Mandarin Fennel Burrata Salad tastes bright and creamy with sweet citrus, shaved fennel crunch, and a little pepper from arugula. It suits weeknights, brunch, and date night, and you can put it on the table in about 20 minutes. I once ate the leftovers over the sink because patience did not stand a chance.
Why Choose This Mandarin Fennel Burrata Salad
Mandarin Fennel Burrata Salad brings sweet-tart citrus, cool anise notes, and rich burrata into perfect balance. You get big flavor with simple steps, and the plate looks restaurant-fancy without the stress.
This salad fits winter citrus season, but it still shines anytime you find juicy mandarins. It also works for gluten-free eaters if you skip croutons and stick with nuts for crunch.
Ingredients You Need
- Mandarins or clementines, 4 to 5 medium, peeled and segmented (canned mandarins work in a pinch, just drain and pat dry)
- Fennel bulb, 1 large, trimmed and very thinly sliced, fronds reserved
- Baby arugula, 4 packed cups (spring mix works, but arugula gives peppery balance)
- Burrata, 8 to 12 ounces, room temperature
- Red onion, 1 small, very thinly sliced (or use shallot for milder bite)
- Shelled pistachios, 1/3 cup, toasted (almonds or hazelnuts also work)
- Fresh mint or dill, a small handful, chopped
- Extra-virgin olive oil, 5 tablespoons, divided (use a fruity one; California or Sicilian styles shine)
- Fresh lemon juice, 2 tablespoons (or use mandarin juice for extra citrus)
- White balsamic or champagne vinegar, 1 tablespoon
- Honey, 2 teaspoons (maple syrup works)
- Dijon mustard, 1 teaspoon
- Sea salt and black pepper
- Red pepper flakes, a pinch, optional
- Flaky salt, to finish
Equipment:
- Sharp chef’s knife and cutting board
- Mandoline for paper-thin fennel and onion, optional but helpful
- Salad spinner or clean towel
- Small jar with lid for dressing
- Citrus zester or microplane, optional
- Small skillet or sheet pan for toasting nuts
- Large serving bowl or platter
How to Make Mandarin Fennel Burrata Salad
Prep the fennel and onion 5 minutes
Trim the fennel, save some fronds, and slice the bulb as thin as you can. Slice the red onion thin as well. Drop both into a bowl of ice water for 5 minutes to crisp and mellow, then spin or pat very dry.
Make the citrus vinaigrette 3 minutes
Add 3 tablespoons olive oil, lemon juice, vinegar, honey, Dijon, a pinch of salt, and a few grinds of pepper to a jar. Shake until the dressing looks glossy and unified. Taste and adjust with more acid, oil, or salt to suit your crew.
Toast the nuts 5 minutes
Warm a small skillet over medium heat. Add pistachios and stir until they smell nutty and pick up a little color, about 3 to 4 minutes. Transfer to a plate so they cool and stay crisp.
Peel and segment mandarins 5 minutes
Peel the mandarins and pull apart segments, or cut away the peel and pith and slice into wheels. Pick out any seeds. Zest one mandarin over the cutting board if you want extra citrus aroma.
Assemble 2 minutes
Add arugula to a large bowl or platter. Drain and dry fennel and onion, then add them with the mandarins and herbs. Drizzle most of the dressing and toss gently until the greens look lightly glossy, not soggy. Tear burrata over the top, spoon a little more dressing around, then finish with 2 tablespoons olive oil, flaky salt, black pepper, red pepper flakes, pistachios, and fennel fronds.
Tips & Common Mistakes
- Dry the greens well so the dressing sticks and the salad stays crisp.
- Slice fennel and onion paper-thin for crunch without harsh bite.
- Dress lightly, then add more only if the leaves still look dull.
- Serve burrata at room temperature so it turns rich and creamy.
- Cool toasted nuts before you add them or they will steam and soften.
- Use good olive oil; the simple dressing needs that flavor.
- Balance the dressing: add a pinch of salt if it tastes flat, a splash of vinegar if it tastes heavy, or a drizzle of honey if the citrus runs extra tart.
- Pat canned mandarins dry to avoid watery dressing.
- Salt right before serving to keep the greens perky.
- Build the salad on a platter if you want a showpiece and easier serving.
Variations I’ve Tried
- Blood orange, cara cara, or grapefruit in place of mandarins for a deeper citrus salad.
- Roasted fennel wedges with warm burrata for a cozy version; keep the arugula fresh so you still get contrast.
- Swap pistachios for toasted almonds, walnuts, or pine nuts; add pomegranate seeds for sparkle.
- Use fresh mozzarella or creamy ricotta if burrata hides at your store.
- Add farro or quinoa for a hearty lunch bowl.
- Add crisped prosciutto or pancetta if you want a salty crunch.
- Stir in a pinch of sumac or add a splash of chili oil for kick.
How to Serve
Plate the salad on a wide platter and tear the burrata at the table for extra drama. Bring crusty bread to the party to swipe up the creamy citrus dressing. Pair with roast chicken, seared salmon, or a simple Margherita pizza. Pour a zippy white like Sauvignon Blanc, a citrusy wheat beer, or sparkling water with a mandarin wedge.
Make-Ahead and Storage
- Dressing: Mix and chill for up to 1 week; shake before using.
- Fennel and onion: Slice and store in ice water up to 24 hours, then dry well.
- Mandarins: Peel and segment up to 1 day ahead; keep covered in the fridge.
- Nuts: Toast up to 1 week ahead; store airtight at room temp.
- Burrata: Keep it chilled in its liquid; set it on the counter 20 minutes before serving.
Assembled salad tastes best right away. If you have leftovers, store them without burrata for up to 1 day; the greens will soften but still taste great. Do not freeze. Skip reheating; just bring components to room temperature and refresh with a squeeze of lemon and a drizzle of olive oil.
Mandarin Fennel Burrata Salad
Ingredients
Instructions
- In a small bowl, whisk together the olive oil, mandarin juice, rice vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set the vinaigrette aside.
- Place the mixed salad greens and thinly sliced fennel in a large serving bowl. Drizzle with most of the vinaigrette and gently toss to coat evenly.
- Arrange the mandarin segments over the dressed greens and fennel. Sprinkle with toasted sliced almonds and fennel fronds if using.
- Carefully place the burrata balls on top of the salad. Drizzle the remaining vinaigrette over the burrata and salad.
- Season lightly with additional salt and pepper to taste. Serve immediately, letting diners cut into the burrata and mix the creamy center into the salad.
Notes
Approximate per serving: 310 calories; fat 22 g; saturated fat 9 g; carbohydrates 18 g; fiber 4 g; sugars 12 g; protein 11 g; sodium 310 mg. Values will vary based on specific ingredients, brands, and portion size.