If you are craving a vibrant, fresh dish that feels like summer on a plate, the Mango Blueberry and Spinach Salad Recipe is absolutely what you need. This salad is a harmonious mix of sweet, tangy, and savory flavors, combining juicy mango, plump blueberries, and crisp baby spinach with the creamy tang of feta and the crunch of nuts. The dressing with a hint of honey and balsamic vinegar ties it all together effortlessly. It’s an unbeatable no-cook salad that brightens any meal and leaves you feeling energized and satisfied.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Mango Blueberry and Spinach Salad Recipe plays a crucial role in balancing flavors, textures, and colors to create a dish that is as delightful to look at as it is to eat. The fresh produce brings vibrancy, the cheese adds creaminess, and the nuts provide a satisfying crunch.
- 5 cups fresh baby spinach: The tender leaves are gently earthy and provide a nutrient-packed, leafy base for the salad.
- 1 ripe mango, peeled and diced: Adds a juicy sweetness that perfectly complements the tartness of blueberries.
- 1 cup fresh blueberries: These little bursts of flavor offer freshness and a vibrant blue hue that makes this salad visually stunning.
- 1/4 small red onion, thinly sliced: Provides a subtle sharpness that cuts through the sweetness, adding depth to every bite.
- 1/4 cup crumbled feta cheese: Brings creamy texture and a salty tang that contrasts beautifully with the fruit.
- 1/4 cup chopped pecans or walnuts: Adds a hearty crunch and a toasty, nutty flavor that rounds out the dish.
- 2 tablespoons olive oil: Balances the dressing with smooth richness and helps marry all the flavors.
- 1 tablespoon balsamic vinegar: Offers a subtle acidity and slight sweetness that lifts the salad.
- 1 teaspoon honey: Enhances the natural sweetness of the fruit and softens the vinegar’s bite.
- Salt and black pepper to taste: Essential for seasoning and bringing all the ingredients’ flavors into harmony.
How to Make Mango Blueberry and Spinach Salad Recipe
Step 1: Combine the Salad Ingredients
Start with a large salad bowl and add the fresh baby spinach leaves. Then, toss in the diced mango and the fresh blueberries for that fantastic blend of sweet and slightly tart flavors. Sprinkle in the thinly sliced red onion, crumbled feta cheese, and chopped nuts. This colorful medley is what makes the Mango Blueberry and Spinach Salad Recipe so appealing and balanced in texture.
Step 2: Whisk the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper. Taking a moment to ensure the dressing is well combined helps coat every ingredient evenly, bringing all the flavors together in a symphony of taste.
Step 3: Dress and Toss Gently
Drizzle the dressing over the salad ingredients and toss everything gently using salad tongs or your hands. The goal is to coat the spinach and fruit lightly without bruising the delicate berries or mango. Tossing too roughly can break down the fruit and alter textures, so a gentle touch is the secret here.
Step 4: Serve Immediately
This salad shines brightest when served fresh. The textures and vibrant colors are at their peak just after tossing, so enjoy it right away for the best experience.
How to Serve Mango Blueberry and Spinach Salad Recipe
Garnishes
Add a sprinkle of extra chopped nuts or crumbled feta cheese just before serving for an eye-catching finishing touch. A few fresh mint leaves or basil ribbons can also elevate the freshness and add a pop of herbal aroma to your salad.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even a hearty bowl of quinoa for a complete meal. Its light, refreshing nature makes it a perfect side to more robust mains or a great centerpiece for a vegetarian lunch.
Creative Ways to Present
Try serving the Mango Blueberry and Spinach Salad Recipe in individual glass jars layered with dressing at the bottom to keep the spinach crisp until ready to eat. Another fun idea is to use hollowed-out mango halves as natural bowls for a stunning presentation at summer gatherings or brunches.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad undressed in an airtight container in the refrigerator. The spinach and fruit retain their freshness best when kept separate from the dressing. Keep the dressing in a small jar and toss just before serving to keep the textures vibrant.
Freezing
Because this salad features fresh fruit and delicate spinach, freezing is not recommended. The texture of the fruit and greens will degrade upon thawing, and the salad will lose its crispness and freshness.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary or advised. Instead, enjoy it fresh, or keep leftovers chilled and toss with dressing when ready to eat again.
FAQs
Can I use a different type of greens instead of spinach?
Absolutely! Baby kale, arugula, or mixed spring greens can provide a slightly different flavor and texture but will still complement the mango and blueberries wonderfully.
What can I substitute for feta cheese if I’m allergic to dairy?
Try replacing feta with a dairy-free cheese alternative or omit it altogether. You could also add avocado slices for creaminess without dairy.
Is this salad suitable for meal prep?
Yes, you can prep the ingredients ahead of time but keep the dressing separate and toss just before eating to maintain the freshness and texture.
Can I add protein to make this a full meal?
Definitely. Grilled chicken, shrimp, or chickpeas are perfect additions that complement the flavors without overpowering the freshness of the salad.
How long does this salad stay fresh after dressing?
Once dressed, it is best to consume within a few hours. The spinach may wilt and the berries can become soggy if left too long.
Final Thoughts
This Mango Blueberry and Spinach Salad Recipe is a celebration of fresh, wholesome ingredients coming together in perfect harmony. Its easy preparation and incredible flavor balance make it a staple you’ll return to again and again. I encourage you to try it soon and enjoy the refreshing burst of fruit and greens in every bite—it’s truly a joy to share with friends and family.
Print
Mango Blueberry and Spinach Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A refreshing and nutritious Mango Blueberry and Spinach Salad featuring fresh baby spinach, juicy mango, and sweet blueberries, topped with tangy feta, crunchy nuts, and a light balsamic honey dressing. Perfect for a quick, healthy, and flavorful vegetarian meal or side dish.
Ingredients
Salad
- 5 cups fresh baby spinach
- 1 ripe mango, peeled and diced
- 1 cup fresh blueberries
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans or walnuts
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large salad bowl, add 5 cups of fresh baby spinach, diced mango, fresh blueberries, thinly sliced red onion, crumbled feta cheese, and chopped pecans or walnuts. Gently toss these ingredients to mix evenly.
- Prepare Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, along with salt and black pepper to taste until the dressing is well emulsified.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture. Toss gently to ensure all the ingredients are evenly coated with the dressing.
- Serve Immediately: Serve the salad fresh for best flavor and texture. Optionally, this salad can be prepared ahead and dressed just before serving to maintain freshness and crispness.
Notes
- For added protein, consider including grilled chicken or chickpeas.
- If preferred, swap feta cheese with goat cheese for a different flavor profile.
- This salad is best served fresh but can be prepped in advance and dressed just before serving to prevent sogginess.
