Ingredients:

  • 1/4 cup avocado oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh mandarin orange juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 6 cups spring mix or baby spinach
  • 22 oz canned mandarin orange segments, drained
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/2 cup sliced almonds
  • 2 tbsp granulated sugar

Instructions:

  1. In a small non-stick skillet over medium heat, combine the sliced almonds and granulated sugar. Stir constantly for 3–5 minutes until the sugar melts and coats the almonds in a glossy, mahogany-colored glaze. Immediately transfer to parchment paper to cool and harden.
  2. In a mason jar or small bowl, whisk together the avocado oil, apple cider vinegar, reserved orange juice, honey, Dijon mustard, salt, and pepper until the dressing is creamy and fully emulsified.
  3. Place the spring mix in a large salad bowl. Add the drained mandarin oranges, sliced red onion, and dried cranberries.
  4. Drizzle half of the dressing over the greens and toss gently. Top with crumbled feta cheese and the cooled candied almonds. Add remaining dressing as desired and serve immediately.