Spinach Mandarin Salad
Craving a refreshing salad? This Spinach Mandarin Salad is bursting with vibrant flavors and textures. Fresh spinach, sweet mandarin oranges, and a tangy honey balsamic dressing make it a perfect light meal or side. Enjoy this easy weeknight recipe tonight!
Equipment
- Chef's Knife
- Oven
- Whisk
- Peeler
Ingredients
- 10 oz baby spinach
- 1 can mandarin oranges (approx. 15 oz), drained
- 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 olive oil
- 1/4 cup balsamic vinegar
- 1-2 tbsp honey
- 2 tsp Dijon mustard
- Sea salt and pepper to taste
Instructions
- Preheat your 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, mixing the baby spinach, drained mandarin oranges, and red onion together.
- In a separate bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until smooth. Adjust salt and pepper to taste.
- Add the toasted almonds, dried cranberries, and goat cheese to the salad bowl.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately, or wait to add dressing until just before serving if preparing in advance.
Notes
- Tip 1: For best results, wait to add dressing until just before serving.
- Tip 2: If you prepare this salad in advance, don’t toss in the dressing until about 15-20 minutes before serving.
- Tip 3: There is no need to remove the baby spinach stems, but you can if desired.
- Tip 4: Store your salad for up to 3-4 days.
- Tip 5: This salad is best eaten within the first two days for optimal freshness.