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A fresh strawberry mandarin orange salad with candied almonds is the perfect summer side dish! Sweet strawberries, mandarin oranges, crunchy candied almonds, and a light homemade dressing.
This is the salad that my Grandma brought to every family gathering. It was known as “Grandma Faye’s Salad” and we all loved it. She has since passed on but every time I make it, I always think about her and how much she loved to cook and inspired me to love being in the kitchen!
The beauty of this salad is that it is quite simple. Everything can be made ahead of time and it doesn’t have a million ingredients. I love the simplicity of fresh strawberries, mandarin oranges, and candied almonds all tossed in a sweet and tangy dressing.
Why You Will Love This Recipe:
- Fresh Flavors! – Juicy strawberries, sweet mandarin oranges, and crunchy candied almonds make every bite super flavorful.
- Quick & Easy – Comes together in just 15 minutes, making it perfect for busy weeknights or in a pinch when you need to bring a delicious fresh side dish.
- Easiest Side Dish – Great for BBQs, holidays, brunches, or paired with grilled chicken or salmon for a complete meal.
Ingredients:
- Romaine Lettuce – A fresh green leafy base that pairs perfectly with sweet fruit and crunchy nuts. May add iceberg lettuce as well for extra crisp lettuce.
- Strawberries – Adds juicy sweetness and color.
- Mandarin Oranges – A tangy, refreshing contrast to the strawberries.
- Green Onions — Thinly slice and throw into the salad for extra flavor.
- Candied Almonds – Brings a sweet, crunchy texture that elevates the salad.
- Homemade Poppyseed Dressing
- Optional — Celery
I also love to use my homemade honey mustard dressing on this salad!
How to make the best Strawberry Mandarin Almond Salad:
- Make the Candied Almonds. See instructions below.
- Make the Homemade Dressing. In a small bowl or jar, whisk together the oil, vinegar, sugar, parsley, salt, and pepper. Add in 1 teaspoon of dijon mustard for more tangy flavor. Whisk until the sugar is mostly dissolved and the mixture looks smooth. Taste and adjust: add a bit more vinegar for tang, or a pinch more sugar if you prefer it sweeter.
- Prepare the Salad. Wash and dry the lettuce thoroughly — excess water will make your salad soggy. Use a salad spinner if possible, then wrap the leaves in a clean kitchen towel or paper towels until you’re ready to assemble. Slice the strawberries and green onions just before serving to keep them fresh. In a large salad bowl, layer the lettuce, strawberries, mandarin oranges, and green onions.
- Serve. Just before serving, sprinkle candied almonds over the top. Drizzle with dressing and toss lightly to coat.
How to keep lettuce crisp:
Always keep the dressing separate until serving time. If you’re making the salad in advance, store components individually in the refrigerator (lettuce wrapped in a paper towel inside a container, fruit in another container, and dressing in a jar).
I like to wash and cut the lettuce and place it in a gallon-size Ziploc bag lined with paper towels to soak up any excess moisture. Toss everything together right before serving for maximum crunch.
How to make candied almonds:
- In a nonstick skillet, add the almonds and sugar over medium heat.
- Stir constantly with a wooden spoon or heat-safe spatula as the sugar begins to melt.
- The sugar will clump at first, then gradually coat the almonds with a golden, glossy layer.
- Once the almonds are evenly coated and lightly browned, quickly transfer them to a parchment-lined baking sheet.
- Spread into a single layer with a spatula and let them cool completely before breaking apart.
Tip: Don’t walk away during this step—candied nuts can burn quickly once the sugar melts!
Substitutions & Variations:
Nuts – Swap candied almonds for candied pecans, walnuts, or cashews.
Greens – Instead of romaine lettuce, try mixed spring greens, arugula, or spinach for a different flavor profile.
Fruit – Use blueberries, raspberries, or sliced apples/pears in place of (or in addition to) strawberries. Fresh oranges also pairs beautifully.
Protein Boost – Add grilled chicken to turn this salad into a full meal.
Add cheese – Crumbled feta or goat cheese adds a creamy, tangy contrast to the sweet fruit.
Frequently Asked Questions (FAQ’s):
Can I make this salad ahead of time?
Yes! You can prep the fruit and greens up to 1 day ahead and store them separately. Assemble and dress just before serving for the freshest texture.
What dressing goes best with this salad?
A light poppy seed dressing, balsamic vinaigrette, citrus vinaigrette or honey mustard dressing pairs perfectly with the sweet fruit and crunchy almonds.
Storage:
Candied Almonds: Store separately in a sealed container at room temperature for up to 2 weeks.
Refrigerator: Store leftover salad (without dressing) in an airtight container for up to 2 days. Once dressed, it’s best enjoyed the same day as the lettuce will wilt.
More Favorite Salad Recipes:
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Strawberry Mandarin Orange Salad with Candied Almonds
Ingredients
- 1 1/2 heads Romaine Lettuce (chopped or 3 romaine hearts)
- 1 10.5 ounce can Mandarin Oranges
- 1/2 lb. Strawberries (sliced)
- 3 Green Onions (sliced)
Candied Almonds:
- 1 cup Sliced or Slivered Almonds
- 1/3 cup Sugar
- 1 stalk Celery (optional)
Dressing:
- 1/2 cup Oil
- 2 Tablespoons Vinegar (apple cider or favorite)
- 2 Tablespoons Sugar
- 2 teaspoons Dried Parsley
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Dijon Mustard (optional)
- 2 teaspoons Poppyseeds (optional)
Instructions
Candied Almonds:
- In a nonstick skillet, add the almonds and sugar over medium heat.Stir constantly with a wooden spoon or heat-safe spatula as the sugar begins to melt.The sugar will clump at first, then gradually coat the almonds with a golden, glossy layer.
- Once the almonds are evenly coated and lightly browned, quickly transfer them to a parchment-lined baking sheet. Spread into a single layer with a spatula and let them cool completely before breaking apart.Tip: Don’t walk away during this step—candied nuts can burn quickly once the sugar melts!
Dressing:
- In a small bowl or jar, whisk together the oil, vinegar, sugar, parsley, salt, and pepper. Add in 1 teaspoon of dijon mustard for more tangy flavor. Whisk until the sugar is mostly dissolved and the mixture looks smooth. Taste and adjust: add a bit more vinegar for tang, or a pinch more sugar if you prefer it sweeter.
- Wash and dry the lettuce thoroughly — excess water will make your salad soggy. Use a salad spinner if possible, then wrap the leaves in a clean kitchen towel or paper towels until you’re ready to assemble.
- Slice the strawberries and green onions just before serving to keep them fresh. In a large salad bowl, layer the lettuce, strawberries, mandarin oranges, and green onions.
- Serve. Just before serving, sprinkle candied almonds over the top. Drizzle with dressing and toss lightly to coat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
