Mandarin Orange Salad
Bright, citrusy, and refreshing, this Mandarin Orange Salad features juicy mandarin segments, creamy avocado, crunchy pecans, and a citrus-forward dressing that brings together a delightful mix of textures and flavors.
Ingredients
For the Orange Dressing
- ¼ cup freshly squeezed orange juice (or mandarin juice) Use ripe mandarins for juiciness.
- ½–1 teaspoon orange zest Increase zest if using bottled juice.
- ¼ cup olive oil Extra-virgin olive oil is recommended.
- 1 teaspoon Dijon mustard Acts as an emulsifier.
- 2 teaspoons honey Balances the acidity.
- 2 tablespoons apple cider vinegar or red wine vinegar
- ½ teaspoon salt To taste.
- ¼ teaspoon black pepper To taste.
- 1 small clove garlic, minced or grated
- ½ teaspoon dried thyme
For the Salad
- 6 cups mixed greens (romaine, spring mix, red leaf lettuce, baby spinach or baby kale, arugula, or a blend) Choose sturdy greens if dressing ahead.
- ½ cup candied pecans or lightly toasted pecans
- 4–6 mandarin oranges peeled and separated into sections Alternatively, use 2 cans mandarin oranges, drained.
- 2 small avocados, peeled, pitted and diced Add just before serving.
- ½ cup pomegranate seeds or dried cranberries
- ½ cup crumbled feta
- ¼ cup sliced shallots or red onion
Instructions
Preparation
- Peel and segment the mandarin oranges, removing any pith.
- Dice the avocados just before assembly to avoid browning.
- Thinly slice the shallots or red onion.
Make the Orange Dressing
- Combine orange juice, orange zest, olive oil, Dijon mustard, honey, vinegar, garlic, thyme, salt, and pepper in a jar.
- Whisk or shake until emulsified and slightly thickened; chill for 15–30 minutes.
Assemble the Salad
- In a large bowl, combine mixed greens, shallots, pomegranate seeds, pecans, feta, mandarin segments, and avocado.
- Drizzle the dressing over the salad and toss lightly to coat.
Notes
Chill the dressing for best flavor. Add avocado last to maintain freshness. Consider adding grains or legumes for a heartier salad.