introduction
This spinach mandarin salad is fresh, bright, and quick to make. It mixes baby spinach, sweet mandarins, tangy goat cheese, crunchy almonds, and dried cranberries. If you want a warm main to pair with this salad, try Chicken Parmesan with Alfredo Sauce recipe.
why make this recipe
This salad is fast and healthy. It uses simple store ingredients. The honey balsamic dressing adds sweet and tart flavors. It works for a quick lunch, a light dinner, or a side for guests.
how to make Spinach Mandarin Salad with Honey Balsamic Dressing
- Toast the almonds in the oven until fragrant and lightly brown.
- Drain the canned mandarins or peel and section fresh ones.
- Thinly slice the red onion.
- Put baby spinach, mandarins, red onion, goat cheese, toasted almonds, and dried cranberries in a bowl.
- Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Add a little water if needed to thin.
- Pour dressing over the salad and toss just before serving.
Ingredients :
- 10 oz baby spinach
- 1 can mandarin oranges (approx. 15 oz) (drained, or 4 fresh mandarins, peeled and sectioned)
- 1/4 c red onion, thinly sliced
- 1/2 c goat cheese crumbles
- 1/2 c sliced almonds
- 1/2 c dried cranberries
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 1-2 T honey
- 2 tsp Dijon mustard
- Sea salt and pepper
Directions :
- Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 4-6 minutes or until fragrant.
- Combine all salad ingredients in a medium bowl.
- Combine dressing ingredients and whisk well until smooth. Adjust salt and pepper to taste. If dressing is too thick, add a small amount of water to thin out.
- Add desired amount of dressing to salad and toss just before serving. Enjoy!
how to serve Spinach Mandarin Salad with Honey Balsamic Dressing
Serve the salad cold or at room temperature. Toss the salad just before serving so the spinach stays crisp. Put extra dressing on the side for people who want more. This salad pairs well with grilled chicken or warm bread.
how to store Spinach Mandarin Salad with Honey Balsamic Dressing
Keep leftover salad and dressing separate. Store salad in an airtight container in the fridge for up to 1 day. Keep the dressing in a small jar in the fridge for up to 5 days. Toss salad with dressing just before eating.
tips to make Spinach Mandarin Salad with Honey Balsamic Dressing
- Toast almonds until just fragrant; do not burn them.
- Use fresh mandarins if you can; they add more texture.
- Crumble the goat cheese by hand for small, even pieces.
- Add dressing little by little to avoid soggy greens.
variation (if any)
- Add cooked chicken or shrimp for more protein.
- Swap goat cheese for feta if you prefer.
- Use walnuts or pecans instead of almonds.
- Replace dried cranberries with pomegranate seeds for a tart bite.
FAQs
Q: Can I use regular vinegar instead of balsamic?
A: You can, but balsamic gives a sweeter, richer taste. Regular vinegar will be more sharp.
Q: How long will the salad stay fresh after tossing with dressing?
A: It will get soggy quickly. Eat it within an hour for best texture.
Q: Can I make this ahead for a party?
A: Yes. Prepare ingredients and dressing ahead. Keep them separate and toss right before serving.
Q: Is there a dairy-free option?
A: Yes. Skip the goat cheese or use a dairy-free cheese alternative.
Spinach Mandarin Salad with Honey Balsamic Dressing
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This fresh and bright salad combines baby spinach, sweet mandarins, tangy goat cheese, crunchy almonds, and dried cranberries, all drizzled with a honey balsamic dressing.
Ingredients
- 10 oz baby spinach
- 1 can mandarin oranges (approx. 15 oz) (drained, or 4 fresh mandarins, peeled and sectioned)
- 1/4 c red onion, thinly sliced
- 1/2 c goat cheese crumbles
- 1/2 c sliced almonds
- 1/2 c dried cranberries
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 1–2 T honey
- 2 tsp Dijon mustard
- Sea salt and pepper
Instructions
- Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 4-6 minutes or until fragrant.
- Combine all salad ingredients in a medium bowl.
- Combine dressing ingredients and whisk well until smooth. Adjust salt and pepper to taste. If dressing is too thick, add a small amount of water to thin out.
- Add desired amount of dressing to salad and toss just before serving. Enjoy!
Notes
Serve the salad cold or at room temperature. Toss just before serving to keep the spinach crisp. Store leftovers separately.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
