This mandarin orange salad is light, fresh, and full of bright flavors.
Peppery arugula, juicy mandarins, crunchy almonds, and shaved parmesan come together with a zesty vinaigrette for a salad that’s simple yet elegant.
Why You’ll Love This Recipe
It’s quick to make—just shake up the dressing and toss everything together.
The balance of sweet, salty, tangy, and spicy keeps each bite interesting.
It pairs beautifully with grilled meats, seafood, or pasta dishes.
Perfect for holidays, dinner parties, or a refreshing weeknight side.
What You’ll Need (Ingredient Highlights)
Arugula — peppery greens that make a vibrant base.
Mandarin segments — sweet and juicy, add brightness.
Red onion — thinly sliced for sharp flavor.
Roasted almonds — crunchy texture and nutty taste.
Shaved parmesan — salty, savory balance.
Golden raisins — subtle sweetness.
Dressing — a citrus vinaigrette made with mandarin juice, Dijon mustard, apple cider vinegar, olive oil, and chili flakes.
Pro Tips Before You Start
Use a mandoline for evenly sliced onions.
Toast almonds briefly in a pan for extra crunch.
Make the dressing ahead—it keeps well in the fridge for up to 3 days.
Toss the salad right before serving to keep the arugula crisp.
How to Make Mandarin Orange Salad
Step 1 – Make the dressing
Add mandarin juice, apple cider vinegar, Dijon mustard, salt, chili flakes, and olive oil to a jar.
Shake until emulsified.
Step 2 – Build the salad base
Place arugula in a large serving bowl.
Step 3 – Add toppings
Sprinkle over almonds, parmesan, and golden raisins.
Add mandarin segments on top.
Step 4 – Dress and serve
Drizzle with vinaigrette, toss gently, and serve immediately.
What to Serve It With
Pairs well with grilled chicken or salmon.
Serve as a starter with pasta or risotto.
Great alongside holiday roasts or buffet spreads.
Variations / Substitutions
Swap arugula for baby spinach or mixed greens.
Use pecans or walnuts instead of almonds.
Replace raisins with dried cranberries.
Add avocado slices for creaminess.
Storage & Leftovers
Store undressed salad in an airtight container for up to 2 days.
Keep dressing separately in a jar in the fridge for up to 3 days.
Once dressed, enjoy immediately for best freshness.
FAQs
Can I use fresh mandarins instead of canned?
Yes, just peel and segment them, and use freshly squeezed juice for the dressing.
Can I make this salad ahead of time?
Prep all components ahead, but toss with dressing right before serving.
What other cheese works instead of parmesan?
Try pecorino or feta for a different flavor.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or tofu work beautifully.
Is the dressing spicy?
It has a light kick from chili flakes, but you can reduce or omit them.
Can I double this recipe for a party?
Absolutely—it scales well for large gatherings.
Final Thoughts
This mandarin orange salad is refreshing, elegant, and versatile.
Whether for a weeknight dinner or a festive table, it’s a dish that brings color and flavor with very little effort.
Mandarin Orange Salad
Ingredients
Method
- Add dressing ingredients to a jar and shake until combined.
- Place arugula in a serving bowl.
- Top with almonds, parmesan, raisins, and mandarin segments.
- Drizzle with dressing, toss, and serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/mandarin-orange-salad/
Notes
- Toast the almonds lightly for extra flavor.
- Substitute arugula with spinach or mixed greens if preferred.
- For a sweeter touch, add dried cranberries or pomegranate seeds.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.