5 from 12 votes
Mandarin Orange Salad Recipe
The Mandarin Orange Salad combines crisp butter lettuce with sweet mandarin slices, creamy avocado, and sharp feta cheese. It features candied pistachios for a crunchy, sweet contrast and a vibrant dressing made with citrus juices, Dijon mustard, honey, and poppy seeds. The salad layers fresh herbs and green onions for brightness, creating a textured and flavorful salad served immediately to preserve freshness.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
6
Calories:
323 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the candied pistachios:
- 1 cup pistachio
- 3 tablespoons granulated sugar
- 1 tablespoon honey
- Pinch sea salt flaky
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons Mandarin Orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1 clove garlic minced
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
For the salad:
- 2 to 3 butter lettuce roughly chopped, heads
- 2 cups mandarin orange from about 4-5 mandarin oranges, slices
- 2 green onion sliced
- 1 avocado sliced, large
- 1/3 cup feta cheese
- 2 tablespoons mint chopped
Instructions
- First make the candied pistachios. In a medium skillet over medium heat, add the sugar and honey. Let cook until sugar is dissolved. Add the pistachios and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the pistachios. Transfer the pistachios to a piece of parchment paper and spread in an even layer. The coating will be sticky but will harden as the nuts cool. Let cool completely.
- In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon, poppy seeds, garlic, salt, and pepper.
- To assemble the salad, place the lettuce in a large bowl or on a platter. Top with orange slices, green onions, avocado, feta cheese, mint, and candied pistachios.
- Drizzle with dressing and toss until well coated. Serve immediately.
Cup of Yum
Notes
- Use fresh mandarins if possible; canned mandarins are a workable substitute but alter the texture and flavor.
- Prepare the candied pistachios and dressing in advance to save time on serving day.
- Store candied pistachios at room temperature in an airtight container for up to one week.
- Keep the dressing refrigerated for up to one week and whisk well before drizzling on the salad.
- This salad is best eaten immediately after tossing to maintain crispness.
- Add proteins like chicken, salmon, shrimp, chickpeas, or hard-boiled eggs for a more substantial dish.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Cholesterol
7mg
(2%)
Sodium
354mg
(15%)
Potassium
642mg
(14%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
2452IU
(49%)
Vitamin C
27mg
(30%)
Calcium
122mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 7mg | 2% |
| Sodium | 354mg | 15% |
| Potassium | 642mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 2452IU | 49% |
| Vitamin C | 27mg | 30% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.