I made a Spinach Mandarin Orange Salad with fresh juicy mandarins, toasted almonds, dried cranberries and a honey balsamic dressing that comes together in about 15 minutes and hides a simple trick for incredible crunch.

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I toss this Spinach Mandarin Salad with Honey Balsamic Dressing when I need something bright and not fussy. Bright mandarins cut right through the peppery baby spinach and little crumbles of feta make you do a double take.

The sliced almonds add a crunchy surprise and the balsamic and honey combo hits just enough sweet and tang, its oddly addictive. Some people call it a Mandarin Spinach Salad, others will label it a Salad With Almonds when they want the crunch to be the headline.

It comes together fast but keeps you thinking about it all evening.

Ingredients

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Leafy spinach adds fibre vitamin K and a fresh slightly earthy backdrop.
Sweet tangy segments pack vitamin C and juicy citrus brightness, theyre refreshing.
Toasted almonds give crunch, healthy fats, protein and a nutty toasty note.
Dried cranberries bring chewy sweetness a hit of sugar and tart contrast.
Feta adds creamy salty tang some protein and a richer mouthfeel.
Balsamic gives sweet sour depth and pairs beautifully with mandarin brightness.
Honey sweetens gently rounds acidity and helps the dressing emulsify.
Olive oil supplies healthy monounsaturated fat and silky texture to dressing.
Red onion sharpens flavor with pungent bite, a little crunch and zip.

Ingredient Quantities

6 cups baby spinach, washed and roughly dried

3 medium mandarins, peeled and segmented, seeds removed if any

1/2 cup sliced almonds, toasted

1/3 cup dried cranberries

1/4 small red onion, thinly sliced

4 oz feta cheese, crumbled (optional)

3 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

1 tablespoon fresh orange juice, optional

Salt and freshly ground black pepper to taste

How to Make this

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1. Toast the sliced almonds in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 3 to 5 minutes; transfer to a plate to cool and set aside a small handful for topping.

2. Peel and segment the mandarins, removing any seeds; if you want cleaner segments, cut away the white pith first and slice between the membranes with a small knife.

3. Thinly slice the red onion and, if you want milder onion flavor, soak the slices in cold water for 5 minutes then drain well.

4. Make the dressing: in a small bowl or jar combine balsamic vinegar, honey, Dijon mustard, optional orange juice, a pinch of salt and some freshly ground black pepper; whisk or shake while slowly adding the olive oil until the dressing is smooth and slightly thickened.

5. Taste the dressing and adjust: more honey if you like it sweeter, more vinegar for tang, or a little extra salt; let it sit 3 to 5 minutes so the flavors mellow and meld.

6. In a large bowl add the baby spinach, mandarin segments, drained red onion, dried cranberries, and about half the toasted almonds; crumble in the optional feta cheese if using.

7. Drizzle the dressing over the salad sparingly, then gently toss until everything is evenly coated; start with less dressing than you think you need, you can always add more.

8. Serve immediately topped with the reserved toasted almonds and a few extra cranberries or feta crumbles; leftovers keep best if you store dressing separately and assemble just before serving so the spinach doesn’t get soggy.

Equipment Needed

1. Dry skillet (for toasting the almonds)
2. Small plate (to cool and set aside toasted almonds)
3. Paring knife and cutting board (for segmenting mandarins and slicing onion)
4. Small bowl or jar with lid, plus a small whisk or a fork (for making the dressing)
5. Measuring spoons and a one third cup measure (for vinegar, oil, honey etc)
6. Large salad bowl (for assembling and tossing)
7. Salad tongs or two large spoons (for tossing and serving)
8. Salad spinner or clean kitchen towel (to dry the baby spinach)

FAQ

Q: Can I make this salad ahead of time? A: Yes, but dont dress it till right before serving. Prep the mandarins and toast the almonds a day ahead, store spinach in a paper towel lined container, and keep the dressing in a jar in the fridge. Toss everything together just before eating so the greens dont get soggy.

Q: What can I use instead of mandarins? A: You can swap in clementines, tangerines, or peeled navel orange segments. Larger oranges are fine, just cut the segments smaller so they mix well with the baby spinach.

Q: How do I toast the sliced almonds quickly and safely? A: Heat a dry skillet over medium and shake or stir the almonds for 3 to 5 minutes until fragrant and lightly browned. Or spread them on a baking sheet and roast at 350 F for about 5 to 8 minutes, watching closely so they dont burn.

Q: I like a less sweet dressing, how do I adjust the honey balsamic? A: Cut the honey to 1 tablespoon or swap it for maple syrup if you want a different flavor. Add the oil slowly while whisking to emulsify, and thin the dressing with a splash of orange juice or water if its too thick.

Q: Can I make the dressing vegan or dairy free? A: Yes, use maple syrup instead of honey and skip the feta or use a plant based cheese. The rest of the dressing ingredients work the same way.

Q: How long will leftovers keep? A: If tossed with dressing eat within about 24 hours because the spinach will soften. If you keep components separate the mandarins, almonds and dressing will last 2 to 3 days in the fridge, but best to reassemble before serving.

Spinach Mandarin Salad With Honey Balsamic Dressing Recipe Substitutions and Variations

Mandarins: swap with clementines or peeled navel orange segments, they’re about the same sweet and juicy, just taste a bit different and you might cut back on the optional orange juice in the dressing.
Sliced almonds: replace with toasted walnuts or pecans for a richer, buttery crunch, or use toasted pumpkin seeds if you need a nut free option.
Dried cranberries: use dried cherries or golden raisins, both give similar chew and sweetness, just reduce the honey in the dressing a bit if they seem extra sweet.
Feta cheese: try crumbled goat cheese for a tangy creaminess, or omit and sprinkle toasted sesame seeds, or use firm marinated tofu for a vegan friendly swap.

Pro Tips

1) Toasted almond trick: don’t walk away, they go from golden to burned in seconds. Shake the pan, stir constantly and cool them flat so steam doesn’t make them soggy. Save a few whole ones for the top so you get that crunchy bite every time.

2) Make the mandarin segments cleaner and less juicy by cutting between the membranes with a small serrated knife and blotting them on a paper towel. Also roll the mandarins firmly on the counter first to loosen juice, then cut — the segments come out easier and sweeter.

3) Soften the red onion without losing the bite: quick-pickle slices in 1 tablespoon vinegar, 1 teaspoon sugar and a splash of water for 8 to 10 minutes. It takes the sharp edge off, adds brightness and you can do it ahead so its ready when you are.

4) Get a smooth, stable dressing by whisking the mustard with the vinegar and any citrus first, then slowly adding the oil in a thin stream while you whisk. Or put everything in a jar and shake hard for 30 seconds. Taste it after a few minutes, it opens up as it sits — add salt last so you don’t overdo it.

5) Keep salad from getting soggy: spin the spinach super dry, toss everything together at the last minute and serve with extra dressing on the side. Leftovers are best if you store dressing separate and only add almonds and cranberries right before serving so they stay crunchy.