Salad spinner or clean kitchen towels to dry the greens
5. Measuring cups and measuring spoons
6. Small bowl or jar plus a whisk (or a fork) for the dressing
7. Dry skillet or rimmed baking sheet for toasting the almonds
8. Colander and paper towels for draining and patting mandarins dry
9. Salad servers or tongs for gentle tossing and plating

FAQ

Q: Can I use fresh mandarins instead of canned? A: Yes. Fresh mandarins are brighter and less syrupy than canned. If you use canned drain them well and pat dry so they dont water down the salad. You can even save a little can juice to thin the dressing if needed.

Q: How far ahead can I prep this salad? A: Toast the almonds and make the dressing 1 to 3 days ahead. Chop veggies and store them separate in airtight containers. Keep the greens and dressing apart and only toss everything together within 1-2 hours of serving for best crunch.

Q: Any good swaps for allergies or taste changes? A: Totally. Swap almonds for walnuts, pecans or pumpkin seeds. Omit feta for dairy-free or use a vegan crumble, or swap for goat cheese if you like tang. Rice vinegar can be replaced with white wine or apple cider vinegar, or a little lemon juice.

Q: How do I adjust the dressing if I want it sweeter or more tangy? A: Add honey a teaspoon at a time for more sweetness. Add extra rice vinegar or a squeeze of orange or lemon for more tang. To make it thicker or more stable, add a bit more Dijon and whisk hard or shake in a jar until emulsified.

Q: How many does this recipe serve and can I scale it up? A: It serves about 4-6 as a side. To scale up, multiply ingredients but keep the dressing ratio roughly the same. For large parties make the dressing separately and toss the salad in batches so everything stays fresh.

Q: How should I store leftovers and how long will they last? A: Store dressing in the fridge up to a week. Salad components kept separate (greens, fruit, nuts, cheese) last 2-3 days refrigerated. Once dressed eat pretty soon, cause it's gonna get soggy after a few hours.

Mandarin Orange Salad Recipe Substitutions and Variations

Mixed salad greens: try arugula for a peppery punch, baby kale for more chew and nutrition, or butter lettuce if you want something softer and milder
Mandarin oranges: swap with fresh orange segments, canned pineapple chunks for a tropical twist, or clementines/tangerines for the same sweet pop
Sliced almonds: use toasted pecans or chopped walnuts for richer flavor, or sunflower seeds if you need a nut free option
Feta cheese crumbles: trade for goat cheese for tangy creaminess, queso fresco for a milder crumbly cheese, or shaved Parmesan for a salty bite

Pro Tips

– Dry the mandarins really well and remove the white membrane from fresh segments so they dont make the greens soggy; saved sections make a pretty garnish too.
– Toast the almonds until theyre just golden, then dump them out onto a cool plate right away so they stop cooking and stay crunchy.
– Warm the honey a bit and add the oil slowly while whisking or shaking to get a smooth dressing, then taste and tweak the vinegar or salt so it sings.
– Keep the dressing and crunchy/fresh toppings separate until just before serving, and let the dressed salad sit 5 to 10 minutes if you can so the flavors mellow but dont leave it hours or it will go limp.

Mandarin Orange Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

314

kcal

Equipment: 1. Large salad bowl for tossing and serving the greens
2. Cutting board
3. Sharp chef knife and a small paring knife for peeling and sectioning mandarins
4. Salad spinner or clean kitchen towels to dry the greens
5. Measuring cups and measuring spoons
6. Small bowl or jar plus a whisk (or a fork) for the dressing
7. Dry skillet or rimmed baking sheet for toasting the almonds
8. Colander and paper towels for draining and patting mandarins dry
9. Salad servers or tongs for gentle tossing and plating

Ingredients

6 cups mixed salad greens (spring mix, baby spinach or romaine)
1 can (15 oz) mandarin oranges drained or 4 fresh mandarins peeled and sectioned
1/2 small red onion thinly sliced
1 medium cucumber sliced
1 cup cherry tomatoes halved
1 cup sliced almonds toasted
4 oz feta cheese crumbles (about 1 cup)
1/2 cup dried cranberries
2 tbsp fresh cilantro chopped
1/4 cup extra virgin olive oil
3 tbsp rice vinegar (or white wine vinegar)
2 tbsp honey
1 tbsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Put 6 cups mixed salad greens into a large bowl and set aside.
If using canned mandarins drain them very well and pat dry with paper towels so they won't water down the salad; if using fresh peel and section them, removing any membranes, and save a few sections for garnish.
Thinly slice 1/2 small red onion, slice 1 medium cucumber, halve 1 cup cherry tomatoes, and chop 2 tbsp fresh cilantro.
Toast 1 cup sliced almonds in a dry skillet over medium heat, stirring or shaking the pan often for 3 to 5 minutes until fragrant and lightly golden, watch it closely so it doesn't burn; or spread on a sheet and bake at 350 F for 6 to 8 minutes. Let cool.
Make the dressing by whisking together 1/4 cup extra virgin olive oil, 3 tbsp rice vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper in a small bowl or jar; warm the honey slightly first if it is thick, it helps emulsify. Taste and adjust vinegar or salt if needed.
Add mandarins, sliced onion, cucumber, cherry tomatoes, 1/2 cup dried cranberries and chopped cilantro to the greens. Toss gently so the mandarin sections stay intact.
Drizzle about half the dressing over the salad and toss very gently to coat. Add more dressing a little at a time to taste. Tip do not over dress or the greens will get soggy.
Sprinkle cooled toasted almonds and 4 oz feta cheese crumbles on top, either toss lightly to distribute or leave mostly on top for a prettier presentation.
Finish with a quick taste and extra salt or pepper if you want it bolder. Let the salad sit 5 to 10 minutes if you can so the flavors meld, or serve right away.
To scale for a party double or triple everything and keep the dressing, almonds and feta separate until just before serving so the salad stays crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.