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This bright Mandarin Orange Salad brings sunshine to the table any time of year with its vibrant citrus flavor and delightful textures. It's a refreshing combination that balances sweet, tangy, and savory elements for a salad that's far from ordinary.
I first created this salad when hosting a spring brunch for friends, and it's since become my go-to for adding brightness to winter meals when fresh produce options feel limited. The combination of juicy mandarins and creamy avocado never fails to impress guests.
Ingredients
- Fresh mandarin oranges: Bring natural sweetness and vitamin C. Look for fruits that feel heavy for their size with tight, glossy skin for the juiciest flavor.
- Avocados: Add creamy richness that balances the citrus. Choose slightly firm avocados that yield gently to pressure for perfect texture.
- Mixed greens: Provide the foundation. I prefer a mix with different textures like butter lettuce, arugula, and baby spinach.
- Candied pecans: Contribute delightful crunch and sweetness. Making your own with a touch of maple syrup elevates the flavor.
- Feta cheese: Offers tangy creaminess that counters the sweet elements. Traditional sheep milk feta provides the most authentic flavor.
- Pomegranate seeds: Add jewel-like color and juicy bursts. Their tart flavor perfectly complements the sweet mandarins.
- Honey citrus vinaigrette: Ties everything together with bright, balanced flavor. Fresh-squeezed orange juice makes all the difference.
- Shallots: Provide mild onion flavor without overwhelming. Their purple hue adds beautiful color contrast.
Step-by-Step Instructions
- Prepare the Citrus:
- Carefully peel your mandarin oranges, removing all white pith which can taste bitter. Separate the segments along their natural divisions, removing any seeds you find. For special occasions, I sometimes supreme the oranges by cutting between the membranes for an elegant presentation.
- Mix the Dressing:
- Combine fresh orange juice, zest, olive oil, Dijon mustard, honey, vinegar, salt, pepper, garlic, and thyme in a jar with a tight-fitting lid. Shake vigorously until the dressing becomes slightly thickened and emulsified. This can be done up to three days ahead and stored in the refrigerator.
- Assemble the Salad:
- Place your mixed greens in a large, wide bowl that gives you plenty of room to toss. Add the shallots, pomegranate seeds, and half the pecans. Drizzle with about half the dressing and toss gently using wooden salad servers or your hands. Top with the remaining pecans, feta, mandarin segments, and diced avocado. Finish with another light drizzle of dressing.
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This salad reminds me of my grandmother's citrus grove in Florida, where we'd pick mandarins straight from the trees in winter. She taught me that the sweetest mandarins have the most fragrant peels, a tip I still use when selecting fruit at the market.
Make-Ahead Tips
This salad can be partially prepared in advance to save time. Wash and dry greens up to two days ahead, storing them with a paper towel in a sealed container. Mix the dressing and store separately. Prepare components like candied pecans and pomegranate seeds up to a week ahead.
Seasonal Variations
Winter Version: Use blood oranges alongside mandarins for striking color contrast and add fennel for crunch.
Spring Adaptation: Add tender asparagus tips and substitute goat cheese for the feta.
Summer Switch: Replace mandarins with fresh peaches or nectarines and add fresh basil.
Fall Favorite: Incorporate sliced pears and substitute blue cheese for a heartier autumn version.
Serving Suggestions
This versatile salad pairs beautifully with roasted chicken or grilled salmon for a complete meal. For an elegant dinner party, serve it before a main course of herb-crusted rack of lamb or alongside a mushroom risotto for vegetarian guests.
I love serving this salad on a large white platter rather than a bowl when entertaining, arranging the greens first and artfully placing the colorful ingredients on top for a stunning presentation. This visual appeal makes it perfect for holiday gatherings or special occasions.
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This salad truly adds a burst of color and flavor to any table — enjoy creating your own seasonal twists!
Frequently Asked Questions
- → Can I use canned mandarin oranges instead of fresh?
Yes, canned mandarin oranges can be used. Just make sure to drain them well to avoid excess liquid in the salad.
- → What can I substitute for feta cheese?
You can use goat cheese, blue cheese, or leave it out entirely for a dairy-free option.
- → Can I make the dressing in advance?
Absolutely! The dressing can be made up to 3 days ahead. Store it in the refrigerator and shake well before use.
- → What nuts work best if I do not have pecans?
Walnuts, almonds, or even sunflower seeds can be used as substitutes for pecans.
- → How do I keep the avocado from browning?
Toss the avocado in a little citrus juice, such as lemon or lime, to keep it fresh and green for longer.