Description
A bright and refreshing Mango Salad with Spinach and Blueberries featuring juicy mango, sweet blueberries, creamy feta, crunchy honey-glazed walnuts, and a vibrant honey-lemon Dijon dressing. Ready in just 15 minutes, this easy fruit spinach salad is perfect for lunch, brunch, or as a fresh summer side dish.
Ingredients
Scale
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey (divided)
- Juice of 1 medium lemon (freshly squeezed)
- 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, combine olive oil, Dijon mustard, lemon juice, and half of the honey. Whisk until emulsified or shake vigorously with the lid secured. Adjust lemon juice to taste. - Prepare the Honey Walnuts:
In a small bowl, toss the walnuts with the remaining honey until evenly coated. - Assemble the Salad:
Add baby spinach to a large serving bowl or individual bowls.
Top with diced mango, blueberries, honey walnuts, and crumbled feta cheese. - Finish and Serve:
Drizzle with the prepared dressing and season lightly with freshly ground black pepper. Serve immediately.
Notes
- Use ripe mango for the best sweetness and texture.
- Toast walnuts in a dry skillet for 2–3 minutes for deeper flavor.
- Store dressing separately if prepping ahead.
- Add grilled chicken, shrimp, or salmon to turn this into a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 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