Mandarin Orange Salad

Ingredients

• 180 g (6 cups)Mixed salad greens, such as baby spinach, rocket or a spring mix
• 2 cansMandarin oranges
• 1 wholeRipe avocado
• 40 g (¼ cup)Red onion, thinly sliced
• 60 g (½ cup)Toasted almonds or pecans, roughly chopped
• 50 g (⅓ cup)Feta or goat cheese, crumbled
• 2 tablespoonsFresh mint or coriander, chopped
• 3 tablespoonsExtra virgin olive oil
• 2 tablespoonsRice vinegar or white wine vinegar
• 1 tablespoonHoney or maple syrup
• ½ teaspoonDijon mustard
• To tasteSalt and pepper

Instructions

1. 1

   Toast the nuts

   Warm a dry frying pan over a medium heat. Toast the almonds or pecans for about 3–5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Tip them onto a plate to cool.

2. 2

   Prepare the produce

   If using fresh mandarins, peel and segment them, removing the membranes. Slice the avocado and thinly slice the red onion.

3. 3

   Whisk the dressing

   In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt and pepper. Adjust the sweetness and tang to taste.

4. 4

   Toss the salad

   Put the mixed greens, mandarins, avocado and red onion in a large bowl. Drizzle over about two-thirds of the dressing and toss gently.

5. 5

   Finish and serve

   Scatter the toasted nuts and crumbled cheese over the salad, add the fresh herbs and drizzle with the remaining dressing. Serve immediately.

What is mandarin orange salad?

This is a fresh American-style salad built around sweet mandarin segments, leafy greens and a punchy vinaigrette. It brings together crisp, creamy and crunchy textures, with salty cheese to balance the fruit.

For this version, toasted nuts add warmth while avocado makes the salad more substantial. The quick honey-and-vinegar dressing ties the sweet citrus to the savoury ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 20g carbs, 18g fat.

The mandarins and greens provide most of the carbohydrates, while olive oil, avocado and nuts contribute much of the fat. The cheese and nuts add some protein, though the salad is not especially protein-focused; pair it with grilled chicken, tofu or beans to make the plate more substantial.

Choose the greens and mandarins

Greens: Baby spinach, rocket or a spring mix all work; choose leaves that are fresh and dry so the dressing clings rather than watering down.

Mandarins: Canned segments are a convenient option, while fresh mandarins give you a little more control over their sweetness. Drain canned fruit well before adding it.

Get the most from the nuts

Toasting: Use a dry pan over a medium heat and keep the nuts moving by shaking the pan now and then. Take them off the heat as soon as they smell fragrant and look lightly browned, then cool them before topping the salad.

Balance the dressing

Sweet and tangy: Honey or maple syrup rounds out the vinegar, while Dijon helps bring the dressing together. Whisk until the oil and vinegar are well combined, then taste and adjust the sweetness or tang.

Gradual dressing: Start with about two-thirds of the dressing, as directed, and toss gently. Add the rest on top so the salad is evenly dressed without crushing the avocado or leaves.

Keep the textures fresh

Avocado: Use a ripe avocado that still holds its shape when sliced. Fold it through gently so the pieces stay intact.

Finishing touches: Add the nuts and cheese after tossing the greens, then scatter over the herbs. Serve straight away to keep the leaves lively and the nuts crunchy.

Serve it as a meal or side

On its own, this salad makes a bright lunch or starter. For a more filling meal, serve it alongside a source of protein such as grilled chicken, tofu or beans.

It also pairs well with a simple savoury main, where the citrus and herbs offer a fresh contrast. Keep extra dressing on the side if the salad will sit on the table for a while.

Recipe notes & tips

• Dry the greens thoroughly so the dressing does not slide off.
• Drain canned mandarins well before adding them to the bowl.
• Toast the nuts just until fragrant and lightly browned, then let them cool.
• Add the dressing gradually and toss gently to protect the avocado.
• Keep the salad undressed until close to serving if preparing components ahead.

Variations

• Use walnuts: Swap them for the almonds or pecans for a different nutty crunch.
• Change the cheese: Choose feta for a saltier finish or goat cheese for a tangier, creamy note.
• Make it dairy-free: Leave out the cheese or use nutritional yeast as suggested.
• Try fresh citrus: Use peeled fresh mandarin segments instead of canned fruit.
• Switch the herbs: Use mint or coriander to give the salad a different fresh flavour.

Common mistakes to avoid

• Overtoasting the nuts: They can turn bitter quickly; remove them once fragrant and lightly browned.
• Adding wet mandarins: Excess liquid can dilute the dressing; drain canned segments well.
• Pouring in all the dressing at once: Start with about two-thirds, toss, then add more as needed.
• Tossing too roughly: The avocado can break apart; fold the ingredients together gently.
• Dressing too early: The greens can wilt; toss just before serving.

How to store

For the best texture, serve the salad immediately. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the greens may soften and the avocado may brown. Store undressed components separately when preparing ahead, and add the dressing, nuts and cheese just before serving.

Frequently asked questions