Spinach Mandarin Salad with Honey Balsamic Dressing

why make this recipe

This salad is fast, fresh, and full of bright tastes. It mixes sweet mandarins and dried cranberries with tangy goat cheese and a honey balsamic dressing. It works for a quick lunch, a side for dinner, or a light dish for guests.

introduction

Spinach Mandarin Salad with Honey Balsamic Dressing is easy to make and looks nice on the table. The salad uses simple ingredients and needs little time. It pairs well with light desserts like chia pudding with coconut milk.

how to make Spinach Mandarin Salad with Honey Balsamic Dressing

Ingredients :

• 10 oz baby spinach
• 1 can mandarin oranges (approx. 15 oz), drained, or 4 fresh mandarins, peeled and sectioned
• 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 tablespoons honey
• 2 teaspoons Dijon mustard
• Sea salt and pepper to taste

Directions :

1. Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 4-6 minutes or until fragrant.
2. Drain the canned mandarins or peel and section fresh ones. Thinly slice the red onion.
3. In a bowl, combine baby spinach, mandarins, red onion, goat cheese, toasted almonds, and dried cranberries.
4. In a separate bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Add a little water if needed to thin.
5. Pour dressing over the salad and toss just before serving. Enjoy cold or at room temperature. Serve with extra dressing on the side.

how to serve Spinach Mandarin Salad with Honey Balsamic Dressing

Serve the salad right after you dress it so the spinach stays crisp. Offer extra dressing on the side. This salad goes well with grilled chicken or a light fish. You can also serve it as a starter or part of a buffet.

how to store Spinach Mandarin Salad with Honey Balsamic Dressing

Keep leftover salad in the fridge. If possible, store the dressing separately in a small jar. Mixed salad will last 1–2 days but may get soggy. If you store components separately, spinach and mandarins will keep better for up to 3 days.

tips to make Spinach Mandarin Salad with Honey Balsamic Dressing

• Dry the spinach well so the dressing sticks.
• Toast the almonds only until fragrant; watch them so they don’t burn.
• Thinly slice the red onion for milder taste. Soak slices in cold water for 5 minutes to reduce bite.
• Taste the dressing and add honey or vinegar to balance sweetness and tang.
• Add dressing right before serving to keep the salad crisp.

variation (if any)

• Add cooked chicken or shrimp to make it a main dish.
• Swap goat cheese with feta or blue cheese for a different flavor.
• Use pecans or walnuts instead of almonds.
• Add sliced avocado for creaminess.
• Replace mandarins with orange segments or grapefruit for a different citrus note.

FAQs

Q: Can I use regular spinach instead of baby spinach?
A: Yes. Tear larger leaves into bite-size pieces so they mix well.

Q: Can I make the dressing ahead of time?
A: Yes. Store it in the fridge for up to one week. Shake well before using.

Q: Is there a dairy-free option?
A: Yes. Skip the goat cheese or use a dairy-free cheese alternative.

Q: Can I use fresh almonds instead of sliced almonds?
A: You can, but slice or chop them so they mix well with the salad and toast more evenly.

Spinach Mandarin Salad with Honey Balsamic Dressing

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-cook
• Cuisine: American
• Diet: Vegetarian

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Description

A fast and fresh salad mixing sweet mandarins and cranberries with tangy goat cheese and honey balsamic dressing.

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Ingredients

Scale 1x2x3x

• 10 oz baby spinach
• 1 can mandarin oranges (approx. 15 oz), drained, or 4 fresh mandarins, peeled and sectioned
• 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 tablespoons honey
• 2 teaspoons Dijon mustard
• Sea salt and pepper to taste

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Instructions

1. Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 4-6 minutes or until fragrant.
2. Drain the canned mandarins or peel and section fresh ones. Thinly slice the red onion.
3. In a bowl, combine baby spinach, mandarins, red onion, goat cheese, toasted almonds, and dried cranberries.
4. In a separate bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. Add a little water if needed to thin.
5. Pour dressing over the salad and toss just before serving. Enjoy cold or at room temperature. Serve with extra dressing on the side.

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Notes

Serve immediately after dressing to keep the spinach crisp. Offer extra dressing on the side.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg