This easy mandarin orange salad is packed with juicy mandarin oranges, peppery arugula, creamy goat cheese, and a zippy lemon vinaigrette. It's fresh, flavorful, and perfect for a quick lunch or an easy side dish.
Do salads usually feel like an afterthought for you? I'll be honest, when I'm whipping up dinner, unless the salad is the star of the show, I'll typically just do a basic romaine base topped with whatever veggies I have in the fridge. It does the job, but it becomes a little…boring.
So I've been on the hunt for more easy salads that are unique, quick to whip up, but still feel a little extra. Like something you'd ooh and ahh over at a fancy brunch spot. That, my friends, is this salad.
This mandarin orange salad recipe is fresh, bright, and bold. We've got sweet, juicy mandarin oranges (from a can, yes, really!), salty prosciutto ribbons, creamy goat cheese, and a little crunch thanks to candied walnuts. It all sits atop a bed of peppery arugula and is topped with a quick lemon vinaigrette that takes about 30 seconds to whisk together (and can be used on loads of things!).
Oh, and did I mention that this could be a main dish if you wanted? Add some sliced chicken breast to the top (or some cannellini beans if you want to keep it veggie) and a loaf of crusty bread (this rosemary parmesan bread would be perfect!), and you've upgraded from a side salad to a full meal.
This is the sort of salad that looks like you really tried (but secretly takes hardly any effort at all). Perfect for impressing dinner guests, showing up with something fabulous at a family gathering, or just jazzing up your Tuesday lunch.
Ready to get to it? Let's go!
Keep reading for helpful hints, or scroll to the end of this post for the full recipe card-print it out, save it, or pin it for later!
Key Ingredients
Here are the main players you'll need for this salad (aka the good stuff).
- Mandarin oranges. I normally prefer fresh over canned, but the texture of canned mandarin oranges just works here. They're sweet and juicy, and add the perfect citrusy bite (and a gorgeous orange pop of color!). Be sure to use a can of mandarin oranges packed in juice or water (not syrup!).
- Arugula. I love a softer leaf green here as the base of this salad, and the peppery flavor of arugula works perfectly. Feel free to swap in baby spinach or spring mix if that's more your jam (or what you have on hand).
- Goat cheese. Tangy and creamy, this mellow cheese works great with the rest of the ingredients. (Feta or blue cheese are also good options.)
- Prosciutto. This salty meat gets sliced into delicate ribbons and mixed throughout the salad. Yum.
- Candied walnuts. Really, anything crunchy works here, but I love candied walnuts nuts for their sweet/salty crunchy vibes. Sunflower seeds, pistachios, or pecans could all work well too. (Not pictured above - sorry!)
- Fennel and red onion. Fennel's fresh flavor makes anything better in my opinion, and the red onion adds a bit of bite.
- Lemon vinaigrette. I made my own here with some simple ingredients, but feel free to use a store-bought version to save some time.
Variations and Substitutions
This mandarin salad is super versatile - use what you like, or have on hand!
- Greens. As mentioned, any soft green will do. No arugula? Try baby spinach, red leaf lettuce, or a good spring mix.
- Dressing. I love how the lemon vinaigrette adds some extra citrusy notes to the salad, but a champagne vinegar or even a poppy seed dressing would go well here too. You could even try a sesame dressing to give this more of an Asian-inspired flavor.
- Cheese. You can sub the goat cheese for feta cheese, blue cheese, or even shaved parmesan.
- Toppings. Get creative here! Anything that adds some extra texture, crunch factor, or sweetness is fair game. Sub the oranges for some crunchy apples, add some dried cranberries or sunflower seeds, or try adding some herbs like mint or basil.
- Add some protein. I love adding chicken, steak, pork, shrimp, salmon, or even a hard-boiled egg to add a little more oomph to this salad. Cannellini beans or chickpeas also work well if you want to keep it vegetarian.
How To Make Mandarin Orange Salad
This simple salad comes together fast. Just 10 minutes start to finish. Here's how to make it:
- Make the dressing. Add all the ingredients for the lemon vinaigrette in a small bowl and whisk together until it's well combined. Set aside.
- Toss the greens. Add the arugula to a large salad bowl (or large mixing bowl) and drizzle it with about one-quarter of the dressing. Toss gently so the leaves are coated but not soggy.
- Add the good stuff. Layer on your mandarin orange segments, shaved fennel, red onions, prosciutto ribbons, goat cheese, and candied walnuts. Sprinkle with fennel fronds and a little lemon zest. You can toss it lightly, but it looks so pretty layered I typically serve it like this at the table, with extra dressing if needed for individual servings.
Pro tips for best results
- Pat the canned oranges dry prior to adding them to the salad so they don't water down the dressing.
- Separate your prosciutto slices. I find prosciutto a little tricky to separate cleanly. I've learned to slice the prosciutto into thin ribbons first, then gently separate them into small sections before scattering them throughout the salad for even flavor and texture.
- Toss the greens with just ¼ of the dressing. You don't want the greens to become soggy from too much dressing, and folks can always add more to their individual bowls once they receive their servings.
Make Ahead Tips For Entertaining
This salad is perfect for meal prep or parties, you just need to time your assembly well to keep it crisp and fresh. Here's what I do if I want to have this mostly done the day before. Shave the fennel, slice the red onions, and make the lemon vinaigrette up to 24 hours in advance. Then store each component separately in sealed containers in the fridge. Right before serving, I toss the greens with a little dressing, then layer on the rest of the ingredients. This way, you keep the greens crisp and the crunch factor intact. Easy!
Frequently Asked Questions
Absolutely! If you've got fresh mandarin oranges or sweet oranges on hand, they'll work just fine here.
You can, but I'd prep it a bit differently to avoid the salad becoming too soggy from the dressing. Shave the fennel, slice the onions, and make the dressing ahead of time (this can be done up to a day before), and store them all in sealed containers in the fridge. When you're ready to make the salad, just assemble everything prior to serving.
Store leftovers in an airtight container and in the fridge. (Ideally, if you think you may have leftovers, it's best to serve the salad without adding the dressing beforehand. Storing the salad undressed will allow it to keep for up to 2 days in the fridge, though the arugula may soften a bit over time.)
So glad you asked! We love adding a protein here (chicken is great, but so is steak, or even pork). If you want to keep it veggie, I like adding cannellini beans or chickpeas. A loaf of crusty bread helps round everything out.
What to serve with Mandarin Orange Salad
This salad is distinct enough to stand on its own, but the sweet citrus and peppery greens also make it a great side dish for a ton of other mains. Try pairing it with:
- Meats, like grilled chicken, steak, pork tenderloin, or salmon
- Pasta dishes for a fresh, citrusy contrast
- Quiche or frittata for a light brunch
- A crusty baguette and a glass of white wine (yes, please!)
I also love bringing this dish as a side for a holiday (it goes great alongside turkey!) or potluck event. It's always a huge hit!
If you make this Mandarin Orange salad, please let me know what you think by leaving a comment below. And don't forget to tag me with a pic on Instagram to show off your masterpiece!
Recipe
Easy Mandarin Orange Salad With Prosciutto
Ingredients
Simple Lemon Vinaigrette Dressing Ingredients
- ¼ cup lemon juice (from about 2 lemons)
- 1 teaspoon sugar (or honey)
- 2 teaspoon dijon mustard
- ¼ teaspoon salt plus more to taste
- ⅛ tsp black pepper freshly ground
- ¼ cup extra virgin olive oil
Mandarin Orange Salad Ingredients
- 5 oz baby arugula
- ½ cup shaved fennel
- ⅛ cup thinly sliced red onions
- 8 oz packaged mandarin oranges in juice or water (not syrup!)
- 4 oz prosciutto thinly sliced into ribbons
- 2 oz goat cheese crumbled
- ¼ cup candied walnuts
- fennel fronds and lemon zest for garnish
Instructions
- Add the ¼ cup fresh lemon juice, 1 teaspoon sugar, 2 teaspoon dijon mustard, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and ¼ cup extra virgin olive oil to a bowl. Whisk until well combined.
- Place the arugula in a large salad bowl. Add about one-quarter of the dressing to the arugula and toss to coat. Transfer the dressed arugula to a large serving bowl.
- Add the 8 oz mandarin oranges, ½ cup shaved fennel, prosciutto ribbons, ⅛ cup red onions, 4 oz crumbled goat cheese, and ¼ cup candied walnuts. Add fennel fronds for garnish. Use the extra salad dressing when adding to individual servings or salad bowls.
Notes
- Pat the orange slices dry before adding to the salad so that you don't water down the greens/dressing.
- Start by adding just ¼ of the dressing. You don't want your salad to be too soggy and you can always add more if you need to, or it can be added to individual bowls.
- If making ahead, prepare all the ingredients but store in separate containers in the fridge until ready to serve. Then toss the arugula with the dressing and top with the remaining salad ingredients.
- Use store-bought dressing to make this easier - any light vinaigrette will work, as will poppy seed, and even sesame dressing.
Sarah says
This is a favorite at our house and it looks beautiful on a holiday table! Give it a try!