I always look for a fresh, bright side dish to cut through the richness of a Thanksgiving feast, and this salad is my absolute favorite. The combination of sweet mandarin oranges and crisp spinach provides such a lovely contrast to heavy mashed potatoes and savory turkey. I love how the vibrant colors make the holiday table look so much more inviting and festive for my family and friends, and it is usually the first dish to disappear.
Recipe Details
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6
- Difficulty: Easy
Nutrition Information (Per Serving)
- Calories: 185
- Protein: 3g
- Carbs: 16g
- Fat: 13g
Why You’ll Love This Salad
This salad is a total lifesaver during the busy holiday season because it requires zero oven space. When the turkey is hogging the stove and the casseroles are filling every rack, you can whip this up on the counter in minutes. The honey balsamic dressing offers a perfect balance of tang and sweetness that complements the citrus, making it a refreshing palate cleanser between bites of heavy stuffing and gravy. Plus, the toasted almonds add a satisfying crunch that everyone at the table will appreciate.
This Salad Ingredients & Substitutions
- 6 cups fresh baby spinach, washed and dried
- 1 can (11 ounces) mandarin oranges, drained well
- 1/2 cup red onion, very thinly sliced
- 1/2 cup sliced almonds, lightly toasted
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
If you prefer a different green, baby kale or a spring mix works perfectly as a substitute for spinach. For those with nut allergies, toasted sunflower seeds or pumpkin seeds provide a similar crunch without the risk. If you find red onions too sharp, you can soak the slices in cold water for ten minutes to mellow the flavor, or simply use chopped chives for a milder onion note.
Step-by-Step Instructions to Make This Salad
Step 1: Prepare the Base
Place your fresh baby spinach into a large serving bowl. Ensure the spinach is completely dry so the dressing clings to the leaves rather than pooling at the bottom. Add the thinly sliced red onions and the dried cranberries to the greens, tossing them lightly to distribute the ingredients evenly.
Step 2: Prepare the Mandarin Oranges
Open the canned mandarin oranges and drain them thoroughly in a colander. It is important to remove as much of the syrup or juice as possible to prevent the salad from becoming soggy. Once drained, gently scatter the orange segments over the top of the spinach mixture.
Step 3: Toast the Almonds
Place the sliced almonds in a small dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and turn a light golden brown. Remove them from the heat immediately to prevent burning, and set them aside to cool slightly before adding them to the salad.
Step 4: Whisk the Honey Balsamic Dressing
In a small jar or glass bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the ingredients are fully emulsified and the dressing is smooth. You can also shake the ingredients together in a sealed mason jar for an easy, mess-free mixing method.
Step 5: Dress and Serve
Just before you are ready to serve your Thanksgiving meal, drizzle the dressing over the salad. Use large tongs to gently toss the leaves until everything is lightly coated. Sprinkle the toasted almonds over the top as the final touch to maintain their crunch, then serve immediately while the greens are crisp.
Tips for Success
To ensure the best results, always dress the salad at the very last minute. Spinach is delicate and will wilt quickly once it comes into contact with the acidity of the balsamic vinegar. If you are prepping ahead, keep the oranges and onions in separate containers and store the toasted almonds at room temperature to keep them crunchy. Another great tip is to use a mandoline for the red onions to get those paper-thin slices that blend seamlessly into every bite.
Variations of This Salad
You can easily customize this recipe to suit your preferences or what you have in your pantry. Adding some crumbled feta or goat cheese adds a creamy, salty element that pairs beautifully with the sweet oranges. For a more substantial meal, you can top the salad with sliced turkey breast or grilled chicken. If you want a more autumnal feel, try replacing the mandarin oranges with sliced pears or apples and swapping the almonds for candied pecans.
Serving Suggestions: What to Pair with This Salad
This salad is designed to be the ultimate sidekick to a traditional Thanksgiving turkey dinner. It pairs exceptionally well with herb-roasted meats, savory cornbread stuffing, and creamy mashed potatoes. Because of its light and fruity profile, it also complements roasted root vegetables like carrots and parsnips. If you are serving a smaller gathering, it works wonderfully alongside a hearty bowl of butternut squash soup.
Storage & Reheating Instructions
This salad is best enjoyed fresh, as the spinach will lose its texture after being dressed. However, you can store the undressed components separately in the refrigerator for up to two days. The dressing itself can be made up to a week in advance and kept in an airtight container in the fridge. If the oil in the dressing solidifies, simply let it sit at room temperature for a few minutes and give it a good shake before using. This dish does not require reheating and should always be served cold.
Memories Made Around the Table
I remember the first time I brought this salad to our family Thanksgiving, feeling a bit nervous that it was too simple compared to the elaborate casseroles on the table. My grandmother, who was usually loyal to her traditional recipes, took one bite and immediately asked for the dressing recipe. It has since become a staple at our holiday gatherings, and seeing that bright pop of orange on the table always reminds me of the laughter and warmth of those shared family meals. It is a reminder that sometimes the simplest additions bring the most joy to a festive spread.
FAQs
Can I use fresh mandarin oranges instead of canned?
Yes, fresh mandarin oranges or clementines work beautifully in this recipe. Just be sure to peel them carefully and remove as much of the white pith as possible to keep the salad looking clean and tasting sweet. Fresh fruit offers a slightly firmer texture than canned versions.
Is there a substitute for honey in the dressing?
If you do not have honey on hand, maple syrup is an excellent alternative. It provides a similar level of sweetness and a lovely depth of flavor that fits perfectly with a Thanksgiving or autumn-themed menu.
How can I make the almonds even crunchier?
Toasting them is the best way to enhance their crunch, but you can also glaze them slightly. Toss the almonds in a pan with a teaspoon of sugar and a pinch of salt until the sugar melts and coats them, then let them cool on parchment paper before adding them to the salad.
Can I add other fruits to this salad?
Absolutely. Sliced strawberries or fresh blueberries can be added alongside the mandarin oranges for more color and flavor variety. Pomegranate seeds are also a fantastic addition, especially during the holiday season, as they add a festive sparkle and a tart pop.
What if I want a thicker dressing?
If you prefer a thicker, creamier consistency, you can add an extra teaspoon of Dijon mustard to the dressing. The mustard acts as an emulsifier and will help the oil and vinegar stay together in a thicker, more velvety sauce that coats the leaves more heavily.
Final Thoughts
Adding this fresh spinach and mandarin salad to your Thanksgiving menu is a wonderful way to bring balance and color to your holiday feast. It is quick, easy, and universally loved by guests of all ages. I hope this simple yet elegant dish becomes as much of a tradition in your home as it has in mine. Enjoy the bright flavors and the wonderful memories created around your holiday table this year.
Spinach Mandarin Salad with Honey Balsamic Dressing
- Total Time: 15 minutes
Ingredients
- 6 cups fresh baby spinach, washed and dried
- 1 can (11 ounces) mandarin oranges, drained well
- 1/2 cup red onion, very thinly sliced
- 1/2 cup sliced almonds, lightly toasted
- 1/3 cup dried cranberries or pomegranate seeds
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place your fresh baby spinach into a large serving bowl. Ensure the spinach is completely dry so the dressing clings to the leaves rather than pooling at the bottom. Add the thinly sliced red onions and the dried cranberries to the greens, tossing them lightly to distribute the ingredients evenly.
- Open the canned mandarin oranges and drain them thoroughly in a colander. It is important to remove as much of the syrup or juice as possible to prevent the salad from becoming soggy. Once drained, gently scatter the orange segments over the top of the spinach mixture.
- Place the sliced almonds in a small dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and turn a light golden brown. Remove them from the heat immediately to prevent burning, and set them aside to cool slightly before adding them to the salad.
- In a small jar or glass bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the ingredients are fully emulsified and the dressing is smooth. You can also shake the ingredients together in a sealed mason jar for an easy, mess-free mixing method.
- Just before you are ready to serve your Thanksgiving meal, drizzle the dressing over the salad. Use large tongs to gently toss the leaves until everything is lightly coated. Sprinkle the toasted almonds over the top as the final touch to maintain their crunch, then serve immediately while the greens are crisp.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegetarian