Mandarin Orange Salad: Easy Citrus Side

Ingredients

• 60 ml (¼ cup)avocado oil
• 30 ml (2 tbsp)apple cider vinegar
• 30 ml (2 tbsp)fresh mandarin orange juice
• 15 ml (1 tbsp)honey
• 5 ml (1 tsp)Dijon mustard
• 2.5 ml (½ tsp)sea salt
• 1.25 ml (¼ tsp)cracked black pepper
• about 180 g (6 cups)spring mix or baby spinach
• 624 g (22 oz)canned mandarin orange segments, drained
• about 75 g (½ cup)red onion, thinly sliced
• about 50 g (⅓ cup)crumbled feta cheese
• about 40 g (¼ cup)dried cranberries
• about 45 g (½ cup)sliced almonds
• 25 g (2 tbsp)granulated sugar

Instructions

1. 1

   Candy the almonds

   Combine the sliced almonds and sugar in a small non-stick skillet over medium heat. Stir constantly for 3–5 minutes, until the sugar melts and forms a glossy, mahogany-coloured coating. Transfer the almonds straight away to parchment paper and leave them to cool and harden.

2. 2

   Mix the dressing

   Whisk the avocado oil, apple cider vinegar, reserved orange juice, honey, Dijon mustard, salt and pepper in a mason jar or small bowl until creamy and fully emulsified.

3. 3

   Build the salad

   Put the spring mix in a large salad bowl. Add the drained mandarin orange segments, sliced red onion and dried cranberries.

4. 4

   Dress and serve

   Drizzle half of the dressing over the greens and toss gently. Top with the crumbled feta and cooled candied almonds, then add more dressing as desired and serve immediately.

What is Mandarin orange salad?

This is an American-style composed salad, bringing together leafy greens, citrus, cheese, dried fruit and nuts. Its appeal is the contrast between fresh, crisp leaves and sweet, juicy orange segments.

Here, a sharp-sweet vinaigrette ties those flavours together, while the candied almonds add a crisp, caramelised finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 3g protein, 21g carbs, 15g fat.

The mandarins, cranberries, sugar and greens contribute most of the carbohydrates, while the avocado oil, almonds and feta provide much of the fat. Feta and almonds also contribute protein. Pair a serving with a lean protein or beans and a whole grain for a more filling plate.

The citrus and greens

Greens: Spring mix gives the salad a varied, tender base, while baby spinach makes it a little more uniform. Use leaves that are dry so the dressing clings rather than becoming diluted.

Mandarins: Drain the canned segments well to avoid pooling liquid in the bowl. Handle them gently when tossing so they stay in pieces.

Getting the dressing right

Emulsifying: Whisk the oil, vinegar, juice, honey and mustard until the mixture looks creamy and cohesive. If using a mason jar, seal it securely and shake until combined.

Seasoning: The salt and pepper go into the dressing, so taste it before adding it to the salad. Keep in mind that feta also brings a salty note.

Candied almond cues

Stirring: Keep the almonds moving over medium heat so the sugar melts and coats them evenly. The glaze should look glossy and mahogany-coloured after 3–5 minutes.

Cooling: Move the coated almonds to parchment immediately, before the sugar hardens in the pan. Let them cool fully so the coating firms up and the pieces stay crisp.

Keep the leaves crisp

Order: Add the greens, oranges, onion and cranberries first, then toss with only half the dressing. This gives you control over how much dressing the leaves take up.

Finish: Add the feta and cooled almonds after tossing, and serve straight away. Leaving dressed greens to sit can make them limp, and the almonds lose their crunch.

Serve it alongside

This salad works as a bright side with grilled chicken, fish or a simple sandwich. For a more substantial meat-free plate, serve it with a grain or a bowl of beans.

Because the salad combines sweet fruit, tangy dressing and salty feta, keep accompanying dishes simply seasoned so their flavours do not compete.

Recipe notes & tips

• Drain the mandarin segments thoroughly before adding them to the bowl.
• Whisk or shake the dressing again just before using it if it has separated.
• Stir the almonds constantly as the sugar melts to help prevent scorching.
• Move the candied almonds onto parchment as soon as the glaze is ready.
• Add dressing gradually so the leaves are coated but not soggy.
• Wait until the almonds have cooled before topping the salad.

Variations

• Use baby spinach: Choose it instead of spring mix for a milder, more uniform leafy base.
• Add extra onion: Increase the thinly sliced red onion for a sharper savoury contrast.
• Swap the nuts: Use another sliced nut in place of the almonds, keeping an eye on it as it candies.
• Change the cheese: Replace feta with another crumbly cheese for a different salty finish.
• Boost the greens: Use a mix of spring leaves and baby spinach for varied texture.

Common mistakes to avoid

• Wet greens: Excess water dilutes the dressing; dry the leaves well before assembling.
• Burnt sugar: High heat can scorch the glaze; keep the skillet at medium and stir constantly.
• Hard almonds in the pan: The coating sets quickly; transfer the almonds to parchment immediately.
• Watery salad: Poorly drained mandarins release liquid; drain them thoroughly before adding.
• Overdressed leaves: Too much dressing can weigh down the greens; start with half and add more only as needed.
• Soft candied almonds: Adding them while warm can compromise their crunch; let them cool and harden first.

How to store

For the best texture, serve the salad as soon as it is dressed. If preparing ahead, store the undressed greens and toppings separately from the dressing, and keep the cooled almonds airtight at room temperature; refrigerate leftover dressed salad and eat within a day, though the leaves will soften.

Frequently asked questions