The Best Strawberry Mandarin Orange Salad with Candied Almonds for Any Occasion

Transform your ordinary side dish into a vibrant centerpiece with this stunning Strawberry Mandarin Orange Salad featuring perfectly crunchy candied almonds. This salad balances sweet berries, tangy citrus, and a light, bright dressing that everyone will adore. It’s the perfect refreshing addition to spring brunches, summer barbecues, or as a light weeknight meal.

Why You Will Love This Recipe

This Strawberry Mandarin Orange Salad with Candied Almonds is a feast for the eyes and the palate. The combination of textures—soft strawberries, juicy mandarin oranges, crisp lettuce, and those addictive candied almonds—makes every bite exciting. It’s incredibly easy to assemble, utilizing fresh, accessible ingredients, and the homemade poppy seed dressing ties all the bright flavors together harmoniously. Plus, it looks elegant enough for a holiday table but simple enough for a Tuesday dinner.

Ingredients

• 1 head romaine lettuce, chopped (or mixed greens)
• 1 pound fresh strawberries, hulled and sliced
• 2 (11-ounce) cans mandarin oranges, drained well
• 1/2 cup slivered or sliced almonds
• 1 tablespoon granulated sugar (for candying almonds)
• 1 tablespoon butter (for candying almonds)
• 1/4 cup vegetable oil or light olive oil (for dressing)
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• 2 tablespoons granulated sugar or honey (for dressing)
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the candied almonds: In a small non-stick skillet over medium heat, melt the butter. Add the slivered almonds and 1 tablespoon of sugar. Stir constantly for 3 to 5 minutes until the sugar melts and coats the nuts lightly, turning golden brown. Watch carefully to avoid burning. Spread the candied almonds onto a piece of parchment paper to cool completely. They will crisp up as they cool.
2. Prepare the dressing: In a small jar or bowl, whisk together the vegetable oil, apple cider vinegar, Dijon mustard, 2 tablespoons of sugar (or honey), and poppy seeds. Season generously with salt and pepper. Shake or whisk until well emulsified. Set aside.
3. Assemble the salad base: In a large salad bowl, combine the chopped lettuce, sliced strawberries, and drained mandarin oranges.
4. Dress and toss: Just before serving, pour about half to two-thirds of the dressing over the salad mixture. Gently toss everything together until the greens and fruit are lightly coated. Add more dressing if needed, but avoid over-dressing.
5. Garnish and serve: Sprinkle the cooled candied almonds over the top of the salad. Serve immediately to ensure the almonds retain their crunch.

Expert Tips / Pro Tips

To ensure the crunch factor remains high in your Strawberry Mandarin Orange Salad, always dress the greens immediately before serving. Soggy salad is the enemy of a great salad experience!

Draining the mandarin oranges thoroughly is essential. Excess liquid will water down your beautiful poppy seed dressing. Patting them lightly with a paper towel after draining can help immensely.

If you prefer a nuttier flavor for your topping, substitute pecans or walnuts for the almonds when candying.

Make the poppy seed dressing ahead of time and store it in the refrigerator. Since it contains oil, let it sit at room temperature for about 15 minutes and whisk vigorously before using.

Variations & Substitutions

For added complexity, consider adding 1/4 cup of thinly sliced red onion or finely chopped celery to the mix for an extra layer of texture and tang.

Cheese is a wonderful addition; crumbled feta or small cubes of fresh mozzarella pair exceptionally well with the sweetness of the strawberries and oranges.

For a heartier salad, incorporate grilled chicken breast, shrimp, or even chickpeas.

If you don’t have apple cider vinegar, white wine vinegar can be substituted in the dressing, though it will be slightly less sweet.

Serving Suggestions

This vibrant fresh salad is an excellent accompaniment to grilled main courses, such as lemon herb chicken, simple grilled salmon, or pork tenderloin. It also shines as a lighter side dish for Easter, Mother’s Day brunch, or any spring gathering. Because of its sweetness, it can also function as a light, refreshing dessert salad.

Storage, Freezing & Reheating

This dish is best eaten fresh. The longevity of this salad is dictated by the lettuce quality. Once assembled and dressed, leftovers should be consumed within 24 hours, although the texture will degrade significantly.

For best results, store the components separately: keep the chopped lettuce, strawberries, and oranges chilled in airtight containers. Store the candied almonds in a separate, completely airtight container at room temperature. Do not freeze any component of this salad.

Nutrition Information

Note: Nutrition facts are estimates and will vary significantly based on exact ingredient quantities, dressing usage, and added fats.

FAQ

Can I make this salad ahead of time?

You can prepare all the components—chop the lettuce, slice the strawberries, make the dressing, and candy the almonds—up to a day ahead. Keep everything separate and chilled. Assemble and dress only right before serving to maintain the crispness of the lettuce and the crunch of the almonds.

What type of lettuce works best for this salad?

Crisp lettuces work best because they hold up well to the dressing and contrast nicely with the soft fruit. Romaine, butter lettuce, or a spring mix containing radicchio or baby spinach are excellent choices. Avoid very delicate greens like loose leaf lettuce which wilt too quickly.

How do I keep the candied almonds from getting sticky?

Ensure the almonds cool completely on parchment paper before storing them. Once cooled, store them in an airtight container away from humidity. Humidity is the main culprit for dissolving the sugar coating.

Strawberry Mandarin Orange Salad with Candied Almonds

A bright and refreshing salad featuring sweet strawberries, vibrant mandarin oranges, and crunchy, homemade candied almonds, tossed in a light poppy seed dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

For the Candied Almonds

• 1 cup Sliced Almonds
• 2 tablespoons Granulated Sugar
• 1 tablespoon Water
• Pinch Salt

For the Salad

• 5 ounces Mixed Spring Greens Or baby spinach
• 1 pint Fresh Strawberries Hulled and sliced
• 15 ounces Mandarin Oranges Drained well
• 1/4 cup Red Onion Thinly sliced

For the Poppy Seed Dressing

• 1/4 cup Olive Oil
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Honey or Maple Syrup
• 1 teaspoon Poppy Seeds
• 1/4 teaspoon Dijon Mustard
• To taste Salt and Pepper

Method

 

Instructions

1. Prepare the Candied Almonds: In a small, non-stick skillet over medium heat, combine the almonds, sugar, water, and salt.
2. Stir constantly until the water evaporates and the sugar begins to crystallize around the nuts, about 5-7 minutes. Immediately spread the candied almonds onto a piece of parchment paper to cool completely. They will crisp up as they cool.
3. Prepare the Dressing: In a small jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey/maple syrup, poppy seeds, Dijon mustard, salt, and pepper. Shake vigorously until emulsified.
4. Assemble the Salad Base: In a large bowl, gently combine the mixed spring greens, sliced strawberries, drained mandarin oranges, and thinly sliced red onion.
5. Dress and Serve: Drizzle about half of the dressing over the salad mixture and toss gently to coat. Divide among serving plates.
6. Garnish generously with the cooled candied almonds just before serving to maintain maximum crunch.

Notes

For an added layer of flavor, substitute half of the olive oil in the dressing with orange juice. This salad is best assembled right before serving to prevent the greens from wilting. Feel free to add crumbled feta or goat cheese.