Christmas Spinach Salad with Mandarin Oranges and Cranberries
Baby spinach forms the base of this holiday side salad, with juicy mandarin segments, chewy dried cranberries, and sliced almonds scattered across the top. An orange-honey vinaigrette brings the ingredients together without covering up their distinct textures.
The key is to keep excess moisture out of the bowl: dry the spinach, drain the canned mandarins, and add the dressing only when it’s time to eat. Serve it on the side if the salad will sit on the table for a while.
Prep time: 15 minutes | Cook time: 0 minutes | Serves: 6 as a side dish
Ingredients for Christmas Spinach Salad
For the salad
- 5 ounces baby spinach (about 5 to 6 packed cups; 140g)
- 1 (11-ounce) can mandarin orange segments, drained (about 225g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup sliced almonds (30g)
For the orange-honey vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons fresh orange juice
- 2 teaspoons honey
- 1/8 teaspoon kosher salt, or to taste
- A pinch of black pepper
How to Make Christmas Spinach Salad
- Dry the spinach: Rinse it if needed, then dry it thoroughly in a salad spinner or with clean towels. Place the leaves in a roomy serving bowl. Dressing clings better to dry leaves, and excess water can make the salad soggy.
- Drain the mandarins: Drain the segments well and gently blot them if they are especially wet. Handle them carefully so they stay intact.
- Mix the vinaigrette: Whisk the olive oil, vinegar, orange juice, honey, salt, and pepper in a small bowl, or shake them in a tightly closed jar. Keep the dressing separate from the spinach.
- Assemble the salad: Scatter the mandarins, cranberries, and almonds over the spinach. Reserve a little of each topping to sprinkle across the top, if desired.
- Dress just before serving: Shake or whisk the vinaigrette again; it may separate as it stands. Serve it on the side, or add a little at a time and toss gently until the leaves are lightly coated but still full and separate.
How to Make the Salad Ahead
Keep the dried spinach, drained mandarins, cranberries, almonds, and vinaigrette in separate covered containers. Assemble the salad shortly before serving, then add the dressing at the last moment or offer it on the side. Once dressed, the spinach will begin to wilt.
Mandarin and Dressing Options
For fresh fruit instead of canned, peel and segment about 2 to 3 mandarins, removing any seeds. Handle the segments gently; they do not need draining.
About 1/3 cup bottled balsamic vinaigrette can replace the homemade dressing. Keep it separate until serving. Other nuts or seeds can replace the sliced almonds, though almonds give this version its crisp, thin topping. For a creamier, saltier variation, add up to 1/3 cup crumbled goat cheese or feta.
How to Store Christmas Spinach Salad
Avoid storing the fully dressed salad because the leaves wilt. Keep leftover undressed components separate and assemble them when ready to serve. The vinaigrette can be refrigerated in a sealed container; shake or whisk it again before using. Do not freeze the assembled salad, as the spinach and fruit will lose their fresh texture.
Nutrition
Approximate nutrition per serving, based on 1/6 of the recipe: 160 calories, 2g protein, 9g fat, and 18g carbohydrates. Approximate nutrition per 100g: 170 calories, 2g protein, 10g fat, and 19g carbohydrates. Values vary with the ingredients used and the amount of dressing added.
Christmas Spinach Salad with Mandarin Oranges and Cranberries
Equipment
- Salad spinner or clean towels
- Serving bowl
- Small bowl or jar
- Whisk
Ingredients
For the salad
- 5 ounces baby spinach (about 5 to 6 packed cups; 140 g)
- 1 (11-ounce) can mandarin orange segments, drained (about 225 g)
- 1/2 cup dried cranberries (60 g)
- 1/3 cup sliced almonds (30 g)
For the orange-honey vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons fresh orange juice
- 2 teaspoons honey
- 1/8 teaspoon kosher salt, or to taste
- A pinch of black pepper
Instructions
- Rinse the spinach if needed, then dry it thoroughly in a salad spinner or with clean towels. Place it in a roomy serving bowl.
- Drain the mandarin segments well and gently blot them if they are especially wet.
- Whisk the olive oil, vinegar, orange juice, honey, salt, and pepper in a small bowl, or shake them in a tightly closed jar. Keep the dressing separate.
- Scatter the mandarins, cranberries, and almonds over the spinach. Reserve a little of each topping for the top, if desired.
- Shake or whisk the vinaigrette again just before serving. Serve it on the side or add it gradually and toss gently until the leaves are lightly coated.
Tips
- Dry the spinach thoroughly so the salad stays crisp and the dressing clings to the leaves.
- Drain and gently blot wet mandarin segments to keep excess moisture out of the bowl.
- Add the dressing just before serving, or serve it on the side.
- Re-whisk or shake the vinaigrette before using if it has separated.
Variations
- Fresh Mandarin Salad: Replace the canned mandarins with 2 to 3 peeled, seeded, fresh mandarins.
- Balsamic Vinaigrette: Replace the homemade dressing with about 1/3 cup bottled balsamic vinaigrette.
- Cheese or Alternative Toppings: Add up to 1/3 cup crumbled goat cheese or feta, or replace the sliced almonds with other nuts or seeds.