Description
Fresh and vibrant Spinach Mandarin Salad with a sweet and tangy Honey Balsamic Dressing. This light and nourishing salad combines tender baby spinach, juicy mandarin segments, crunchy toasted walnuts, plant-based feta cheese, and a beautifully balanced natural honey and balsamic vinaigrette. Perfect as a quick snack, a stunning side dish, or a versatile meal addition.
Ingredients
Scale
Salad Ingredients
- 4 cups tender baby spinach leaves, washed and dried
- 2 mandarin oranges, peeled and segmented
- 1/4 cup thinly sliced red onion
- 1/3 cup toasted walnuts
- 1/3 cup plant-based feta cheese, crumbled
Honey Balsamic Dressing
- 2 tablespoons natural honey
- 3 tablespoons natural balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Salad Base: Thoroughly wash and dry the baby spinach leaves. Place them gently into a large salad bowl as the foundation of your salad.
- Add Mandarin Segments and Onion: Peel and separate mandarin oranges into clean segments. Scatter them over the spinach. Thinly slice the red onion and add it evenly to layer the flavors.
- Toast the Walnuts: Warm a dry skillet over medium heat. Add walnuts and toast them, stirring frequently until fragrant and golden. Remove from heat and let cool.
- Prepare the Honey Balsamic Dressing: In a small bowl, whisk natural honey, natural balsamic vinegar, olive oil, and Dijon mustard together until smooth and emulsified. Season with salt and freshly ground black pepper to taste.
- Assemble and Serve: Drizzle the dressing over the combined salad ingredients. Toss gently to coat everything evenly. Finish by sprinkling the crumbled plant-based feta cheese on top and serve immediately.
Notes
- Use fresh spinach leaves for the best texture and flavor.
- Peel mandarins carefully, removing as much membrane as possible for juicier segments.
- Toast walnuts slowly over medium heat to avoid burning and preserve their aroma.
- Whisk dressing vigorously to blend honey and olive oil smoothly.
- Toss the salad just before serving to keep the spinach crisp and fresh.
- For vegan dressing, substitute natural honey with maple syrup or agave nectar (natural).
- Store leftovers in an airtight container in the refrigerator for up to two days; add dressing just before serving.
- Do not freeze the salad as spinach and mandarins are watery and lose texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spinach salad, mandarin salad, honey balsamic dressing, plant-based feta, healthy salad, gluten free, light lunch, vegan dressing option
