Mandarin Orange Salad
Tender greens topped with sweet mandarin oranges, crisp apples, fresh blueberries, candied almonds, creamy avocado, and tangy feta make up this delicious Mandarin Orange Salad. Top with a simple homemade citrus vinaigrette for a sweet and tangy finish to the salad to tie it all together.
A perfect entertaining salad, guests will be raving and asking for the recipe.
So you bought a bag of mandarin oranges – what’s next? Of course, you can just peel and eat them, but using them in a recipe makes them entirely more interesting.
What’s the Difference – Clementines vs. Mandarins
When it comes to Clementines vs. Mandarins, the Mandarin is the master orange of the family, and Clementines, tangerines, and satsumas all fall under this umbrella. Referred to as mandarins because they are thought to have originated in China, and as they passed through the trade route across Africa (Tangier in particular,) they picked up the moniker tangerine. Clementines are a smaller, seedless variety cultivated by a French missionary in Algeria named Marie-Clement Rodier, who was able to slap his name on the cultivated mandarin.
Ingredients
Salad
- 1/2 cup sliced almonds
- 1/8 cup honey or maple syrup
- 5 oz mixed greens (I used half arugula, half baby spinach)
- 3 clementines, peeled and segmented
- 1 large apple (Honeycrisp, Gala or Fuji), thinly sliced
- 1/2 cup fresh blueberries
- 1 avocado, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/3 cup sweetened dried cranberries
Citrus Dressing
- 1/4 cup olive oil
- zest and juice of half an orange (1 teaspoon zest, 2 tablespoons juice)
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- freshly cracked black pepper
How to Make a Mandarin Orange Salad
Start by making the honey candied almonds in a skillet. Heat the skillet over medium heat and add the sliced almonds. Toast the almonds for one minute, then add the honey or maple syrup to the pan. Stir to coat the almonds and continue to cook, stirring often until the almonds are crunchy and toasted (about 4 minutes total). Remove from the heat and allow to cool. Once cooled, use your fingers to break them apart for the salad.
Layer the mixed greens on your serving platter and top with the clementine segments, sliced apples, blueberries, avocado, feta cheese, dried cranberries, and candied almonds.
Prepare the dressing by whisking together the olive oil, orange zest, orange juice, honey, dijon, apple cider vinegar, salt, and pepper. Taste and adjust as needed – if it’s too sweet for your palette, add more dijon, vinegar or oil. It is a sweet dressing for a sweet salad.
Dress the salad, then toss just before serving. This salad does not sit for long periods of time dressed as it will get soggy after a while.
Ingredients
- Salad
- 1/2 cup sliced almonds
- 1/8 cup honey or maple syrup
- 5 oz mixed greens I used half arugula, half baby spinach
- 3 clementines peeled and segmented
- 1 large apple Honeycrisp, Gala or Fuji, thinly sliced
- 1/2 cup fresh blueberries
- 1 avocado thinly sliced
- 1/3 cup feta cheese crumbled
- 1/3 cup sweetened dried cranberries
- Citrus Dressing
- 1/4 cup olive oil
- zest and juice of half an orange 1 teaspoon zest, 2 tablespoons juice
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- freshly cracked black pepper
Instructions
- Start by making the honey candied almonds in a skillet. Heat the skillet over medium heat and add the sliced almonds. Toast the almonds for one minute, then add the honey or maple syrup to the pan. Stir to coat the almonds and continue to cook, stirring often until the almonds are crunchy and toasted (about 4 minutes total). Remove from the heat and allow to cool. Once cooled, use your fingers to break them apart for the salad.
- Layer the mixed greens on your serving platter and top with the clementine segments, sliced apples, blueberries, avocado, feta cheese, dried cranberries, and candied almonds.
- Prepare the dressing by whisking together the olive oil, orange zest, orange juice, honey, dijon, apple cider vinegar, salt, and pepper. Taste and adjust as needed - if it's too sweet for your palette, add more dijon, vinegar or oil. It is a sweet dressing for a sweet salad.
- Dress the salad, then toss just before serving. This salad does not sit for long periods of time dressed as it will get soggy after a while.
Additional Salad Recipes
Clementine Brussels Sprouts Salad
Beet Salad With Orange, Avocado and Arugula With Citrus Vinaigrette
Winter Salad With Granny Smith Apple Vinaigrette
Brussels Sprouts Salad With Pomegranate and Apples
Apple Pear Pomegranate Salad With Pomegranate Dressing
Chinese Chicken Mandarin Salad
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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