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Spinach Salad with Mandarins and Dried Cherries

A delicious blend of pasta, arugula, spinach and some fruit all dressed with a teriyaki dressing.


  • 4 oz. mini bowtie pasta noodles
  • 3 c. baby spinach stemmed
  • 1 c. baby arugula stemmed
  • 1/2 c. dried cherries or blueberries
  • 1/3 c. roasted pumpkin seeds or cashews would be great
  • large can mandarin oranges drained
  • 1/3 c. cilantro leaves roughly chopped
  • 1 Tbsp. toasted sesame seeds
  • chow mein noodles or canned rice noodles optional garnish


  • 1/3 c. teriyaki sauce thicker the better
  • 1/3 c. rice wine vinegar or apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. sugar
  • 1/2 c. oil any type - I used Olive


  1. Cook the mini pasta bowties per package directions, drain and rinse with cold water. Set aside.
  2. Make the dressing by combining all ingredients in a jar and shake to combine. Chill until ready to serve.
  3. In a large bowl, toss the pasta, spinach, arugula, nuts, oranges, dried cherries and the cilantro. Just before serving pour dressing over salad and toss. Serve immediately.

Recipe Notes

I’ve changed Creme de la Crumb's nuts to pumpkin seeds and also changed the cranberries (not a big fan) to dried cherries. I also added in a little arugula because I love the peppery taste in the salad. You can add some grilled chicken to this salad to make it an entree salad.