Dessert

Mandarin Orange Salad with Walnuts, Cranberries, and Parmesan Recipe

ByMariam Harutyunyan June 25, 2026June 25, 2026

Introduction

This Mandarin Orange Salad is a vibrant and refreshing mix of tender greens, sweet citrus, and crunchy walnuts. Perfect for a light lunch or as a colorful side, it combines bright flavors with a tangy, poppy seed dressing that ties everything together beautifully.

A fresh salad served in a white bowl showing a colorful mix of layers: the base is full of bright green spinach leaves, topped with shiny orange mandarin slices spread evenly around. Mixed in are rough chunks of light brown walnuts and dark red dried cranberries scattered throughout. Thin, off-white shavings of cheese are placed over the salad, with small crystals of coarse salt sprinkled on top. The entire bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups baby spinach
3 cups arugula

1 (11-oz.) can mandarin oranges, drained
1 cup toasted walnuts

3/4 cup dried cranberries
1/2 cup shaved Parmesan

Pinch of flaky sea salt
2 tablespoons red wine vinegar
1 tablespoon orange juice

1 tablespoon honey
2 teaspoons poppy seeds
1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: In a large bowl, toss together the baby spinach, arugula, mandarin oranges, toasted walnuts, and dried cranberries until evenly combined.
Step 2: In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking constantly until the dressing is well emulsified. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Pour the dressing over the salad and toss gently to coat all the ingredients. Top with shaved Parmesan and a pinch of flaky sea salt before serving.

Tips & Variations

For extra crunch, substitute toasted pecans or almonds for the walnuts.
Add sliced avocado for a creamy texture and additional nutrients.
If you prefer a sweeter dressing, increase the honey by 1 teaspoon.

Use fresh orange segments in place of canned mandarins for a juicier salad.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 to 2 days to keep the greens crisp. If refrigerated together, the greens may wilt. Re-toss the salad with fresh dressing if needed before serving.

How to Serve

A white bowl filled with fresh spinach leaves as the base layer, dark green with a smooth and slightly shiny texture. On top, bright orange mandarin segments are scattered evenly, adding a juicy contrast. There are also small clusters of deep red dried cranberries distributed throughout. Rough chunks of light brown walnuts are placed among the fruits and greens. Thin, wide, off-white cheese shavings are spread generously over the salad, with a few flakes of coarse salt and black pepper visible on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad ingredients and dressing separately ahead of time. Keep the dressing refrigerated and combine just before serving to maintain freshness and texture.