Spinach Mandarin Orange Salad
A salad has to be pretty special to earn space on a crowded holiday table, and this one manages it with bright color and big contrast. Tender baby spinach, juicy mandarin segments, and chopped red onion are topped with crunchy sugared almonds and a sweet-tart orange marmalade dressing. It comes together in about 22 minutes, and only the almonds need the stove. Serve it alongside Christmas ham or roast turkey, at potlucks, or any time a rich meal needs something fresh next to it.
What Makes This Recipe Special
- Skillet-sugared almonds take only a few minutes and give the salad a sweet, crunchy topping that store-bought nuts cannot match.
- The dressing is built from orange marmalade, red wine vinegar, and extra virgin olive oil, which makes it sweet, tart, and citrusy in one whisk.
- Every bite has contrast: soft spinach, juicy mandarin segments, sharp red onion, and crisp almonds.
- Only the almonds are cooked, so the salad goes together fast and leaves the oven free for the main course.
Ingredients
8 ozbaby spinach, about 5 to 6 cups
1 cupmandarin orange segments, well drained
1/2 cupred onion, chopped
1/4 cupslivered almonds
1 1/2 tspgranulated sugar
1 tbsporange marmalade
2 tbspred wine vinegar
1/3 cupextra virgin olive oil
Salt, to taste
Black pepper, to taste
Instructions
1
Heat a small skillet over medium heat. Tip in the slivered almonds and sugar and stir them constantly for 5 to 7 minutes, until the sugar melts and coats the almonds evenly.
2
Tip the almonds out onto a sheet of foil and spread them in a single layer. Leave them until they have cooled completely.
3
Pile the spinach onto a large platter or into a salad bowl, then scatter the mandarin orange segments and chopped red onion on top.
4
In a small bowl, whisk the orange marmalade with the red wine vinegar. Slowly pour in the olive oil in a thin stream, whisking all the while, until the dressing comes together and looks creamy.
5
Right before it goes to the table, sprinkle the cooled almonds over the salad, drizzle on the dressing, and season with salt and black pepper.
Essential Tips
Drain the mandarins well
Let the mandarin segments drain thoroughly, and blot them on a paper towel if they look wet. Extra juice waters down the dressing and can make the spinach go limp on the platter.
Stir the almonds nonstop
Sugar can scorch quickly in a skillet, so keep the almonds moving the whole 5 to 7 minutes. Pull them off the heat as soon as the sugar has melted and coated every almond.
Cool the almonds completely
Spread the sugared almonds on foil in a single layer so they cool and harden into a crisp coating. Warm almonds would wilt the spinach and cluster together instead of staying crunchy.
Pour the oil in slowly
Add the olive oil to the marmalade and vinegar in a thin stream while you whisk. This makes the dressing emulsify so it turns creamy and coats the leaves, rather than splitting into oil and vinegar.
Dress at the last minute
Scatter the almonds and drizzle the dressing right before the salad hits the table. Dressing too early softens the spinach and takes the crunch out of the almonds.
Smart Swaps & Variations
Goat cheese or feta
Crumble a little goat cheese or feta over the top for a creamy, salty contrast with the sweet citrus. It turns the salad into a more substantial starter.
Pecan swap
Use pecans or walnuts in place of the slivered almonds and sugar them the same way in the skillet. Their richer flavor pairs well with the orange dressing.
Main-dish version
Add sliced grilled chicken or cooked shrimp on top to turn the salad into a light lunch or dinner. The marmalade dressing complements both.
What to Serve With This
- Glazed Christmas ham or roast turkey for a holiday dinner.
- Baked or roasted chicken for an easy weeknight meal.
- Creamy casseroles or stuffed acorn squash, where the bright salad balances the richness.
- Crusty bread and a bowl of soup for a light lunch.
Storage & Reheating
Storage
Store the pieces separately: keep the undressed spinach mixture in the refrigerator, the dressing in a jar, and the cooled almonds in an airtight container at room temperature. The dressed salad does not keep well, so assemble only what you plan to serve.
Reheating
This salad is served cold, so there is no reheating. If the olive oil has firmed up in the refrigerator, let the dressing jar sit out for a few minutes and shake or whisk it again before drizzling.
Expert Chef Tips
- Wash and dry the baby spinach thoroughly, preferably in a salad spinner, because damp leaves repel the dressing and leave it pooled at the bottom of the bowl.
- If your marmalade has large pieces of peel, chop them finely or whisk well before adding the oil, so the dressing pours smoothly and every bite gets the same flavor.
- Taste the dressing on a spinach leaf rather than from a spoon, since marmalade and vinegar taste much sweeter and sharper on their own than they do on the finished salad.
Equipment You’ll Need
- Small skillet for sugaring the almonds
- Sheet of foil for cooling the almonds in a single layer
- Large platter or salad bowl for assembling the salad
- Small bowl and whisk for the dressing
Nutritional Benefits
- Baby spinach provides folate and vitamin K, along with iron and other leafy-green nutrients.
- Mandarin oranges bring vitamin C and a naturally sweet, juicy flavor.
- Almonds and extra virgin olive oil supply healthy unsaturated fats, along with vitamin E and some protein from the nuts.
- The only added sugar comes from the sugared almonds and a spoonful of marmalade, so the salad stays light overall.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use fresh oranges instead of mandarin segments?
Yes, peel and segment fresh mandarins or oranges, and drain them well. The recipe calls for 1 cup of well-drained mandarin orange segments.
Can I make the sugared almonds ahead?
Yes, once cooled they keep in an airtight container at room temperature for a few days. Keep them away from moisture so they stay crunchy.
Can I make the dressing ahead?
Yes, whisk it together and keep it in a jar in the refrigerator. Let it come to room temperature and whisk or shake again before using, since olive oil firms up when chilled.
Why does my dressing separate?
The olive oil probably went in too fast. Pour it in a slow, thin stream while whisking, and the marmalade will help it emulsify into a creamy dressing.
What can I use in place of orange marmalade?
Apricot or peach preserves work well and are a little sweeter and less bitter. You can also whisk a bit of orange juice and honey into the vinegar and oil.
Can I use something other than almonds?
Pecans, walnuts, or pumpkin seeds can be sugared in the same way in the skillet. Toasted sunflower seeds are a good choice if you need to avoid tree nuts.
Is this salad vegan or gluten-free?
It is naturally dairy-free and gluten-free, since it contains no dairy, flour, or bread. Check the marmalade and sugar labels if you follow a strict vegan diet.
How do I keep the spinach from wilting?
Dry the leaves well, keep the salad chilled until serving, and add the dressing and almonds at the last minute. Pile the spinach on a platter instead of crowding it in a deep bowl.
The red onion is too sharp for me. What can I do?
Soak the chopped onion in cold water for about 10 minutes, then drain and pat dry. You can also use a little less onion, since the recipe uses 1/2 cup.
More Actually Good Healthy Food
🔒 From the Vault — 43,000+ premium recipes
Cook This Next