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This vibrant Mango Salad with Spinach and Blueberries is my secret weapon for quick weeknight dinners and colorful summer gatherings. Packed with juicy mango, crisp spinach, plump blueberries, crunchy walnuts, and creamy feta, all tossed in a zesty Lemon Honey Mustard Dressing, it always impresses. You can throw everything together in about fifteen minutes, yet the results look and taste seriously fancy.
Every time I serve this salad, friends rave and ask for the recipe. I started making it for busy weeknights and now it is a go to for parties too.
Ingredients
- Baby spinach: brings freshness and a tender bite to the salad Look for bright green leaves that are not wilted
- Mango: adds juicy sweetness Pick one that feels slightly soft when gently squeezed for the best flavor
- Blueberries: provide tartness and a burst of color Plump and deep blue berries are the ripest
- Walnuts: deliver a nutty crunch Buy pre chopped or whole walnuts and toast lightly for extra depth
- Feta cheese: gives a creamy, salty contrast Buy feta in a block and crumble it yourself for the freshest flavor
- Extra virgin olive oil: is essential for a rich, smooth dressing Choose a fruity, peppery olive oil if you can
- Dijon mustard: thickens and flavors the dressing Pick a traditional style for balanced tang
- Honey: brings natural sweetness to both the nuts and dressing Use local honey for layered taste
- Lemon juice: provides a lively kick and brightens everything up Freshly squeezed is best for punchy flavor
- Black pepper: adds a hint of spice Give your grinder a twist directly over each serving for best aroma
Step-by-Step Instructions
- Make the Dressing:
- Measure the olive oil, Dijon mustard, half the honey, and lemon juice into a mason jar Whisk until fully blended and creamy or screw on the lid and give it a sturdy shake Taste and adjust with more lemon juice for extra brightness
- Honey Coat the Walnuts:
- In a small bowl stir the walnuts together with the remaining honey Make sure all the pieces are coated for a glossy look and subtle sweetness
- Assemble Individual Salads:
- Arrange fresh baby spinach in each bowl to create a cushion Layer the diced mango over the greens then scatter the blueberries nestle the honey walnuts on top and finish by crumbling feta across everything
- Dress and Season:
- Drizzle the lemon honey mustard dressing over each bowl Add a small pinch of freshly ground black pepper right before serving to wake up the flavors
- One Bowl Option:
- If you are feeding a crowd combine all ingredients in a large salad bowl Toss with the dressing just before serving to keep the greens crisp
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You Must Know
- High in vitamins A and C thanks to the spinach and mango
- Ideal for make ahead assembly just keep the dressing separate until serving
- Works as a main or a show stopping side for barbeques and picnics
Whenever I toss the honey walnuts into this salad, I smile thinking of my niece who always sneaks a handful before dinner. The mango was her special request and now it is a family tradition.
Storage Tips
Leftover salad is best eaten the same day. If you need to prep in advance, store the salad and dressing separately in airtight containers. Toss right before serving to keep everything crisp and fresh. The walnuts can be honey coated ahead of time and stored at room temperature for two days.
Ingredient Substitutions
If you cannot find mango try ripe peaches or even orange segments for a different twist. Goat cheese can stand in for feta if that is what you have on hand. Pecans or sliced almonds work instead of walnuts and are delicious honey coated. Spinach can be swapped for mixed spring greens or arugula for a peppery bite.
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Serving Suggestions
This salad pairs beautifully with grilled chicken or salmon for a satisfying meal. It is also a favorite next to veggie burgers in the summer or served alongside quiche for brunch. For potlucks, cluster the components on a platter so guests can build their own mix.
Cultural and Historical Context
Fruit salads with greens are classics across Mediterranean and American cuisines for a reason. Pairing sweet and salty ingredients dates back centuries and is a beloved tradition at garden parties and family cookouts. Mangos add a tropical note that reflects global flavors coming together.
Recipe FAQs
- → Can I substitute another nut for walnuts?
Yes, pecans or slivered almonds work well and add their own unique crunch and flavor.
- → What is the best way to prepare the mango?
Peel and dice the mango into bite-sized pieces for even distribution throughout the salad.
- → How can I make the dressing creamier?
Blend a small amount of Greek yogurt into the dressing to add creaminess without overpowering the flavors.
- → Is this dish suitable for meal prep?
Assemble the ingredients and keep the dressing separate until ready to serve to maintain freshness and texture.
- → Can this salad be made dairy-free?
Omit the feta cheese or replace it with your favorite dairy-free alternative for a vegan-friendly option.
- → How long does the salad keep?
Enjoy soon after tossing with dressing, or store ingredients separately and combine just before serving to preserve crispness.