When I asked my mom for her famous spinach salad with mandarin oranges, she sent back a photo of her stained recipe card. The decades of use prove this one's a keeper. Sweet mandarins, crunchy almonds, fresh spinach, and a tangy homemade vinaigrette for a quick, balanced side dish that works for everything from weeknight dinners to holiday spreads.
Why It's More Than Just a Spinach Salad
No joke, this one's been rode hard and put away wet (literally) and for good reason. I think you'll love it, too, because:
Nutritionally Balanced. Protein from almonds, healthy fats from olive oil, fiber from greens, and just enough natural sweetness from mandarins. Plus no blood sugar spike as youโll see in the data below, just sustained energy.
No chopping, no cooking, no fuss. Toast the nuts if you want (worth it), whisk the dressing, toss, and serve. Ten minutes, tops!
Dress it up or down. Weeknight dinners, potlucks, holiday spreads, meal prep lunches, itโs an anytime salad and appropriate year round.
Customize it! Swap the greens, switch up the nuts, add cranberries or feta, toss in grilled chicken. The base is solid, the variations are endless.
It's been tested. For over 20 years in my kitchen, and 40+ years in my mom's. If a recipe survives that kind of rotation, you know it delivers.
Turn It Into a Main Dish
Add grilled chicken, salmon (try my Miso Salmon Bites), rotisserie chicken, hard-boiled eggs, or crispy tofu to make this an entree salad.
Variations & Substitutions
The beauty of this mandarin orange salad is how flexible it is. Swap what you have, skip what you don't, and make it yours.
Switch Up the Greens
Baby spinach is classic, but arugula adds peppery bite, mixed greens bring complexity, and butter lettuce keeps things delicate.
Nut & Seed Options
Sliced almonds are the original, but candied pecans make it holiday-ready, pistachios add color and sweetness, and sunflower seeds work for nut-free needs. Poppy seeds are also a fun addition to the dressing.
Vinegar Options
Mom used white vinegar for its clean, sharp bite, but I usually reach for rice wine vinegar or white wine vinegar since they're a little milder and sweeter. Red wine vinegar or apple cider vinegar work too if you want bolder, tangier flavor. Honestly, use what you haveโthey all work.
Sweetener Swap
Mom's original recipe called for sugar, but I use honey instead. It has a lower glycemic impact (gentler on blood sugar), plus it acts as a natural emulsifier to help the dressing stay blended. You can also use maple syrup or stick with sugar if that's what you prefer
Add More Texture & Flavor
Toss in dried cranberries or pomegranate seeds for tart contrast, crumble in feta or goat cheese for creamy saltiness, or add sliced strawberries when they're in season. Fresh herbs like basil or mint also work beautifully here.
Fresh vs. Canned Mandarins
Canned (what mom used): Consistent, year-round, no prep. Drain well and look for ones in juice, not syrup to keep the glycemic load in check.
Fresh (peak NovโApril): Awesome flavor and texture when in season. You'll need 3โ4 mandarins, peeled and segmented.
How to Make Mandarin Orange Salad
Make the Dressing
In a jar or small bowl, combine ยผ cup oil, 2 Tbs honey, 2 Tbs vinegar, ยฝ teaspoon salt, a dash of black pepper, and a dash of hot sauce. Whisk to combine. The dressing will separate as it sitsโjust shake or whisk again right before serving.
Toast the Almonds
Heat a dry skillet over medium-high heat. Add ยผ cup sliced almonds and shake the pan in circular motions to toast evenly, 3โ4 minutes. Watch closely so they don't burn. Once golden and fragrant, transfer to a plate to cool.
Assemble the Salad
In a large bowl, combine 16 oz fresh spinach, drained mandarin oranges, and toasted almonds. Add dressing to taste and toss to coat the spinach evenly. Serve immediately.
Top Tips for the Best Spinach Salad
Toast your almonds. Even 3โ4 minutes in a dry skillet makes them fragrant and golden. A step thatโs well worth it!
Use quality olive oil. You'll taste it in the dressing. A fruity, peppery extra virgin olive oil (I love Kosterina) adds richness and supports heart health with its polyphenols. Or opt for flavor-free avocado oil and let the other flavors shine.
Don't skip the hot sauce. Just a dash in the dressing adds depth without heat. It wakes up the other flavors instead of competing with them.
Dress right before serving. Spinach wilts fast once dressed. Toss everything together at the last minute, or serve the dressing on the side and let everyone add their own.
Make the dressing ahead. Whisk it up to a week in advance and store it in the fridge. Shake or whisk again before using since oil and vinegar will separate.
Joanie's Balanced Bites
I tested this spinach salad on my continuous glucose monitor and it's a stable energy champ! You can see in the graph below that I ate it around 12:30pm (where the fork and spoon icon is) and that my blood sugar rose to 98 mg/DL by 1pm and came back down to baseline. The added little bump was from enjoying a slice of my homemade sourdough foccaccia after the salad and still energy was stable!
Why it works: The combination of protein and healthy fats from almonds, fiber from spinach, and the olive oil dressing naturally slows digestion and cushions the natural sugars contained in the honey and mandarins.
Of course, adding protein will add more satiety and I love adding avocado for an extra boost of fiber and creaminess.
Browse โก๏ธ Blood Sugar-Friendly Recipes
Mandarin Orange Salad Recipe
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Salad
- Cuisine: American
Description
Spinach salad with sweet mandarin oranges, crunchy almonds and a tangy bite from a quick homemade vinaigrette that comes together in minutes.
Ingredients
Dressing Ingredients
- ยผ cup oil (avocado or extra virgin olive oil)
- 2 Tbs honey
- 2 Tbs white vinegar
- ยฝ tsp salt
- dash ground black pepper
- dash hot sauce *optional
Salad Ingredients
- ยผ cup sliced toasted almonds
- 1 15 oz can mandarin oranges, canned in juice, drained
- 8-10 cups fresh baby spinach (about 16 oz)
Instructions
- Make the Dressing: In a jar or small bowl, combine ยผ cup oil, 2 Tbs honey, 2 Tbs vinegar, ยฝ teaspoon salt, a dash of black pepper, and a dash of hot sauce. Whisk to combine. The dressing will separate as it sits. Just shake or whisk again right before serving.
- Toast the Almonds: Heat a dry skillet over medium-high heat. Add ยผ cup sliced almonds and shake the pan in circular motions to toast evenly, 3โ4 minutes. Watch closely so they don't burn. Once golden and fragrant, transfer to a plate to cool.
- Assemble the Salad: In a large bowl, combine 16 oz fresh spinach, drained mandarin oranges, and toasted almonds. Add dressing to taste and toss to coat the spinach evenly. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 10.2 g
- Sodium: 270.8 mg
- Fat: 12.8 g
- Carbohydrates: 15.2 g
- Fiber: 3.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg
More of My Family's Favorites
Frequently Asked Questions
Yes! Fresh mandarins are fantastic when they're in season (November through April). You'll need about 3โ4 mandarins, peeled and segmented. They have better texture and brighter flavor than canned, but canned mandarins work year-round and require zero prep, which is why mom always used them. Both are great; use what you have.
Dress it right before serving. Once the vinaigrette hits the spinach, it starts to wilt. If you're making this for a potluck or serving it to guests, keep the dressing on the side and toss everything together at the last minute. For meal prep, store components separately and assemble when you're ready to eat.
You can prep all the components ahead. Make the dressing up to a week in advance, toast the almonds, wash and dry the greens, drain the mandarins, but don't toss the salad until you're ready to serve. Store everything separately and it'll stay fresh for days.
Heat a dry skillet over medium-high heat, add the sliced almonds, and shake the pan constantly so they toast evenly. It takes 3โ4 minutes. Watch them closely because they go from golden to burnt fast. Once they're fragrant and lightly browned, transfer them to a plate to cool. Toasting makes a huge difference in flavor.
Up to a week in an airtight container. The oil and vinegar will separate (that's normal), so just shake or whisk it again before using. I usually make a double batch so I have dressing ready for salads all week.
Yes! Swap the almonds for sunflower seeds or pepitas (pumpkin seeds). You'll still get the crunch and a little protein without the nuts.
The Happy Whisk (Ivy) says
I love the groupings of pictures when doing food blogs like this. I haven't done it yet with a recipe but it's really effective. I needed a recipe from Hubby's Gram (who long since passed), and Tim (hubby), his mom texted me. It's so great to see the stains and the use.
Back before I meet Tim, I never wanted my cookery books to get messy and since meeting him, my entire outlook changed. Now, a worn book, is a happy book. A few stains and splashes, just adds to it's charm.
Happy Cooking and Happy Shooting!
Joanie Simon says
Absolutely! I agree <3 Thanks for stopping by and saying 'hi'!
Janice says
Many thanks. This is the recipe I remember. Simple ingredients.