Mandarin Orange Salad Recipe

5 from 4 votes

Recipe from Two Peas and Their Pod

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.

Prep Time15

Cook Time2

Total Time17

Course: Salad

Cuisine: American

Keyword: lettuce, orange, pistachio

Servings:

Calories: 323kcal

Ingredients

For the candied pistachios:

1 cup pistachios
3 tablespoons granulated sugar
1 tablespoon honey
Pinch of flaky sea salt

For the dressing:

1/4 cup olive oil
2 tablespoons mandarin orange juice
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1 clove garlic, minced
Kosher salt and black pepper, to taste

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

Instructions

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.

Notes

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.

Nutrition