Mandarin Orange Salad – recipepkjobpoint

5 oz (about 6 cups) fresh baby spinach or spring mix
1 (11 oz) can mandarin orange segments, well-drained (or 2 fresh mandarins, peeled and segmented)
1/2 medium red onion, thinly sliced
1 large avocado, diced
1/2 cup dried cranberries or cherries
4 oz crumbled goat cheese or feta cheese
1/2 cup sliced almonds

Place a small, dry skillet over medium-low heat. Add the sliced almonds.
Toast for 3-5 minutes, stirring frequently, until they become fragrant and turn a light golden brown. Watch closely, as they can burn quickly.
Immediately transfer to a plate to cool. This step maximizes their crunch and nutty flavor.

Wash and thoroughly dry the spinach/spring mix. Place it in your large salad bowl.
Thinly slice the red onion. For a milder flavor, you can soak the slices in ice water for 10 minutes, then drain and pat dry.
Dice the avocado. Drain the canned mandarin oranges very well (if using) to prevent the salad from becoming soggy.
Crumble the goat cheese.

In a small bowl or jar, combine all vinaigrette ingredients: olive oil, orange juice, vinegar, honey, Dijon mustard, salt, pepper, and orange zest (if using).
Whisk vigorously or seal the jar and shake until the mixture is fully emulsified—creamy and well-combined. Taste and adjust seasoning, adding more honey for sweetness or salt for balance.

To the large bowl with the spinach, add the drained mandarin oranges, red onion, diced avocado, and dried cranberries.
Pro-Tip for Make-Ahead: If preparing in advance, keep all components separate. Combine everything except the avocado, almonds, cheese, and dressing up to 4 hours ahead. Store covered in the fridge.
Just before serving, drizzle about ¾ of the dressing over the salad. Using salad tongs or two large spoons, gently toss until everything is lightly and evenly coated. Add more dressing if desired, but avoid overdressing.
Top the tossed salad with the crumbled goat cheese and toasted almonds.
Serve immediately on chilled plates for maximum freshness.

Protein Power: Add grilled chicken breast, shrimp, or chickpeas to transform this into a hearty main course salad.
Nut & Cheese Swaps: Substitute almonds with pecans, walnuts, or pepitas. Goat cheese can be replaced with feta, blue cheese, or shaved parmesan.
Fresh is Best: When in season, use 2-3 fresh mandarin oranges or clementines. Supreme them by cutting off the peel and pith, then slicing between the membranes to release perfect segments.
Make it Vegan: Use maple syrup instead of honey and omit the cheese or use a vegan feta alternative.
Dressing Storage: Extra vinaigrette can be stored in an airtight jar in the refrigerator for up to 1 week. Let it come to room temperature and shake well before using.

Calories: ~380
Total Fat: 27g | Saturated Fat: 6g
Cholesterol: 15mg
Sodium: 280mg
Total Carbohydrates: 30g | Dietary Fiber: 7g | Total Sugars: 20g (Includes natural sugars from fruit)
Protein: 10g