Satsuma Mandarin Salad with Spiced Pecans, Pickled Red Onion & Cane Vinaigrette

Satsuma mandarins are grown throughout Louisiana. These easy-to-peel fruit add a bright juicy burst to this salad that's featured on the holiday menu at Brigtsen's restaurant in New Orleans.

Satsuma Mandarin Salad with Spiced Pecans, Pickled Red Onion & Cane Vinaigrette
Active Time:
40 mins
Total Time:
1 hr 40 mins


Pickled Red Onion

  • cup cold water

  • ½ cup distilled white vinegar

  • 2 tablespoons balsamic vinegar

  • ¼ cup granulated sugar

  • ¼ teaspoon salt

  • Pinch of cayenne pepper

  • 1 bay leaf

  • 1 sprig fresh rosemary

  • 2 cups very thinly sliced red onion

Spiced Pecans

  • 1 cup chopped pecans

  • 1 tablespoon unsalted butter

  • 1 tablespoon light brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • teaspoon cayenne pepper


  • ¼ cup cane vinegar (see Tips) or rice vinegar

  • 1 tablespoon honey

  • ¾ teaspoon dry mustard

  • ¾ teaspoon Creole mustard (see Tips) or spicy brown mustard

  • ¼ teaspoon minced fresh garlic

  • ¼ teaspoon salt

  • 2 drops hot pepper sauce, such as Tabasco (see Tips)

  • cup extra-virgin olive oil

  • 16 cups mixed salad greens

  • 1 ½ cups crumbled feta cheese, divided

  • 4 medium satsumas, peeled and sectioned


  1. To prepare onion: Combine water, white vinegar, balsamic vinegar, granulated sugar, salt, pinch of cayenne, bay leaf and rosemary in a medium saucepan. Bring to a boil over high heat. Cook, stirring occasionally, for 3 minutes. Stir in onion, cover and remove from heat. Let stand for 5 minutes. Transfer the onion in its cooking liquid to a heatproof container and refrigerate, uncovered, until chilled, at least 1 hour.

  2. Meanwhile, to prepare pecans: Toast pecans in a small skillet over medium heat, stirring occasionally, until fragrant and dark brown, 5 to 10 minutes. Transfer to a large bowl. Add butter, brown sugar, cinnamon, nutmeg, salt and cayenne to the pan. Cook over low heat just until the butter melts. Stir until well blended and remove from heat. Pour over the nuts and toss to coat well. Let cool for at least 30 minutes.

  3. To prepare salad: Whisk vinegar, honey, dry mustard, mustard, garlic, salt and hot sauce in a large bowl. Slowly add oil in a stream, whisking constantly, until thoroughly incorporated.

  4. Drain the onion. Add greens, 1 cup feta, satsumas, the onion and pecans to the dressing and toss gently to coat. Serve topped with the remaining feta.


To make ahead: Refrigerate pickled onion (Step 1) for up to 1 week. Store spiced pecans (Step 2) airtight at room temperature for up to 1 week. Refrigerate vinaigrette (Step 3) for up to 2 days; whisk or shake before using.

Tips: Cane Vinegar: While it's made from fermented sugar cane, this mellow vinegar is no sweeter than other vinegars. Steen's Syrup makes their version with Louisiana-grown sugar cane. It's used for dressings, marinades and as the base for hot sauces.

Tabasco: This iconic Louisiana hot sauce has changed little since it was developed in the 1860s—bright red Capsicum frutescens are ground, mixed with salt and fermented in oak barrels for 3 years before mixing with vinegar.

Creole Mustard: Defined by its horseradish flavor, Creole mustard gets its signature spice from the brown seeds of Louisiana-grown mustard greens.

Nutrition Facts (per serving)

214 Calories
18g Fat
11g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 1/2 cups
Calories 214
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 5g 10%
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Vitamin A 1805IU 36%
Sodium 253mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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