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A hand holding the fully assembled salad in a white serving bowl, showing off the bright colors and textures.
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Mandarin Orange Salad

A light and refreshing salad made with sweet mandarin oranges, crunchy almonds, golden raisins, and shaved parmesan, all tossed in a zippy citrus vinaigrette. Easy to prep, flexible, and ready in minutes!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

Ingredients

Salad

  • 8 cups arugula packed
  • 11 ounces can mandarin segments
  • 1 red onion thinly sliced
  • ½ cup roasted almonds coarsely chopped
  • ½ cup shaved parmesan cheese
  • ¼ cup golden raisins

Dressing

  • 3 tablespoons mandarin juice from can
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon fine kosher salt
  • ¼ teaspoon chili flakes
  • ⅓ cup extra virgin olive oil

Instructions

  • Add all the dressing ingredients to a jar with a lid and shake well until fully combined and emulsified. (3 tablespoons mandarin juice -from can, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon fine kosher salt, ¼ teaspoon chili flakes, and ⅓ cup extra virgin olive oil)
    Close-up of the homemade dressing in a small jar with the lid open, held above a counter with salad ingredients in the background.
  • Place the 8 cups arugula in a large serving bowl as the base for your salad.
    Just the arugula in a white bowl, sitting on the counter next to a small jar of vinaigrette.
  • Scatter the 11 ounces can mandarin segments and thinly sliced 1 red onion over the arugula.
    Salad bowl filled with fresh arugula, topped with mandarin segments and thinly sliced red onion.
  • Sprinkle on the chopped ½ cup roasted almonds, ½ cup shaved parmesan cheese, and ¼ cup golden raisins.
    Bowl of salad before tossing, with toppings like almonds, onion, and mandarins added on top of the greens.
  • Drizzle the salad with the vinaigrette, then toss everything together just before serving.
    Salad being gently tossed with wooden utensils to mix the dressing and ingredients evenly.

Notes

  • Drain mandarins well to keep the salad from getting soggy.
  • Use fresh-shaved Parmesan for the best flavor and texture.
  • Toss the salad just before serving so the greens stay crisp.
  • Dressing can be made ahead and stored in the fridge for up to 5 days.
  • Swap almonds for seeds to make it nut-free.

Storage & Make-Ahead

  • Fridge: Store leftovers in an airtight container for up to 4 days. Keep dressing separate if possible.
  • Make-Ahead: Prep dressing, slice onions, and chop almonds ahead. Assemble just before serving.

Nutrition

Calories: 383kcal | Carbohydrates: 24g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 543mg | Potassium: 545mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2114IU | Vitamin C: 41mg | Calcium: 276mg | Iron: 2mg