Mandarin Orange Salad

Ingredients

• 80 ml (⅓ cup)olive oil
• 45 ml (3 tablespoons)red wine vinegar
• 30 ml (2 tablespoons)honey
• 1.25 ml (¼ teaspoon)dried thyme
• 1.25 ml (¼ teaspoon)dried rosemary
• to tastesalt and pepper
• 170 g (6 oz)spring mix
• 1 can, 312 g (11 oz), drainedmandarin oranges in orange juice
• about 60 g (½ cup)candied pecans
• about 80 g (½ cup)dried cranberries
• about 50 g (½ cup), dicedgreen onion
• about 28 g (¼ cup), crumbledgoat cheese

Instructions

1. 1

   Mix the dressing

   In a small bowl, combine the olive oil, red wine vinegar, honey, dried thyme, dried rosemary, salt and pepper. Whisk until emulsified and the oil and vinegar no longer separate.

2. 2

   Assemble the salad

   Add the spring mix, drained mandarin oranges, dried cranberries, diced green onion, candied pecans and crumbled goat cheese to a large bowl.

3. 3

   Serve the dressing

   Serve the salad with the dressing on the side.

What is mandarin orange salad?

This is a fresh American-style salad built around leafy greens, canned mandarin oranges and a mix of sweet, tart and savoury toppings. Its appeal comes from the contrast between tender leaves, juicy fruit, chewy cranberries, crunchy pecans and tangy goat cheese.

Here, a honey and herb vinaigrette ties those ingredients together without hiding their different flavours. Keeping the dressing on the side also lets everyone add just as much as they like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 3g protein, 26g carbs, 21g fat.

The dried cranberries and honey contribute much of the carbohydrate, while olive oil and candied pecans account for much of the fat. Goat cheese and pecans provide some protein, though the salad is not especially protein-rich; serve it with a protein-rich main to make a more balanced plate.

Build a balance of flavours

Sweet fruit: the mandarin oranges and cranberries give the salad its fruity, sweet notes. Draining the oranges keeps excess juice from thinning the dressing or weighing down the leaves.

Savoury contrast: goat cheese adds a creamy tang, while green onion brings a mild sharpness. Candied pecans add crunch and another layer of sweetness.

Whisk an emulsified dressing

Oil and vinegar: whisking them with honey helps make a more cohesive dressing rather than leaving the oil in a separate layer. Continue until the mixture looks evenly combined.

Herbs and seasoning: dried thyme and rosemary give the dressing an earthy note. Add salt and pepper to taste, keeping in mind that the cheese may also contribute saltiness.

Keep the leaves crisp

Dry greens: if the spring mix is wet, gently dry it before assembling so the dressing clings rather than becoming diluted. Add the dressing only when you are ready to eat.

Gentle mixing: the orange segments can break apart if tossed vigorously. Fold the ingredients together carefully, or arrange them in the bowl and let diners mix their own portions.

Choose the right texture

Crunch: the pecans provide the main crisp element, so scatter them over the salad close to serving time. This helps preserve their texture.

Creaminess: crumble the goat cheese into small pieces so it is distributed through the greens and fruit. The pieces can remain distinct rather than being stirred into the dressing.

Serve it alongside

This salad works as a fresh side with roast chicken, grilled fish or a savoury tart. Its fruit and honey notes also pair well with a simple meal that needs a bright, crisp contrast.

For a more substantial plate, serve it with a protein-rich main and bread or grains. Keep the dressing on the side until serving.

Recipe notes & tips

• Drain the mandarin oranges thoroughly before adding them to the bowl.
• Taste the dressing before serving and adjust the salt and pepper to suit the cheese.
• Whisk the dressing again if it separates while it sits.
• Add the dressing gradually so the spring mix does not become overdressed.
• Keep the pecans aside until serving if you want to preserve their crunch.

Variations

• Add avocado: fold in diced avocado just before serving for a soft, creamy contrast.
• Use another cheese: swap the goat cheese for crumbled feta for a saltier finish.
• Change the nuts: use candied walnuts in place of the pecans.
• Add fresh herbs: scatter chopped parsley over the salad for a fresh herbal note.
• Make it more filling: serve with grilled chicken or another protein-rich accompaniment.

Common mistakes to avoid

• Wet spring mix: excess water dilutes the dressing, so dry the leaves before assembling.
• Undrained oranges: extra juice can pool in the bowl, so drain the fruit well.
• Overmixing the fruit: vigorous tossing can break up the segments, so fold the ingredients gently.
• Dressing too early: the leaves soften as they sit, so serve the vinaigrette on the side.
• Soft pecans: adding them too far ahead can reduce their crunch, so scatter them over the salad just before serving.

How to store

Store the undressed salad and dressing separately in airtight containers in the fridge and use within 1–2 days. Once dressed, the leaves soften, so it is best eaten straight away; this salad is served cold and does not need reheating.

Frequently asked questions