Mandarin Orange Salad is a fresh, colorful mix of tender greens, juicy mandarins, toasted almonds, and a bright citrus dressing that comes together in minutes. Perfect for weeknight dinners, picnics, or holiday tables, this vibrant salad balances sweet, tangy, and crunchy in every bite.
This mandarin orange salad is one of my go-to recipes when I want something light, colorful, and full of flavor without faffing about in the kitchen too much.
It seems quite special with the sweet mandarins, tangy citrus dressing, and crunchy almond flakes but in fact it couldn't be easier to whip up on a busy weeknight.
I add some chia seeds to the dressing to make it a bit thicker. That way, it clings nicely to the greens while also boosting the nutrition a bit.
Whether you're making it for a quick weekday lunch, bringing it to a potluck, or adding it to a festive holiday table, this salad always disappears fast.
Why you'll love this mandarin orange salad
- Fresh, bright flavors from juicy mandarins, fresh herbs, and a zesty citrus dressing
- Naturally vegan, with simple whole-food ingredients
- Ready in just 10 minutes!
What you'll need
Mandarin oranges - I use canned mandarins here to keep things quick and easy, and I love the sweet, juicy pop they add to the salad. Just make sure you drain them well so the dressing doesn't get watered down.
Mixed greens - Any tender leafy greens work great here, like baby spinach, arugula, spring mix, or whatever you like best. Milder greens let the citrus really shine.
Almond flakes - These add a lovely bit of crunch and a subtle nutty flavor.
Cranberries - A handful of dried cranberries gives you little bursts of tart-sweet chewiness that pair perfectly with the mandarins.
Chia seeds - They help the dressing cling to the leaves and give a tiny bit of crunch.
Fresh herbs - Basil and mint keep the salad tasting bright and fresh. Tear or chop them right before serving for the best flavor.
Orange juice - Freshly squeezed is best, but bottled works too if that's what you have.
Olive oil - A decent extra-virgin olive oil makes all the difference here since it's the base of the dressing.
Red wine vinegar - Adds a nice tang to balance the sweetness. If you don't have it, apple cider vinegar is a good substitute.
Pro tip
For the best flavor and texture, toss the salad with the dressing right before serving. If it sits too long, the greens will wilt and lose their crunch.
How to make mandarin orange and spinach salad
Start by making the dressing. In a medium jar, add the olive oil, red wine vinegar, orange juice, Dijon mustard, orange zest and chia seeds. Whisk well until combined.
In a large bowl, add the mixed greens, mandarin oranges, almond flakes, cranberries, basil and mint.
Pour the dressing over the salad and toss well until well coated. Serve immediately.
Substitutions and variations
- Swap almond flakes for chopped pecans, walnuts, or pumpkin seeds for a nut-free option.
- Fresh orange segments or sliced strawberries work beautifully in place of mandarins.
- Raisins, chopped dates, or dried apricots are all good substitutes or additions to the cranberries.
- Make the salad a bit heartier by tossing in some cooked quinoa or wild rice.
Helpful tips
- Toast the almonds for a couple of few minutes in a dry pan to make them extra fragrant and crunchy.
- Pat your greens dry because extra moisture can stop the dressing from coating properly.
- This salad is at its best when enjoyed right after tossing.
What pairs well with this mandarin orange spinach salad?
- Grilled or crispy tofu
- A nice bowl of lentil soup - try my high-protein version!
- A roasted vegetable platter with carrots, parsnips and Brussels sprouts
- Your favorite plant-based burgers or vegetable kebabs. It's the perfect salad for the BBQ season!
Prepping ahead
Since this mandarin orange salad gets soggy quite quickly, you can make the dressing and salad separately and store in the fridge until you're ready to serve. Combine the two and serve immediately.
More easy vegan salad recipes
If you've tried this mandarin orange salad recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Mandarin Orange Salad
Ingredients
For the dressing
- ¼ cup (60 ml) olive oil
- 3 tablespoon red wine vinegar
- ¼ cup (60 ml) orange juice
- 1 teaspoon Dijon mustard
- Zest of half an orange
- 1 tablespoon chia seeds
For the salad
- 5 ounces (150 g) mixed greens, or just baby spinach
- 1 can (10.5 oz / 300 g) mandarin oranges
- ¼ cup (25 g) almond flakes
- ¼ cup (25 g) cranberries
- 6-8 fresh basil leaves, torn by hand
- 1 tablespoon fresh mint, roughly chopped
- Pinch of salt
Instructions
- Start by making the dressing. In a medium jar, add the olive oil, red wine vinegar, orange juice, Dijon mustard, orange zest and chia seeds. Whisk well until combined.¼ cup olive oil3 tbsp red wine vinegar¼ cup orange juice1 teaspoon Dijon mustardZest of half an orange1 tablespoon chia seeds
- In a large bowl, add the mixed greens, mandarin oranges, almond flakes, cranberries, basil and mint.5 ounces mixed greens1 can (10.5 oz / 300 g) mandarin oranges¼ cup almond flakes¼ cup cranberries6-8 fresh basil leaves1 tablespoon fresh mintPinch of salt
- Pour the dressing over the salad and toss well until well coated. Serve immediately.
Notes
- You can use fresh mandarines instead of canned; soak them in orange juice or in the salad dressing itself for 5 minutes before adding to the salad.
- This salad gets soggy quite quickly so it's best enjoyed immediately.
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