Description
A vibrant, refreshing salad featuring crisp baby spinach, juicy mandarin oranges, toasted almonds, and creamy feta, all tossed in a tangy-sweet honey balsamic dressing. Perfect for brunches, potlucks, or a healthy side dish that feels like sunshine on your plate.
Ingredients
- 6 cups fresh baby spinach leaves (washed and dried)
- 2 cups mandarin orange segments (about 3–4 large mandarins, peeled and separated, or two 11oz cans, drained)
- 1/3 cup thinly sliced red onion
- 1/2 cup sliced almonds, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 small garlic clove, finely minced (optional)
Instructions
- Toast the almonds: Place 1/2 cup sliced almonds in a dry frying pan over medium heat. Stir frequently for about 2 minutes, until golden and fragrant. Remove from heat and set aside.
- Prepare the spinach: Rinse 6 cups of baby spinach leaves thoroughly and spin or pat dry. Remove any wilted bits.
- Slice the onion: Thinly slice 1/3 cup red onion. If desired, soak slices in cold water for 5 minutes and drain to mellow the flavor.
- Segment the mandarins: Peel 3-4 large mandarins or drain two 11oz cans of mandarin oranges. Separate segments and remove seeds. Rinse canned oranges lightly to reduce syrup.
- Make the honey balsamic dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and optional garlic. Whisk or shake until smooth and emulsified.
- Build the salad: In a large salad bowl, layer spinach first. Top with mandarin segments, red onion slices, toasted almonds, crumbled feta, and optional dried cranberries.
- Dress the salad: Drizzle the honey balsamic dressing evenly over the salad. Gently toss until all leaves are lightly coated.
- Taste and adjust: Taste the salad and adjust salt or honey as needed.
- Serve immediately: Transfer to a serving platter or keep in the bowl. Garnish with reserved mandarin segments and a sprinkle of almonds if desired.
Notes
Toss salad with dressing just before serving to keep spinach crisp. For nut-free, use roasted pumpkin or sunflower seeds. For dairy-free, omit feta or use vegan cheese. Toasting almonds enhances flavor. Taste and adjust dressing for balance. Store leftovers in an airtight container for up to 2 days, keeping dressing separate if possible.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 generous cup
- Calories: 180
- Sugar: 8
- Sodium: 250
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
Keywords: spinach salad, mandarin orange salad, honey balsamic dressing, easy salad, healthy salad, gluten-free, vegetarian, potluck salad, brunch salad, summer salad