Spinach Mandarin Salad with Honey Balsamic Dressing Recipe
This vibrant Spinach Mandarin Salad with Honey Balsamic Dressing is a fresh, flavorful dish perfect for brightening any meal. Featuring tender baby spinach, sweet mandarin oranges, tangy goat cheese, toasted sliced almonds, and dried cranberries, it’s a delightful balance of textures and tastes. The homemade honey balsamic dressing adds a smooth, slightly sweet finish that ties everything together beautifully. Easy to prepare and perfect for a healthy lunch or as a side salad for dinner.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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)
Instructions
- Toast Almonds: Preheat your oven to 350°F (175°C). Spread the sliced almonds evenly on a baking sheet and toast them in the oven for 4-6 minutes until they are lightly browned and fragrant. Remove from oven and allow to cool completely before adding to the salad.
- Prepare Salad Ingredients: In a medium bowl, combine the baby spinach, drained mandarin oranges (or fresh mandarin sections), thinly sliced red onion, goat cheese crumbles, dried cranberries, and cooled toasted almonds. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, sea salt, and black pepper until the mixture is smooth and emulsified. Taste and adjust seasoning as needed. If the dressing is too thick, add a small splash of water to thin it out.
- Dress the Salad: Just before serving, pour about half of the dressing over the salad and toss gently to coat all ingredients evenly. Add more dressing if desired to taste. Serve immediately for the freshest flavor and texture.
- Storage Advice: If preparing in advance, keep salad ingredients and dressing separate. Toss dressing with salad about 15-20 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days, though best enjoyed within two days. Add extra dressing before serving leftover salad, if needed.
Notes
- For best results, add dressing just before serving to avoid sogginess.
- You may remove baby spinach stems if preferred; they are edible but can be long and sometimes disliked.
- This salad keeps well for up to 3-4 days, though texture may soften. Refresh with additional dressing before serving leftovers.
- Variations include adding cooked bacon, berries, poppy seeds, chickpeas, croutons, sesame sticks, sliced boiled eggs, grilled chicken or steak, citrus maple glazed salmon, cubed avocado, or sliced cucumbers.
Keywords: Spinach salad, Mandarin oranges, Honey balsamic dressing, Toasted almonds, Goat cheese salad, Healthy salad, Vegetarian salad
