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Mandarin Spinach Salad with Candied Pecans, blueberries, and pomegranite seeds in a big glass bowl.
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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 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: Spinach Salad
Servings: 8
Calories: 297kcal
Author: Emily Walker


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


Recipe Tips:

Don't love one of the ingredients? No problem! Here are some helpful substitutions and additions to Spinach Salad:

  • Serve this salad with pomegranate seeds and candied pecans for a sweet Christmas salad.
  • Swap out the pomegranate seeds for fresh raspberries or strawberries during the summer months for a light summer supper.
  • Add craisins, dried cranberries, raisins, dried mango, feta cheese, or creamy goat cheese for added texture and flavor.
  • Toss the fresh spinach with romaine lettuce or a spring mix to add bulk if you need to serve a lot of people.
  • Try toasted almonds instead of pecans.


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