Description
Mango Salad with Spinach and Blueberries is a fresh, vibrant 15-minute salad packed with juicy mango, sweet blueberries, honey-glazed walnuts, and crumbled feta, all tossed in a bright lemon-Dijon dressing. It’s the perfect sweet-and-savory side dish or light meal for spring and summer.
Ingredients
Scale
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey, divided
- Juice of 1 medium lemon (more to taste)
- Freshly ground black pepper, to taste
For the Salad
- 6 oz fresh baby spinach
- 1 large mango, peeled, cored, and diced
- 1 cup fresh blueberries
- ½ cup walnuts
- ⅓ cup feta cheese, crumbled
Instructions
- Make the dressing:
In a mason jar or small bowl, combine olive oil, Dijon mustard, lemon juice, and half of the honey. Whisk until smooth or shake well with the lid on until emulsified. Season with black pepper and adjust lemon juice to taste. - Prepare the walnuts:
In a small bowl, toss the walnuts with the remaining honey until evenly coated. - Assemble the salad:
Arrange fresh baby spinach in a large serving bowl or individual bowls.
Top with diced mango, blueberries, honey-glazed walnuts, and crumbled feta. - Dress and serve:
Drizzle the prepared dressing over the salad just before serving. Toss gently if using a large bowl. Serve immediately.
Notes
- For extra crunch, lightly toast the walnuts in a dry skillet for 3–5 minutes before adding honey.
- To make it a full meal, add grilled chicken, shrimp, or rotisserie chicken.
- Store dressing separately if prepping ahead to keep spinach fresh.
- Best enjoyed the same day once dressed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 19 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg