Description
A refreshing spinach salad with sweet mandarins and a honey balsamic dressing.
Ingredients
Scale
- 10 oz baby spinach
- 1 can mandarin oranges (about 15 oz), drained or 4 fresh mandarins, peeled and sectioned
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese crumbles
- ½ cup sliced almonds
- ½ cup dried cranberries
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1–2 Tbsp honey (to taste)
- 2 tsp Dijon mustard
- Sea salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 4–6 minutes, until lightly golden and fragrant. Set aside to cool.
- In a large bowl, combine spinach, mandarins, red onion, goat cheese, toasted almonds, and dried cranberries.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth. If the dressing is too thick, whisk in a small amount of water to thin.
- Add desired amount of dressing to the salad and toss just before serving. Enjoy!
Notes
- For best texture, wait to add dressing until right before serving. If prepping ahead, dress the salad 15–20 minutes before serving or serve dressing on the side.
- Baby spinach stems are completely edible, but you may remove them if preferred.
- Store undressed salad for up to 3–4 days in the refrigerator. Best within the first 2 days. Refresh with extra dressing if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Mixing and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 18 g
- Sodium: 132 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 9 mg
Keywords: Spinach Mandarin Salad, Honey Balsamic Dressing, Healthy Salad