Description
Mango Salad with Spinach and Blueberries is a vibrant, refreshing dish packed with sweet mangoes, juicy blueberries, crunchy walnuts, and tangy feta cheese, all tossed in a homemade Lemon Honey Mustard Dressing. Perfect as a light meal or a side dish, this nutritious salad is ready in just 15 minutes!
Ingredients
- Salad:
- 6 oz fresh baby spinach
- 1 large mango, cored, peeled, and diced
- 1 cup blueberries
- ½ cup walnuts
- ⅓ cup feta cheese, crumbled
- Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 3 tbsp honey (divided)
- Juice of 1 medium lemon
- Freshly ground black pepper (optional)
Instructions
- Prepare the Dressing:
- In a mason jar, whisk together olive oil, Dijon mustard, 1.5 tbsp honey, and lemon juice until emulsified. Adjust lemon juice to taste.
- Honey Walnuts:
- In a small bowl, coat the walnuts with the remaining 1.5 tbsp honey.
- Assemble the Salad:
- Arrange baby spinach in serving bowls.
- Top with diced mango, blueberries, honey-coated walnuts, and crumbled feta.
- Dress and Serve:
- Drizzle with dressing and sprinkle with black pepper if desired. Serve immediately.
Notes
- Substitutions: Swap mango for peaches, nectarines, or apples. Use goat cheese or ricotta salata instead of feta.
- Add-Ons: Boost protein with grilled chicken, shrimp, salmon, or tofu. Add quinoa or farro for a heartier dish.
- Storage: Store salad and dressing separately in airtight containers in the fridge for up to 2 days. Add nuts just before serving.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
