Go Back
+ servings
Mandarin Spinach Salad with Candied Pecans, blueberries, and pomegranite seeds in a big glass bowl.
Print Recipe
5 from 6 votes

Mandarin Spinach Salad with Candied Pecans

Mandarin Spinach Salad with Candied Pecans is colorful and packed with flavor! Tart pomegranates and sweet candied pecans give it a yummy crunch.

Prep Time12 mins
Cook Time8 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Spinach Salad
Servings: 8
Calories: 297kcal
Author: Emily Walker


  • 6 c. baby spinach pre-washed
  • 3/4 c. poppyseed dressing Brianna's
  • 22 oz mandarin oranges 2 cans, drained
  • 1/2 c. pomegranate seeds
  • 1 c. blueberries

Candied Pecans


For the Candied Pecans:

  • In a small skillet cook the chopped pecans and sugar over medium heat over the stove. Stir constantly until the sugar melts and coats the pecans. Remove from heat and cool completely.

For the Salad:

  • Toss the spinach in the poppyseed dressing, then sprinkle on all remaining ingredients.


Calories: 297kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 299mg | Potassium: 1108mg | Fiber: 7g | Sugar: 21g | Vitamin A: 16675IU | Vitamin C: 54.4mg | Calcium: 192mg | Iron: 5.3mg