Easy Mandarin Orange Salad for a Fresh Spring Delight
This Easy Mandarin Orange Salad is a refreshing spring dish featuring vibrant mixed greens, juicy mandarin oranges, creamy avocado, and a zesty dressing.
Equipment
- bowl
- Whisk
- jar
- salad bowl
Ingredients
- 6 cups mixed greens e.g., Romaine, spring mix, red leaf, baby spinach, baby kale, arugula
- 4-6 mandarin oranges peeled and separated into sections or 2 cans of drained mandarin oranges
- ½ cup candied pecans or lightly toasted pecans
- 2 small avocados peeled, pitted, and diced
- ½ cup pomegranate seeds or dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup sliced shallots or red onion
- ¼ cup freshly squeezed orange juice or mandarin juice
- ½-1 teaspoon orange zest
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 2 tablespoons apple cider vinegar or red wine vinegar
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- 1 small clove garlic minced or grated
- ½ teaspoon dried thyme or fresh thyme
Instructions
- Peel and segment the mandarin oranges, then chop and slice the remaining ingredients as needed.
- Combine all dressing ingredients in a bowl or jar, whisk or shake until well mixed, and adjust seasoning to taste.
- In a large salad bowl, layer the mixed greens and top with shallots, pomegranate, candied pecans, feta cheese, mandarin oranges, and diced avocados, then drizzle with dressing and gently toss.
Notes
The salad can be stored undressed in an airtight container in the refrigerator for a couple of days. Dressed salad is best consumed fresh to avoid sogginess. The dressing can be prepared in advance and stored in the refrigerator for 3-5 days. Ingredients can be prepped and stored separately for up to 1 day before serving.