Spinach and Mandarin Salad with Honey Balsamic Vinaigrette

Fresh, juicy mandarins brighten this Spinach Salad with Mandarin Oranges, making it an ideal, quick dish for any meal. Ready in about 15 minutes, it combines baby spinach, mandarin sections, toasted almonds, dried cranberries and creamy goat cheese, all tied together with a tangy honey-balsamic dressing.

This recipe was originally published January 2019 and updated in May 2023. The only change was the addition of goat cheese.

I love salads that are fully loaded with textures and flavors, and this Spinach Mandarin Salad is right in that category. It’s fresh, colorful and easy to customize depending on what you have on hand.

This salad pairs nicely with simple weeknight mains. Serve it alongside roasted chicken, pork, slow-cooked beef or salmon for a bright contrast to richer entrees.

Why You Will Love This Spinach Mandarin Salad:

• Quick to prepare — about 10–15 minutes.
• Packed with fresh greens, crunchy nuts and bright fruit.
• A tasty way to add more greens to your meals.
• Easy to adapt or turn into a main course by adding protein.

Recipe Ingredients:

• Baby spinach: Use baby spinach as the base. If you prefer, mix in arugula or spring mix for a milder or peppery flavor.
• Mandarin oranges: Canned mandarins (drained) or fresh mandarins, peeled and sectioned — either works.
• Red onion: Thinly sliced; a small amount adds a pleasant bite.
• Goat cheese: Crumbled goat cheese adds creaminess. Feta or a dairy-free alternative can be substituted.
• Almonds: Sliced almonds, lightly toasted for crunch. Swap for walnuts, pecans, pistachios, pepitas or sunflower seeds if you prefer.
• Dried cranberries: Provide a sweet-tart contrast; choose a lower-sugar variety if desired.

Dressing Ingredients:

• Extra virgin olive oil — the base of the dressing.
• Balsamic vinegar — use a good quality balsamic for the best flavor.
• Honey — balances the acidity; use maple syrup to make it vegan. Adjust sweetness to taste.
• Dijon mustard — helps emulsify and adds a subtle tang.
• Sea salt and black pepper — to taste; start with small amounts and adjust.

How To Make It:

1. Toast the sliced almonds: on the stovetop over medium heat for 3–4 minutes or in a 350°F oven for 4–6 minutes, until fragrant. Let cool.
2. Combine the baby spinach, mandarins, thinly sliced red onion, crumbled goat cheese, toasted almonds and dried cranberries in a medium bowl.
3. Whisk the dressing: combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper, whisking until smooth. If the dressing is too thick, add a splash of water to thin it.
4. Toss and serve: Just before serving, drizzle about half the dressing over the salad and toss gently. Add more dressing to taste. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; best within two days.

Other Salads to Try:

• Watermelon Feta Salad
• Pesto Orzo Salad
• Roasted Pear Salad with White Balsamic
• Mixed Berry Spring Salad with Strawberry Balsamic Dressing
• Cucumber Feta Quinoa Salad
• Black Bean + Cauliflower Rice Salad
• Shaved Brussels Sprout Salad

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