Dessert

Mandarin Orange Salad Recipe

ByIsabella Vance February 22, 2026February 22, 2026

Introduction

This vibrant Mandarin Orange Salad combines fresh greens with the sweet burst of mandarin oranges and the crunch of toasted walnuts. It’s a refreshing and colorful dish perfect for a light lunch or a festive side salad.

A white bowl is filled with a fresh salad featuring three main layers: the bottom layer has bright green spinach leaves with a shiny, fresh texture; on top are scattered bright orange mandarin slices that look juicy; the third layer includes rough walnut pieces and small dark red dried cranberries spread across. Large, thin white cheese shavings are layered on top of the salad, adding contrast to the colors. The whole dish is sprinkled with small crystals of coarse salt and black pepper. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups baby spinach
3 cups arugula
1 (11-oz.) can mandarin oranges, drained
1 cup toasted walnuts
3/4 cup dried cranberries
1/2 cup shaved Parmesan
Pinch of flaky sea salt
2 tablespoons red wine vinegar
1 tablespoon orange juice
1 tablespoon honey
2 teaspoons poppy seeds
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Instructions

Step 1: In a large bowl, toss together the baby spinach, arugula, drained mandarin oranges, toasted walnuts, and dried cranberries.
Step 2: In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and Dijon mustard. Slowly add the olive oil while whisking continuously until the dressing is fully combined. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Top with shaved Parmesan and a pinch of flaky sea salt before serving.

Tips & Variations

Toast the walnuts lightly in a dry skillet to enhance their flavor and crunch.
For extra texture, add thinly sliced red onion or cucumber to the salad.
Swap out the walnuts for pecans or almonds if preferred.
Use fresh orange segments instead of canned mandarins for a natural sweetness and juicier bite.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days, as the greens may wilt and the mandarins soften. Re-toss the salad with dressing just before serving to maintain freshness and texture.

How to Serve

A white bowl filled with fresh dark green spinach leaves forms the base of this salad, layered with bright orange mandarin segments spread evenly across. Dried dark red cranberries are scattered throughout, adding contrast in color and texture. Light brown walnut pieces are distributed on top, providing a rough and chunky texture. Thin, white shavings of cheese rest on the surface, some with a slightly powdery look. The entire salad glistens lightly, showing small black pepper flakes and coarse salt sprinkled over it all, creating a fresh and colorful mix. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

It’s best to keep the dressing separate and add it just before serving to prevent the greens from becoming soggy. You can prep the salad ingredients earlier and combine everything when ready to eat.

What can I substitute for poppy seeds?

If you don’t have poppy seeds, you can omit them or use a small amount of sesame seeds for a different but pleasant crunch and flavor.