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This zesty Mandarin Orange Salad puts a pop of sunshine on your plate any day of the year with its bright citrus kick and fun mix of textures. It blends sweet, tart, and savory notes for a dish that's anything but boring.
I first threw this salad together for a friends' springtime get-together, and now it's my favorite way to brighten up winter meals when good fresh veggies seem hard to find. The mix of juicy mandarins with smooth avocado always gets rave reviews from company.
What You'll Need
- Juicy mandarin oranges: They pack natural sweetness and loads of vitamin C. Go for ones that feel heavy and have tight, shiny skin for maximum juiciness.
- Ripe avocados: They bring that buttery smoothness that works magic with the citrus. Pick ones with a bit of firmness that give slightly when pressed.
- Mixed salad greens: They're your base layer. I like using a combo with different feels like butter lettuce, peppery arugula, and baby spinach.
- Sugar-coated pecans: They give that awesome crunch and sweet kick. Making them at home with a little maple syrup really boosts the flavor.
- Crumbled feta: It adds that creamy tang that cuts through sweetness. Real sheep's milk feta brings the most authentic taste.
- Pomegranate arils: They look like little rubies and burst with juice. Their tartness works wonders with the sweet mandarins.
- Sweet citrus dressing: It pulls everything into harmony with bright flavors. Fresh-squeezed juice makes a huge difference.
- Thinly sliced shallots: They give a light oniony taste without taking over. Their purplish color also looks pretty in the mix.
How To Make It
- Get Your Fruit Ready:
- Gently peel those mandarins and take off all the white stringy bits that can taste bitter. Pull apart the sections along their natural lines and fish out any seeds you spot. For fancy occasions, I sometimes slice between the membranes for that restaurant-quality look.
- Whip Up The Dressing:
- Throw some fresh orange juice, zest, olive oil, Dijon, honey, vinegar, salt, pepper, garlic, and thyme in a jar with a good lid. Shake it hard until everything thickens up and combines well. You can make this up to three days early and keep it in the fridge.
- Put It All Together:
- Grab a big, wide bowl with plenty of room to toss stuff. Add your greens, shallots, pomegranate bits, and half the pecans. Pour about half the dressing over and gently mix with wooden spoons or just clean hands. Top with the rest of the pecans, the feta, mandarin pieces, and diced avocado. Finish with another light drizzle of your dressing.
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This salad always takes me back to my grandma's citrus garden in Florida, where we'd grab mandarins right off the trees in wintertime. She always told me that the most fragrant peels mean the sweetest fruit inside, and I still use that trick when I'm shopping.
Prep Ahead Tricks
You can get a jump start on this salad to cut down on time later. Wash and dry your greens up to two days before, then store them in a container with a paper towel to keep them crisp. Mix up the dressing and keep it separate. Things like the sweet pecans and pomegranate seeds can be prepped a week ahead.
Change It Up By Season
Winter Mix: Throw in some blood oranges with the mandarins for stunning color and add fennel slices for extra crunch.
Spring Twist: Mix in some tender asparagus tips and swap the feta for soft goat cheese.
Summer Version: Use fresh peaches or nectarines instead of mandarins and sprinkle in fresh basil leaves.
Fall Creation: Add sliced pears and use blue cheese for a richer autumn flavor.
Perfect Pairings
This flexible salad goes great with a simple roasted chicken or grilled salmon for a complete dinner. For a fancy dinner party, serve it before herb-crusted lamb or alongside a mushroom risotto for your vegetarian friends.
When I've got company over, I like to serve this on a big white platter instead of in a bowl. I lay down the greens first, then arrange all the colorful bits on top for a wow-factor look. It's a real showstopper at holiday tables or special dinners.
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This salad really brings a splash of color and taste to any meal — have fun playing with your own seasonal touches!
Frequently Asked Questions
- → Can I switch fresh mandarin oranges with canned ones?
Sure! Just make sure to properly drain canned oranges to remove any extra juice before adding them in.
- → What are good alternatives to feta cheese?
Go for goat cheese or blue cheese. Or leave out cheese for a dairy-free option—it’s up to you!
- → How early can I prep the dressing?
You can prepare it up to 3 days ahead. Store it in your fridge and shake it well before serving.
- → What should I use if I don’t have pecans?
Almonds, walnuts, or sunflower seeds work great as alternatives.
- → How can I prevent avocado from turning brown?
A splash of lemon or lime juice over your avocado keeps it looking fresh longer.