Mandarin Orange Salad {Citrus Dressing}

Fresh, Bright, & Full of Flavor!

I love a GOOD salad with lots of flavors and textures and this Mandarin Orange Salad checks all of the boxes and then some!

This salad is like a burst of sunshine in every bite. Tender butter lettuce is topped with juicy mandarin oranges, smooth avocado slices, creamy feta cheese, and candied pistachios. Yes, candied pistachios! Sweet, crunchy, and slightly salty, they add a pop of texture that takes this salad to the next level. I also like to add fresh mint for a cool and refreshing note.

Now, let’s talk about the citrus poppy seed dressing. It’s sweet, tangy, and has just the right amount of zing. It’s easy to whisk up and brings out the best flavors in the salad.

This fresh and simple salad is pretty to serve and the vibrant flavors will have you savoring every single bite.

I highly recommend using fresh mandarin oranges (Cuties or Halos) instead of canned oranges. They are easy to peel and are SO juicy! Kids love them too!

This salad is very versatile. You can add grilled chicken, salmon, shrimp, or even swap out the feta for goat cheese or Parmesan. If you don’t have butter lettuce, try romaine, spring mix, or arugula.

How to Make Mandarin Orange Salad

If you’ve never candied pistachios before, don’t worry, they are easy to make and totally worth the effort. Just toss the nuts in a bit of granulated sugar, honey, and a pinch of salt, heat them up in a skillet until the sugar dissolves and they are coated well.

Spread the sugary (and sticky) pistachios out on a piece of parchment paper in an even layer. The coating will harden as the nuts cool. Go ahead, sample a few, but be careful because they are very addicting! You need to make sure you save some for the salad:)

The dressing only takes a few minutes to make. You can whisk all of the ingredients together in a small bowl or shake it up in jar! And bonus, you can make the dressing in advance, it will keep in the fridge for up to 1 week.

To assemble the salad, top the butter lettuce with mandarin orange segments, candied pistachios, sliced avocado, crumbled feta, a little green onion and fresh mint.

During the holidays, I sometimes add pomegranate or dried cranberries to give the salad a festive pop! Other herbs like dill, chives, and basil are also good additons.

Drizzle with the citrus poppy seed dressing and toss until well coated.

Voilà! You have yourself a GORGEOUS and delicious salad! It’s perfect for a light lunch, a side dish at dinner, or even a crowd-pleasing addition to your next dinner party. Enjoy!

Salads

Mandarin Orange Salad Recipe

This salad has everything: bright, zesty flavors, creamy textures, and a satisfying crunch thanks to the sweet candied pistachios. It’s a feel-good salad that’s easy to make, yet it feels fancy enough for any special occasion.

For the candied pistachios:

For the salad:

• 2 to 3 heads butter lettuce, roughly chopped
• 2 cups mandarin orange slices, from about 4-5 mandarin oranges
• 2 green onions, sliced
• 1 large avocado, sliced
• 1/3 cup feta cheese
• 2 tablespoons chopped mint

• First make the candied pistachios. In a medium skillet over medium heat, add the sugar and honey. Let cook until sugar is dissolved. Add the pistachios and a pinch of flaky sea salt, stirring to combine. Turn the heat to medium high and cook for 1 to 2 minutes, stirring constantly until the sugar mixture evenly coats the pistachios. Transfer the pistachios to a piece of parchment paper and spread in an even layer. The coating will be sticky but will harden as the nuts cool. Let cool completely.

• In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon, poppy seeds, garlic, salt, and pepper.

• To assemble the salad, place the lettuce in a large bowl or on a platter. Top with orange slices, green onions, avocado, feta cheese, mint, and candied pistachios.

• Drizzle with dressing and toss until well coated. Serve immediately.

For best results, Use fresh mandarins, but canned mandarins will work in a pinch. 
How to store, once the salad is assembled and dressed, it is best eaten the same day.
Make the candied pistachios and dressing ahead of time. Store the pistachios in an airtight container on the counter for up to 1 week. Keep the dressing in the fridge in a jar or container for up to 1 week. Whisk well before using. 
For extra protein, add chicken, salmon, shrimp, or even chickpeas or hard-boiled eggs. 

Calories: 323kcal, Carbohydrates: 29g, Protein: 8g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 7mg, Sodium: 354mg, Potassium: 642mg, Fiber: 6g, Sugar: 21g, Vitamin A: 2452IU, Vitamin C: 27mg, Calcium: 122mg, Iron: 2mg

Keywords lettuce, orange, pistachio

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