This mandarin salad with honey poppy seed dressing is all kinds of amazing! A power mix of greens (baby spinach, baby kale, chard and mizuna) mixed with mandarin oranges, slivers of red onion, tart pomegranate seeds, avocados and candied almonds. Tossed with an easy honey poppy seed vinaigrette.
Keyword avocado, mandarin, poppy seed, salad
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
Author Laurie McNamara
FOR THE CANDIED ALMONDS:
FOR THE VINAIGRETTE:
2tablespoonsred wine vinegar
1/4teaspoonfreshly ground black pepper
FOR THE SALAD:
5ouncesmixed greensI used an power mix of organic baby spinach, baby kale, chard and mizuna
4clementinespeeled and tossed with a little olive oil
2avocadoshalved and sliced
1/4cupred onionsliced vertically
MAKE THE CANDIED ALMONDS:
In a 10-inch skillet, add the sliced almonds and sugar. Toss and heat on medium. Until the sugar melts then caramelizes and the almonds are lightly golden. About 5-8 minutes.
MAKE THE VINAIGRETTE:
In a small jar combine the olive oil, red wine vinegar, honey, poppy seeds kosher salt, black pepper, onion powder, garlic powder, mustard and cayenne. Whisk or shake to combine.
MAKE THE SALAD:
In a large bowl toss the salad greens and onion with 1 tablespoon of the vinaigrette.
Plate up the salad and top with clementine segments, pomegranate seeds, candied almonds and nestle the avocados along the side before drizzling with a little more of the honey poppy seed vinaigrette. Season with a little kosher salt to cut the sweetness before serving.