Name: Spinach Mandarin Salad with Honey Balsamic Dressing Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 20 min
Cuisine: American
Ingredients: 10 oz baby spinach; 1 can mandarin oranges (approx. 15 oz), drained, or 4 fresh mandarins, peeled and sectioned; 1/4 cup red onion, thinly sliced; 1/2 cup goat cheese crumbles; 1/2 cup sliced almonds; 1/2 cup dried cranberries; 1/2 cup extra virgin olive oil; 1/4 cup aged balsamic vinegar; 1-2 tablespoons honey (or maple syrup for vegan option); 2 teaspoons Dijon mustard; Sea salt, to taste (about 1/2 teaspoon); Freshly ground black pepper, to taste (about 1/4 to 1/2 teaspoon)

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Introduction

Fresh and vibrant, this Spinach Mandarin Salad with Honey Balsamic Dressing is a delightful way to brighten any meal. Juicy mandarins, toasted almonds, and tangy goat cheese come together with a sweet and tangy dressing for a perfectly balanced salad that’s quick to prepare and wonderfully satisfying.

The image shows a white bowl filled with a fresh salad placed on a white marbled surface. The salad has several layers starting with dark green spinach leaves at the bottom, topped with bright orange mandarin slices scattered evenly. There are also small pieces of white cheese crumbles and thinly sliced almonds spread over the salad. Small dark red dried cranberries add contrast on top of the other ingredients. In the background, there is a small glass container with brown dressing and wooden salad servers with a woman's hand resting near the bowl. A striped cloth is partially visible beneath and around the bowl, adding a cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz baby spinach (or mix with arugula or spring mix)
1 can mandarin oranges (approx. 15 oz), drained, or 4 fresh mandarins, peeled and sectioned
1/4 cup red onion, thinly sliced
1/2 cup goat cheese crumbles (or feta, or omit for dairy free)
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries (preferably low sugar)

Dressing Ingredients:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1-2 tablespoons honey (or maple syrup for vegan)
2 teaspoons Dijon mustard
Sea salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the sliced almonds on a baking sheet and toast them for 4–6 minutes until fragrant and lightly browned. Remove and let cool.
Step 2: In a medium bowl, combine the baby spinach, mandarin oranges, thinly sliced red onion, goat cheese crumbles, toasted almonds, and dried cranberries.
Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Add a little water if the dressing is too thick.
Step 4: Just before serving, drizzle about half of the dressing over the salad and toss gently to combine. Add more dressing as desired. Serve immediately.

Tips & Variations

Wait to add the dressing until just before serving to prevent sogginess. If preparing ahead, keep the dressing separate and toss the salad 15–20 minutes before eating.
If you prefer, remove the stems from baby spinach, although they are edible and not necessary to discard.
Substitute nuts with pistachios, walnuts, pecans, pepitas, or sunflower seeds, especially for allergies or preferred flavors.
Add warm chopped bacon, berries, poppy seeds, chickpeas, croutons, sesame sticks, sliced boiled eggs, grilled chicken, steak, salmon, cubed avocado, or sliced cucumbers for extra flair and nutrition.
Use maple syrup instead of honey for a vegan-friendly dressing alternative.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 4 days. The salad is best eaten within 2 days for optimal freshness, as the ingredients may become soggy over time. If needed, add extra dressing before serving to refresh the flavors.

How to Serve

A white bowl filled with a fresh salad consisting of bright green spinach leaves as the bottom layer, topped with shiny orange mandarin slices scattered evenly. There are thin slices of purple onion mixed throughout, along with white crumbly cheese sprinkled on top. Small dark red dried cranberries and light beige almond slices are spread over the salad. A light brown dressing is drizzled over the whole dish. The bowl rests on a white marbled surface and a woman's hand holding a wooden salad fork is visible on the right side. A striped cloth and a glass container of dressing are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mandarins instead of canned?

Yes, fresh mandarins work wonderfully in this salad. Simply peel and section them before adding. Canned mandarins are a convenient alternative and equally tasty when drained well.

How do I keep the salad from becoming soggy?

The key is to add the dressing just before serving or keep it on the side if preparing in advance. Tossing the salad 15-20 minutes before eating helps maintain crispness while allowing flavors to meld.