Mandarin Orange Salad

Craving something fresh, vibrant, and irresistibly zesty? Let me introduce you to one of my all-time favorite light meals — Mandarin Orange Salad.

It’s a perfect balance of sweet, savory, and tangy flavors that come together in one colorful bowl. Whether you’re prepping a quick lunch, need a crowd-pleasing side dish, or want a refreshing addition to your summer menu, this salad delivers.

Juicy mandarin orange segments, crisp greens, toasted almonds, and a drizzle of homemade balsamic dressing make every bite sing.

Let’s dive into this easy, flavor-packed salad that’s as beautiful to look at as it is delicious to eat.

Ingredients List

Salad Ingredients

• 2 cups fresh mandarin oranges, peeled and segmented
• 4 cups mixed greens (I like to use arugula and spinach)
• 1/2 cup sliced almonds, lightly toasted for crunch
• 1/4 cup red onion, thinly sliced
• 1/3 cup feta cheese, crumbled for a salty, creamy touch

Dressing Ingredients

• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp honey (for a subtle sweetness)
• Salt and pepper, to taste

With just a few fresh, quality ingredients, this salad comes together in minutes—but the flavors make it feel gourmet.

Required Kitchen Tools

To whip up this Mandarin Orange Salad quickly and with minimal mess, here are the tools I recommend keeping on hand:

1. Large Mixing Bowl – To combine your greens, fruits, and toppings with ease.
2. Small Whisk or Fork – For blending the balsamic vinaigrette until smooth and emulsified.
3. Sharp Knife – To thinly slice the red onion and segment the mandarins cleanly.
4. Salad Spinner – Optional, but helps dry the greens thoroughly for better texture and dressing absorption.
5. Toasting Pan or Skillet – For lightly toasting almonds to bring out their nutty flavor.

These simple tools make prep easy and stress-free, so you can focus on the flavors.

Salad Preparation

Making this Mandarin Orange Salad is all about layering textures and balancing flavors. Here’s how I bring it all together, step by step:

Step 1: Prep the Greens

Start by thoroughly washing and drying your mixed greens. I recommend using a salad spinner to get rid of excess moisture, which helps the dressing cling better and keeps the greens from getting soggy.

Step 2: Peel and Segment the Mandarins

Next, peel your fresh mandarin oranges and gently separate them into segments. If your mandarins are extra juicy (which is a bonus!), you can reserve a tablespoon or so of juice to add a citrusy punch to your dressing.

Step 3: Toast the Almonds

Lightly toast your sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Let them cool before adding to the salad—this gives the salad a warm, nutty crunch that pairs beautifully with the sweet citrus.

Step 4: Assemble the Salad

In a large bowl, combine the mixed greens, mandarin orange segments, toasted almonds, and thinly sliced red onions. Toss everything gently to keep the delicate greens intact.

Making the Dressing

This simple balsamic vinaigrette brings it all together with a perfect balance of tang, sweetness, and richness.

Step 1: Combine Ingredients

In a small bowl, whisk together:

• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• A pinch of salt and freshly ground black pepper

If you’re using the reserved mandarin juice, whisk it in here—it brightens the dressing beautifully.

Step 2: Whisk Until Emulsified

Whisk vigorously for 30 seconds, or until the dressing looks glossy and well combined. Alternatively, you can shake everything together in a small jar with a lid.

Step 3: Dress the Salad

Drizzle the dressing over the salad just before serving, and give everything one final, gentle toss to ensure even coating.

Topping and Serving Suggestions

This salad is already bursting with flavor, but a few final touches can elevate it even more. Here’s how I like to finish and serve it for the best experience:

Final Touch: Add the Feta

Right before serving, sprinkle crumbled feta cheese over the top of the dressed salad. The creamy, salty tang of the feta contrasts beautifully with the sweetness of the mandarins and the acidity of the vinaigrette. Don’t mix it in too early—adding it last keeps the texture intact and visually appealing.

Presentation Tip

Serve this salad in a wide, shallow bowl or on a large platter. It showcases the vibrant orange segments and deep greens, making it as much a feast for the eyes as it is for the palate.

Ideal Pairings

This Mandarin Orange Salad works well as a standalone light lunch or as a fresh side dish. I often serve it alongside:

• Grilled chicken or salmon – adds protein and makes it a more filling meal
• Quiche or savory tarts – for a light brunch option
• Crusty bread or garlic focaccia – to soak up any extra dressing

Flavor Tips and Variations

Want to make this salad your own? Here are some delicious ways to personalize it:

• Swap the greens: Try baby kale, butter lettuce, or romaine for different textures.
• Change the cheese: Goat cheese or blue cheese make bold alternatives to feta.
• Add grains: Toss in cooked quinoa or farro to bulk it up for a hearty grain salad.
• Add avocado: Creamy avocado slices bring a luscious texture and healthy fats.
• Try different nuts: Walnuts, pecans, or pistachios add unique flavor profiles.
• Make it vegan: Omit the feta or use a plant-based cheese alternative.

The beauty of this recipe is its flexibility—just a few swaps can create an entirely new salad while still staying true to the original sweet-and-savory balance.

Storage and Make-Ahead Tips

Whether you’re meal prepping or saving leftovers, this salad can be stored and served with ease—just keep a few tips in mind to preserve freshness and flavor.

Storing Leftovers

If you’ve already dressed the salad, store any leftovers in an airtight container in the fridge. It will stay fresh for about 1 day, though the greens may wilt slightly. For best texture, I recommend eating it the same day it’s dressed.

Make-Ahead Option

Want to prep ahead? Here’s how I do it:

• Chop and store ingredients separately: Keep your greens, mandarin segments, onion slices, and toasted almonds in separate containers in the fridge.
• Make the dressing in advance: Store it in a small jar with a lid. It keeps well for up to 5 days in the fridge. Just shake before using.
• Assemble just before serving: Toss everything together right before you’re ready to eat, then drizzle the vinaigrette and add the feta on top. This keeps everything crisp and flavorful.

By prepping ahead this way, you can enjoy a fresh, homemade salad in minutes—even on your busiest days.

Conclusion

This Mandarin Orange Salad is a simple yet elegant dish that proves healthy can also be flavorful and satisfying. With juicy citrus, crunchy almonds, creamy feta, and a bright homemade vinaigrette, every bite delivers a burst of freshness. It’s a go-to recipe in my kitchen when I want something quick, wholesome, and crowd-pleasing.

Whether you’re serving it at a weekend brunch, packing it for lunch, or pairing it with a grilled main, this salad is guaranteed to impress. Plus, it’s flexible enough to adapt to what you have on hand.

So next time you’ve got fresh mandarins and a craving for something light and delicious—this salad has you covered.