What kind of oranges work best in mandarin orange salad?

Fresh mandarins are ideal because of their sweetness and easy-to-peel nature, but canned mandarin oranges in juice (not syrup) are a great substitute for convenience. You can also use clementines or tangerines if mandarins aren't available.

Can I make this salad ahead of time?

Yes! You can prep the components—wash and dry the greens, segment the oranges, and mix the dressing—a day in advance. Just keep everything in separate containers and assemble right before serving to maintain freshness and texture.

What protein can I add to make it a complete meal?

Grilled chicken, shrimp, or even salmon pair wonderfully with the citrus flavors in this salad. For a vegetarian option, try chickpeas or white beans to keep it hearty and balanced.

Mandarin Orange Salad – Best Fresh Citrus Salad Idea

Name: Mandarin Orange Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups mixed greens; 4-6 mandarin oranges, peeled and separated into segments (or 2 cans, drained); 1/2 cup crumbled feta cheese; 1/2 cup candied pecans or lightly toasted pecans; 2 small avocados, peeled, pitted, and diced; 1/2 cup pomegranate seeds or dried cranberries; 1/4 cup sliced shallots or red onion; 1/4 cup freshly squeezed orange juice; 1/2 to 1 teaspoon orange zest; 1/4 cup olive oil; 1 teaspoon Dijon mustard; 2 teaspoons honey; 2 tablespoons apple cider vinegar or red wine vinegar; 1 small garlic clove, minced or grated; 1/2 teaspoon dried thyme (or fresh thyme); 1/2 teaspoon salt, more to taste; 1/4 teaspoon black pepper, more to taste

Description

This mandarin orange salad is a refreshing and vibrant dish packed with juicy citrus, creamy avocado, crunchy candied pecans, and tangy feta, all tossed in a zesty homemade orange honey Dijon dressing. Perfect for any season, it’s ideal as a light lunch, side dish, or base for a hearty meal with added protein or grains.

Ingredients

Scale

6 cups mixed greens
4-6 mandarin oranges, peeled and separated into segments (or 2 cans, drained)
1/2 cup crumbled feta cheese
1/2 cup candied pecans or lightly toasted pecans
2 small avocados, peeled, pitted, and diced
1/2 cup pomegranate seeds or dried cranberries
1/4 cup sliced shallots or red onion
1/4 cup freshly squeezed orange juice
1/2 to 1 teaspoon orange zest
1/4 cup olive oil
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons apple cider vinegar or red wine vinegar
1 small garlic clove, minced or grated
1/2 teaspoon dried thyme (or fresh thyme)
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper, more to taste

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Instructions

Prepare the dressing by whisking together orange juice, zest, olive oil, Dijon mustard, honey, vinegar, garlic, thyme, salt, and pepper in a small bowl or jar. Shake or stir until fully combined and emulsified.
Chill the dressing in the refrigerator for 10–15 minutes to allow flavors to meld.
Peel and segment the mandarin oranges. Dice avocados, and thinly slice the shallots.
In a large bowl, add the mixed greens as the base.
Top with orange segments, avocado, pomegranate seeds, candied pecans, feta, and shallots.
Drizzle with dressing just before serving and toss gently to coat evenly.

Notes

Use fresh mandarins when in season, but canned (no sugar added) works well too.
If prepping ahead, store components separately and dress right before serving to avoid sogginess.
Add grilled chicken or quinoa to make it a full meal.
Toast regular pecans if you don’t have candied ones for added crunch.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 290
Sugar: 11g
Sodium: 310mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg