Fresh and Flavorful Mango Blueberry Spinach Salad Perfect for Summer
Learn how to make delicious Mango Blueberry Spinach Salad. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 4 cups fresh baby spinach leaves
- 1 ripe mango, peeled and sliced into thin strips
- 1 cup fresh blueberries
- 1/4 red onion, thinly sliced (optional but adds a lovely zing)
- 1/4 cup crumbled feta cheese or goat cheese (substitution: shredded Parmesan or omit for vegan)
- 1/4 cup chopped pecans or walnuts (toasted for extra flavor)
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (or lime juice)
- 1 teaspoon honey or maple syrup (adjust to taste)
- Salt and freshly ground black pepper to taste
When I first started experimenting with this salad, I loved using fresh mangoes for their sweetness, but frozen mango chunks work well too if they’re thawed and drained. I also like to add a bit of red onion for a touch of sharpness, which balances the sweetness beautifully. The nuts add crunch and richness, making every bite satisfying. Feel free to swap the cheese for a dairy-free option, or leave it out altogether—this salad is forgiving and adaptable, just like my grandma’s cooking style.
Instructions
- Begin by rinsing the spinach thoroughly under cool water. Spin dry or pat dry with a clean towel. Place it in a large salad bowl.
- Prepare the mango by peeling it carefully with a sharp knife. Slice the mango into thin, bite-sized strips or cubes, depending on your preference. Add the mango pieces to the bowl.
- Gently rinse the blueberries and scatter them over the spinach and mango. If you’re using red onion, slice it very thinly and sprinkle over the salad for a pop of color and flavor.
- Toast the nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Let them cool slightly before adding to the salad for crunch and richness.
- If you’re including cheese, crumble or sprinkle it over the salad now. Feta adds a lovely tang that complements the sweetness, but I’ve also enjoyed it with goat cheese or shredded Parmesan for different flavor profiles.
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust the seasoning if needed—sometimes a little more honey balances out the tang.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly. I like to do this just before serving to keep everything fresh and crisp.
One trick I’ve learned over the years—especially when I’m entertaining—is to prepare the dressing separately and dress the salad just before serving. It keeps everything vibrant and prevents the greens from wilting. This salad is so flexible; I’ve even added grilled chicken or quinoa to make it more filling, which my family loves on busy weeknights.
Find it online: https://artofeasycooking.com/mango-blueberry-spinach-salad/
