Did you know that combining mangoes, spinach, and blueberries not only creates a vibrant salad but also packs a punch of antioxidants and essential nutrients? This Mango Salad with Spinach and Blueberries is a refreshing dish that comes together in just 15 minutes, making it perfect for busy weeknights or spontaneous summer gatherings.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, it’s ideal for those on-the-go.
- Nutrient-Rich: Loaded with vitamins, antioxidants, and healthy fats.
- Versatile: Ideal as either a refreshing side dish or a satisfying light entrée.
- Crowd-Pleaser: Its vibrant colors and flavors make it a hit at any gathering.
Ingredients
For the Salad:
- 6 oz fresh baby spinach
- 1 large ripe mango, peeled and diced
- 1 cup fresh blueberries
- ½ cup walnuts
- ⅓ cup crumbled feta cheese
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey (divided)
- Juice of 1 medium lemon (or more to taste)
- Freshly ground black pepper, to taste
How to Make Mango Salad with Spinach and Blueberries
- Prepare the Dressing:
- In a mason jar or bowl, combine olive oil, Dijon mustard, lemon juice, and half of the honey.
- Whisk or shake until emulsified.
- Adjust lemon juice to taste.
- Honey-Glazed Walnuts:
- In a small bowl, mix the walnuts with the remaining honey until well-coated.
- Assemble the Salad:
- In individual bowls or a large serving dish, layer the baby spinach.
- Top with diced mango, blueberries, honey-glazed walnuts, and crumbled feta cheese.
- Drizzle with the prepared dressing and season with freshly ground black pepper.
Helpful Tips
- Mango Selection: Choose a ripe mango that yields slightly to pressure for optimal sweetness.
- Walnut Toasting: For added crunch, toast the walnuts before glazing them with honey.
- Serving Suggestion: Serve immediately after assembling to maintain freshness and texture.
Substitutions and Variations
- Greens: Substitute spinach with arugula or mixed greens for a different flavor profile.
- Nuts: Replace walnuts with pecans or almonds based on preference.
- Cheese: Try goat cheese or blue cheese instead of feta for a tangier taste.
- Fruits: Add strawberries or raspberries for an extra burst of flavor.
Frequently Asked Questions
Q: Can I make this salad ahead of time? A: Yes, but it’s best to store the components separately and assemble just before serving to maintain freshness.
Q: Is there a vegan version of this salad? A: Absolutely! Omit the feta cheese or use a plant-based alternative, and replace honey with maple syrup or agave nectar.
Q: Can I add protein to make it a complete meal? A: Certainly! Grilled chicken, shrimp, or tofu make excellent additions.
Storage Instructions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Dressing: Keep the dressing separate to prevent the salad from becoming soggy.
Conclusion
This Mango Salad with Spinach and Blueberries is a delightful blend of sweet, tangy, and savory flavors, making it a standout dish for any occasion. Its quick preparation and health benefits make it a go-to recipe for those seeking both taste and nutrition. Give it a try, and don’t forget to share your experience or any creative twists you’ve added!
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Mango Salad with Spinach and Blueberries: A 15-Minute Summer Delight
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Mango Salad with Spinach and Blueberries is a refreshing 15-minute recipe bursting with fresh fruit, honey-glazed walnuts, and creamy feta. A vibrant, healthy summer salad that’s perfect for quick dinners or outdoor gatherings.
Ingredients
For the Salad:
6 oz fresh baby spinach
1 large mango, peeled and diced
1 cup fresh blueberries
½ cup walnuts
⅓ cup crumbled feta cheese
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons honey, divided
Juice of 1 medium lemon
Freshly ground black pepper, to taste
Instructions
Prepare the Dressing:
In a mason jar or bowl, combine olive oil, Dijon mustard, lemon juice, and half of the honey.
Whisk or shake until emulsified.
Adjust lemon juice to taste.
Honey-Glazed Walnuts:
In a small bowl, mix the walnuts with the remaining honey until well-coated.
Assemble the Salad:
In individual bowls or a large serving dish, layer the baby spinach.
Top with diced mango, blueberries, honey-glazed walnuts, and crumbled feta cheese.
Drizzle with the prepared dressing and season with freshly ground black pepper.
Notes
Swap spinach for arugula or mixed greens if desired.
Toast walnuts before glazing for extra crunch.
For a vegan version, use maple syrup and dairy-free cheese.
Best served fresh, but you can prep ingredients in advance and assemble just before eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes