Tangerine & Toasted Almond Salad
Bright, refreshing tangerine segments paired with crunchy toasted almonds and a simple lemon-honey dressing. This vibrant winter salad comes together in minutes, balancing sweet citrus with nutty depth and fresh greens for a light side that complements any meal.
For 4 servings
- prep · ~3 min
Toast the almonds.
Place sliced almonds in a dry skillet over medium-low heat. Toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Immediately transfer to a plate to cool — they keep cooking in the hot pan.
TIPWatch closely — almonds go from golden to burnt in seconds. - prep · ~5 min
Segment the tangerines.
Using a sharp knife, slice off the top and bottom of each tangerine. Stand it on a cut end and slice away the peel and white pith, following the curve of the fruit. Cut between the membranes to release clean segments. Set aside.
- mix · ~1 min
Whisk the dressing.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the honey dissolves and the dressing is smooth.
- assemble · ~1 min
Assemble the salad.
Place the mixed salad greens in a large bowl. Scatter the tangerine segments and sliced red onion over the greens. Drizzle with the dressing and toss gently to coat everything evenly.
TIPUse your hands to toss gently — it coats the leaves better without crushing the citrus. - garnish
Top with toasted almonds and serve.
Sprinkle the cooled toasted almonds over the salad. Serve immediately while the almonds are crunchy and the greens are fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Segment tangerines over a bowl to catch juice, then use that juice in the dressing for extra citrus flavor.
- 2Toast almonds in a single layer and stir constantly—they go from golden to burnt in seconds.
- 3Wash and dry greens thoroughly; excess water dilutes the dressing and makes the salad soggy.
- 4Add the dressing just before serving to keep greens crisp and almonds crunchy.
- 5Let the dressed salad rest 1–2 minutes before serving so flavors meld without wilting.
- 6Slice red onion paper-thin using a mandoline for delicate, non-overpowering bites.
Adapt it for your goals.
Protein-boost
Top the salad with grilled chicken, sliced avocado, or crumbled feta cheese for a heartier meal that still highlights the bright citrus notes.
veganVegan
Swap honey for maple syrup or agave nectar to keep the dressing sweet and fully plant-based without changing the texture.
autumn spiceAutumn-spice
Add a pinch of cinnamon or cardamom to the toasted almonds and replace half the tangerines with sliced persimmons for a cozy fall twist.
low oilLow-oil
Replace the olive oil with an equal amount of aquafaba (chickpea brine) or plain yogurt to reduce calories while keeping the dressing emulsified.
Why this is on our healthy list.
Rich in Vitamin C
Tangerines provide a hefty dose of immune-supporting vitamin C, and the fresh greens add folate and antioxidants.
Heart-Healthy Fats
Almonds and extra virgin olive oil supply monounsaturated fats that help maintain healthy cholesterol levels.
Low in Added Sugar
Only one teaspoon of honey sweetens the entire salad, keeping added sugars minimal while relying on the natural sweetness of tangerines.
Frequently asked questions
Yes, any sweet citrus works—navel oranges, clementines, or even blood oranges. Adjust honey if using tart grapefruit.
