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