Mandarin Orange Salad

Mandarin orange salad is a bright, refreshing dish that’s bursting with sweet citrus, crisp greens, and crunchy textures. I love how the juicy mandarin segments bring natural sweetness that balances perfectly with a tangy homemade dressing. It’s light, colorful, and always a hit at potlucks, lunches, or as a vibrant side to any meal.

Why You’ll Love This Recipe

I love this salad because it’s quick to throw together, looks beautiful on the plate, and delivers a mix of sweet, savory, and tangy in every bite. The mandarin oranges add brightness and moisture, while the greens and nuts provide crunch. It’s a perfect balance of flavors and textures that feels fancy without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Mixed greens (spring mix, spinach, or romaine)

• Canned mandarin orange segments (drained)

• Red onion (thinly sliced)

• Sliced almonds or chopped walnuts (toasted)

• Cucumber (thinly sliced or chopped)

• Avocado (optional, for creaminess)

• Feta or goat cheese (optional)

For the dressing:

• Olive oil

• Apple cider vinegar or white wine vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

• Optional: a splash of mandarin juice for extra citrus flavor

directions

1. I start by draining the mandarin oranges and prepping all the veggies—washing and drying the greens, slicing the onion, and toasting the nuts if I haven’t already.

2. In a small bowl or jar, I whisk together the olive oil, vinegar, honey, mustard, salt, and pepper until well combined. If I want a citrus boost, I add a spoonful of the orange juice.

3. I arrange the greens in a large bowl or platter, then layer on the mandarin segments, cucumber, onion, and cheese or avocado if I’m using them.

4. Just before serving, I drizzle the dressing over the top and gently toss everything to coat. I finish with the toasted nuts for extra crunch.

Servings and timing

This recipe makes about 4–6 servings. It takes 10–15 minutes to prep and is ready to serve right away.

Variations

• I sometimes add grilled chicken or shrimp to turn it into a main dish.

• For a sweeter version, I add dried cranberries or pomegranate seeds.

• A few fresh mint or basil leaves bring a nice herbal twist.

• I’ve also swapped in sesame dressing and added crispy wontons for an Asian-inspired variation.

storage/reheating

I store leftover salad components separately to avoid sogginess. Once dressed, the salad is best eaten immediately. The dressing can be kept in the fridge in a sealed jar for up to a week. I don’t reheat this salad—it’s best served fresh and chilled.

FAQs

Can I use fresh mandarin oranges?

Yes, I’ve used fresh mandarins when they’re in season. I peel and segment them, removing as much of the white pith as possible for the best texture.

What greens work best in this salad?

I like using a mix of baby greens or spinach. Romaine works well too if I want a bit more crunch.

Can I make the salad ahead of time?

I prep all the ingredients in advance but keep the dressing separate. I assemble and dress the salad just before serving for the freshest result.

What nuts work best?

I usually use sliced almonds or walnuts. Pecans are great too, especially if lightly candied or toasted for extra flavor.

Is there a dairy-free version?

Yes, I just skip the cheese or use a dairy-free alternative. The salad still tastes bright and satisfying without it.

Conclusion

Mandarin orange salad is a vibrant, refreshing dish that’s as simple as it is beautiful. I love how the citrusy sweetness of the oranges lifts the greens and brings everything together. Whether I’m serving it as a light starter or bulking it up for a full meal, this salad always feels fresh, flavorful, and just a little bit special.