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When it comes to summer-worthy salads, this one takes the cake. In this easy recipe, mandarin oranges give a burst of freshness, toasted walnuts give an added crunch, while Parmesan adds a bite of sharpness. The homemade poppy seed vinaigrette ties it all together, creating a bright and fresh summer dish that is absolutely picnic-worthy. In less than 30 minutes, this easy salad could be yours—here’s everything you need to know:
What People Are Saying:
“This is great, and so easy!” - OlivePretzel
“I don't usually leave reviews on recipes, but I feel like it's a must for this one. We've made this twice, and it's just so delicious. The second time I used balsamic vinegar instead of red wine vinegar, because we were out. It's just as delicious.” - OrangeBottleOpener
I love this salad as an easy, last-minute side dish, but if you’re looking to turn this into a main, you’ve got options. Add on some grilled chicken, oven-baked salmon (or our blacked honey-glazed salmon bites if you’re feeling extra), or some roasted chickpeas. Feel like switching the toppings up? Swap out the toasted walnuts for your favorite variety, add some more sliced fruit (like strawberries or pineapple), or switch up the cheese by adding goat cheese or feta instead. This is your salad—experiment as you please!
Pro tip: You can make the dressing ahead of time, then use it on all of your favorite salads. Store it in an airtight container in the fridge for around 1 week after making.
baby spinach
arugula
(11-oz.) can mandarin oranges, drained
toasted walnuts
dried cranberries
shaved Parmesan
Pinch of flaky sea salt
red wine vinegar
orange juice
honey
poppy seeds
Dijon mustard
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
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