Mandarin Orange Salad with Poppy Seed Vinaigrette

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.

Course Recipes

Cuisine American

Keyword avocado, mandarin, poppy seed, salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 580

Author Laurie McNamara

Ingredients

FOR THE CANDIED ALMONDS:

1/2 cup sliced almonds
3 tablespoons sugar

FOR THE VINAIGRETTE:

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon poppy seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1 pinch cayenne

FOR THE SALAD:

5 ounces mixed greens I used an power mix of organic baby spinach, baby kale, chard and mizuna
4 clementines peeled and tossed with a little olive oil
2 avocados halved and sliced
1/4 cup red onion sliced vertically
1/3 cup pomegranate seeds

US Customary - Metric

Instructions

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.

Nutrition