2(11-ounce) cansmandarin oranges, drained and oranges patted dry (see note)
½ to 1cupcrumbled feta cheese (see note)
½ to 1cuppomegranate arils (can sub dried cranberries or cherries)
½ to 1cupcandied pecans or walnuts (see note)
Dressing:
¼cupwhite balsamic vinegar, white wine vinegar or red wine vinegar (see note)
¼cupolive oil
2tablespoonspure maple syrup (or honey)
1tablespoondijon mustard
¼teaspoonsalt
Instructions
Lightly toss all the salad ingredients together in a bowl (make sure the mandarin oranges are dried well).
Whisk or blend the salad dressing ingredients together until well-combined.
Drizzle the salad dressing over the entire salad and toss to combine OR serve the dressing on the side for individual servings.
Notes
Mandarin Oranges: in place of the canned mandarin oranges, you can slice and segment 2-3 small fresh mandarin oranges for the salad.Feta Cheese: crumbling feta cheese from the block vs buying already crumbled feta is a game changer. It is worlds creamier and super delicious (most grocery stores carry it in the specialty cheese section). Candied Pecans: my favorite recipe to use for the candied pecans is this oven-baked recipe - it is more foolproof than skillet recipes. I omit the cinnamon and add a pinch of cayenne pepper for a sweet/spicy kick. For a skillet version, I use the one from this romaine salad recipe. The pecans can be made a couple weeks in advance and stored in a tightly covered container.Vinegar: my preference for the salad dressing is a light-colored vinegar like white balsamic or white wine vinegar (I've used a fruit-flavored white balsamic, too, with great results!). Red wine vinegar will also work.