Go Back

Spinach Mandarin Salad with Balsamic Vinaigrette

A refreshing and vibrant salad combining fresh spinach, sweet mandarin oranges, crunchy almonds, and salty feta, all tossed in a thick, homemade balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 10 oz fresh baby spinach washed and dried
  • 2 cans mandarin orange segments 15oz each, drained well
  • 0.5 cup dried cranberries
  • 0.5 cup sliced almonds lightly toasted
  • 0.5 cup feta cheese crumbled
  • 0.25 cup red onion very thinly sliced (optional)
For the Gooey Balsamic Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.25 cup balsamic vinegar good quality
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey or maple syrup
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large serving bowl
  • Small whisk or fork
  • Small skillet (for toasting)

Method
 

  1. Toast the sliced almonds in a dry skillet over medium-low heat for 3-5 minutes until fragrant. Cool completely.
  2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey/maple syrup, salt, and pepper.
  3. Slowly drizzle in the olive oil while whisking vigorously for 1-2 minutes until the dressing is thick, gooey, and emulsified.
  4. In a large bowl, combine the spinach, drained mandarin oranges, dried cranberries, cooled toasted almonds, and red onion (if using).
  5. Drizzle about two-thirds of the thick balsamic vinaigrette over the salad mixture.
  6. Gently toss the salad until all ingredients are lightly and evenly coated with the dressing.
  7. Add the crumbled feta cheese and gently toss once more to distribute.
  8. Serve immediately to ensure the spinach remains crisp and the dressing maintains its glossy, gooey consistency.

Notes

For a less pungent onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain and pat dry before adding to the salad. This salad is best made and served fresh.