Sweet, vibrant, and unbelievably refreshing—this Mango Salad with Spinach and Blueberries brings sunshine to your salad bowl! Each bite is a joyful mix of juicy mango, crisp baby spinach, bursty blueberries, crunchy honey walnuts, and creamy feta, all tossed in a bright lemon-honey vinaigrette. Healthy and sophisticated, it’s a true celebration of color and flavor.
Why You’ll Love This Recipe
- Bright & Colorful Presentation: The combination of golden mangoes, deep green spinach, and jewel-toned blueberries creates a salad that’s almost too pretty to eat—almost!
- A Symphony of Textures: Crisp spinach, juicy fruit, crunchy honeyed walnuts, and creamy feta all play together for an irresistible bite each time.
- Effortlessly Quick: You can whip up this Mango Salad with Spinach and Blueberries in less than 20 minutes, making it ideal for busy nights or dazzling company.
- Wholesome & Satisfying: Loaded with antioxidants, healthy fats, and protein, this salad feels indulgent but is incredibly nourishing, too.
Ingredients You’ll Need
This recipe is all about simple ingredients shining together, and each one has its own important role. The bright mango, fresh spinach, and juicy blueberries offer natural sweetness and nutrients, while honey walnuts and feta add a surprising element of flavor and crunch that sets this Mango Salad with Spinach and Blueberries apart!
- Fresh baby spinach (6 oz): The base of our salad, providing refreshing crispness and a mild, earthy contrast to the sweet fruit.
- Large ripe mango: The star of the show, bringing tropical, juicy sweetness—look for one that’s just yielding to gentle pressure for peak flavor.
- Blueberries (1 cup): For bursts of tart-sweet flavor and a gorgeous pop of color; fresh is best, but you can use well-drained frozen in a pinch.
- Walnuts (1/2 cup): These become extra delectable coated in honey, adding rich crunch and healthy fats.
- Feta cheese (1/3 cup): Creamy, tangy feta brings this salad from simple side to light meal and balances out the sweetness beautifully.
- Extra virgin olive oil (1/4 cup): Forms the base of the luscious dressing for a velvety finish.
- Dijon mustard (2 tablespoons): Adds a subtle, zippy bite to tie the dressing together.
- Honey (3 tablespoons, divided): Two uses: sweetening the dressing and caramelizing the walnuts for next-level crunch.
- Lemon juice (from 1 medium lemon): For a blast of citrus brightness—add extra if you love a tangy dressing.
- Freshly ground black pepper: Just a touch perks up every bite and keeps sweetness in check.
Variations
The beauty of Mango Salad with Spinach and Blueberries is how delightfully customizable it is! Whether you’re working with what’s on hand, veganizing, or jazzing things up for a crowd, a few simple swaps will keep things both delicious and exciting.
- Swap the cheese: Substitute goat cheese for feta for a smoother, mellower bite, or use vegan feta to keep it dairy free.
- Try pecans or almonds: Toasted pecans or slivered almonds work beautifully if you don’t have walnuts—or just want a subtle flavor twist.
- Berries galore: No blueberries? Raspberries or blackberries bring a delightful tartness and stunning color.
- Add avocado: For extra creaminess, gently toss in diced ripe avocado just before serving.
- Grain it up: Toss in cooked quinoa or farro to turn this gorgeous salad into a hearty lunch or dinner.
How to Make Mango Salad with Spinach and Blueberries
Step 1: Make the Honey Lemon Dressing
In a mason jar or small bowl, combine extra virgin olive oil, Dijon mustard, half of the honey, and freshly squeezed lemon juice. Whisk briskly with a fork, or simply shake with the lid tightly on, until the dressing turns silky and slightly thickened. Taste and adjust the lemon for even more zing if you’d like!
Step 2: Honey Walnut Crunch
Mix the walnuts and your remaining honey in a small bowl, making sure every walnut is beautifully coated. The honey locks in lovely sweetness and a glossy shine, making each nut a little treat.
Step 3: Assemble the Salad
To assemble, start with a bed of fresh spinach in individual bowls for a pretty presentation, or use one large serving bowl for ease. Nestle in the diced mango and scatter over the blueberries. Sprinkle over your honey walnuts and crumbled feta for irresistible layers of flavor and texture.
Step 4: Dress and Finish
Drizzle your luscious homemade dressing generously over the salad. Finish with a turn or two of freshly ground black pepper, and toss gently (or leave it artfully layered). Serve immediately and soak up every joyful, juicy bite!
Pro Tips for Making Mango Salad with Spinach and Blueberries
- Pick the Perfect Mango: Choose mangoes that have a fragrant scent and yield slightly to gentle pressure for peak juiciness and vibrant sweetness in your salad.
- Dress Just Before Serving: Toss the salad with the dressing right before serving to preserve the spinach’s crispness and prevent sogginess.
- Go Fresh with Blueberries: Always reach for fresh, plump blueberries—if frozen is your only option, thaw them thoroughly and pat dry to avoid watering down your salad.
- Warm Up Your Walnuts: For bonus aroma, give your honeyed walnuts a quick toast in a dry skillet before adding the honey—it brings out a rich, nutty flavor that’s hard to beat!
How to Serve Mango Salad with Spinach and Blueberries
Garnishes
Sprinkle a few fresh mint leaves or extra lemon zest across the top just before serving. A light dusting of coarsely cracked black pepper or a dash of toasted sesame seeds will add an extra pop of flavor and visual intrigue to your Mango Salad with Spinach and Blueberries.
Side Dishes
This salad is a fantastic partner for grilled chicken, shrimp skewers, or a simple herby quiche. For lunch, pair it with rustic sourdough bread or chilled summer soups—its brightness is a great counterpoint to creamy or savory mains.
Creative Ways to Present
For a stunning starter, layer the Mango Salad with Spinach and Blueberries in clear glasses for individual parfait-style presentations. Or, serve the salad atop edible endive or butter lettuce leaves as elegant appetizer cups at your next party. Even a big, bountiful platter dressed up with edible flowers will wow at any gathering!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Mango Salad with Spinach and Blueberries in an airtight container in the fridge for up to one day. For the freshest results, keep the honey walnuts and dressing separate and toss everything together right before enjoying again.
Freezing
It’s best not to freeze this salad, as fresh spinach, mango, and blueberries lose their lovely texture once thawed. If you need to prep ahead, simply chop the fruit and spinach and store separately; freeze only the walnuts if needed.
Reheating
This dish is all about freshness and really doesn’t require any reheating! If your honey walnuts have become a bit firm from refrigeration, let them come to room temperature or pop them in a warm pan briefly to bring back some crunch.
FAQs
-
Can I make Mango Salad with Spinach and Blueberries ahead of time?
Absolutely! Prep the dressing, honey walnuts, and chop the fruits and spinach up to one day ahead—keep everything separate in the fridge, then assemble and toss just before serving for best texture and freshness.
-
Is there a vegan alternative to feta cheese in this salad?
Yes! Vegan feta or creamy cashew cheese both work beautifully and still provide that delicious tang and creamy finish. You can also simply omit the cheese if you prefer.
-
What’s the best way to cut a mango for this salad?
Stand the mango upright and slice off the “cheeks” on either side of the pit. Score the flesh in a grid pattern, then scoop out perfect cubes with a spoon—easy, quick, and as mess-free as mango gets!
-
Can I use frozen fruit in Mango Salad with Spinach and Blueberries?
Fresh fruit is ideal for the best texture and flavor, but in a pinch, you can use frozen mango and blueberries. Just be sure to thaw completely and pat dry thoroughly before adding to the salad to prevent excess moisture.
Final Thoughts
If you’re looking for a light and vibrant dish that feels like a treat and still packs in the goodness, Mango Salad with Spinach and Blueberries is calling your name. Don’t hesitate to make this recipe your own, and share it with friends and family—it’s the kind of salad that turns any meal into a little celebration. Enjoy every color-filled, joyful forkful!
Print
Mango Salad with Spinach and Blueberries Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Fusion
- Diet: Vegetarian
Description
This vibrant Mango Salad with Spinach and Blueberries is a delightful blend of sweet and savory flavors, perfect for a light and refreshing meal.
Ingredients
Salad Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey, divided
- 1 medium lemon, freshly squeezed
- Freshly ground black pepper, to taste
Salad Ingredients:
- 6 oz fresh baby spinach
- 1 large mango, cored, peeled, and diced
- 1 cup blueberries
- 1/2 cup walnuts
- 1/3 cup Feta cheese, crumbled
Instructions
- Make Salad Dressing: In a mason jar, combine olive oil, mustard, lemon juice, and half the honey. Whisk until emulsified. Adjust with more lemon juice if needed.
- Assembly: Toss walnuts with remaining honey. Arrange spinach in bowls, top with mango, blueberries, honey walnuts, and Feta. Drizzle with dressing and season with black pepper.
Notes
- You can also add grilled chicken or shrimp to make this salad a complete meal.
- Feel free to customize the salad with your favorite nuts or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
